Good morning!
Here we have the injured toes, bare and looking more innocuous than they are,and nattily dressed in Dora the Explorer bandaids, below. Things seem to be improving in the antibiotic department and the pink patch on foot (see bottom of bandaid) is smaller than it was. I am pleased to see that my toes are still cute at 82. One of the few remaining cute areas, alas.
Yesterday was food day in the San Diego Union Tribune, and the High Holidays were the focus. I thumbed through the section and was once again irritated to see that only the Ashkenazy foods were featured. In an area like this, where are so many people of Hispanic origin, you'd think somebody would speak up for Sephardic Jews, retiring as they are, so I shall.
The Sephardic foods that I know have little to do with Gefilltefish and bagels. They are the foods of Northern Mexico, basically: roasted lamb, (goat? also very big in my area) but maybe their feet are cloven, and the ubiquitous :
Arroz Kon Pollo(that's to show you that I can recognize Ladino)
Brown chicken in its own fat in a pan.
Remove chicken pieces and add rice. Cook the rice a bit until it is white, and add tomatoes, onion, garlic, herbs, seasonings, and stir. Return the chicken to the pan. Add water.
At this point, you can cook the dish on top of the range, in the oven, in coals at a campfire, until it is done. "Wait a minute," you cry. "That's Arroz Con Pollo!" Uh huh, it is. And it is delicious and much better than Ashkenazy food all the way. Go on the Amazon.com and get a Sephardic cookbook. When the Jews were expelled from Spain they headed in all directions. They already knew how to do good cooking, but all around the Mediterranean they added Turkish, North African, South of France, Italian, Rhodes flavors, and when they were mandated by the powers that be to the New World to try out the climate to see if it was habitable, they picked up the flavors from there too....and all I can say is YUMMO. Strange that nobody writes in to the paper to tell them this. YAZZYBEL
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