Monday Meals, August 20: Mom’s Meatloaf

As of late Saturday evening, I’ve been visiting my 80-year-old mother, who is recovering from a severe broken leg (eight weeks ago, spiral break of the femur just above the knee — plate and ten screws).  My mom is in remarkably good shape, and is actually a couple weeks ahead of schedule in her recovery, having been allowed to put 40lbs of foot pressure on the leg this week.  She’s still homebound (no stairs allowed), but there’s light at the end of the tunnel now.

Anyways, my mom and I fell into an informal tradition years ago where she would make me a tuna-fish casserole, 70’s retro-style (corn flakes on top instead of crushed potato chips), any time I’d visit, after once expressing delight (actual) when she made it.  Apparently, I’m the only one of her seven children that is fond of it.  I live outside of Atlanta, and she’s in the woods of Western Maine, so it doesn’t happen all that often.  I fully expected her to make one for me on Sunday, to be the subject of this post.  It didn’t happen — she can’t do her own groceries, and the last sibling to do so failed to note that mom had cleaned out her tuna supply. /-:

The fallback plan was her low-carb meatloaf recipe:

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Sports Wednesday: 2018-8-15 The In-gate is Open

As the sun sets on the ides of August, I bring you one of the most annoying things that can happen at a horse show: the open in-gate.  An open in-gate is exactly what it sounds like…the entrance to the arena is empty. Everyone is waiting for the next competitor.  The judge is annoyed.  The other competitors are cooling their jets trying to quash their nerves, worried that their trainer is going to put them in out of order.  There is gossip about the inexperienced trainer who is somewhere else, holding up the show.

In the end, the trainer arrives, the competitor enters the arena–the show goes on.  Everyone is polite,  an apology is offered, a laugh is shared.

I’m holding up the show, keeping the in-gate open. When I come back, ready to actually post, I will tell you how to enjoy a hunter/jumper horse show. Now may be a good time to hit the porta-potty or get a snack.  Just remember, the horse world is very small. If you say something about this missed commitment, it will get back to me and I’ll tell everyone about how you jumped that oxer backwards in the warm-up ring.


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Monday Meals: 2018-08-13

Chinese Roast Pork

Chinese roast pork: ingredients

This easy to make, can’t fail meal combines a variety of Chinese seasonings with tender, delicious pork, and will provide you with several meals including an entirely different recipe for the leftovers which I’ll present eventually in a sequel to this post.

Continue reading “Monday Meals: 2018-08-13”


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Photo Friday 18-8-10

This week the theme will be animals but posting other things is okay.

By Jukka A. Lång – 投稿者自身による作品, CC 表示 3.0, https://commons.wikimedia.org/w/index.php?curid=14413311

One day there was a tall handsome foreigner giving a talk before a big picture window. In the middle of that amazing speech people started laughing. “Hmm, I have not said anything funny that I know of. Is there something wrong with my clothing? Well, I will act like nothing happened and finish up.” It wasn’t till later that said foreigner heard that behind him a tanuki had went from right to left in front of the window. The morale of the story is never compete with a tanuki.

Tanukis are also seen as statues in Japanese restaurants.


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Wednesday Sports: Ski Down K2? “Nie Ma Problem!”

So this góral named Andrzej Bargiel decided to climb K2 carrying his favorite pair of skis, then ski down. He asked his brother Bartek to bring up the snacks and take the drone footage. His brother said sure.

This was on July 22, 2018; a report made it into the August issue of Polish-American Journal. I was so relaxed and comfortable in my reading chair, despite ink glomming on my fingers from the exercise of turning the pages of the print edition, when this shocking report destroyed the peace of that athletic endeavor.

From the PAJ item:

Andrzej Bargiel, 30, has become the first person to ski down the world’s second-highest  mountain.  With skis in hand, the highlander from Zakopane climbed the 28,251-foot peak and skied back down to base camp intact.

He didn’t  use any oxygen.

The downhill “run” took him a little over seven hours. When you look at the drone camera footage, you can see that it was seven hours at steepness rating “Ridiculous”.

 Last year, he had attempted the same daredevil feat but had to abandon the bid due to bad weather. . .

There are moments in the footage when cloud obscures everything. What can you do if the cloud settles in for a few days as you sit there on a 45- or 50-degree slope of snow with a crevasse on either side?

. . . Three years ago, Bargiel became the first skier in the world to descend from the nearby 26,295-foot Broad Peak. He has now skied from the summits of five of the 14 highest mountains.

Here is another good compilation of the day’s footage.

The górale of the Tatra Mountains are famed for mountaineering and for the white-wooled sheep they raise. The traditional images are like these:

Nowadays, it’s bye-bye Tatras and hello Karakorums.

It’s a different look.

And there are no sheep to rescue on K2!

Is this nuts?  Of course it is admirable and valuable to pursue excellence and expand its definition. And of course, if someone has skills, he feels compelled to exercise them and perfect them. But suppose you had his talents: would you look around for an application of them that produced immediate practical benefit?  Or would consider it simply a good, even a necessity, to keep up and advance the traditional skills just so one’s descendants can do daring rescue ops on Luna some day? What do Ratburgers think?


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Monday Meals: 18-8-6

Japanese Spaghetti: Curried Rice

I think of spaghetti as something you can make simply for a few people or many. The pasta is made then a sauce is added. Japanese eat spaghetti but there quick spaghetti-like meal is curried rice. Anyone can make rice so adding curry to the side of it is easy.

The above picture is from a curry restaurant chain called, Coco Ichibanya. I would call this a type of Japanese fast food. The menu is rice with curry with various toppings such as vegetables or meat. The picture has a pork cutlet. I haven’t gone there very often but when I have gone it is mostly men that eat there.

If you eat curry at home there are three ways to make it.

The first way is:
In the box is a foil pouch that you put in boiling water. After a few minutes you take it out and open the pouch to pour the contents out.  Rice. Pouch. Eat.

 

 

 

 

The second way is:
Inside this box is “a chocolate bar” of curry seasonings. One cooks potatoes, carrots, onions, meat, etc then add some pieces of the “chocolate bar” for the quantity you have made to make the curry.

 

 

 

The third way is:
This is more the scratch method. You put in your own curry spices then your vegetables and meats.

 

 

 

 

 

Japanese curry is different from Indian curry. It came to Japan from English influences and is milder and creamier.

Have you had or made any curry recently?


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Weekly Posts Sign-up August 2018

A new web site needs a lot of varied content. There are three weekly posts to get people talking about food, sports, and photos. The post can be as long or as short as you want.

Have fun and create!

Monday Meals
8-6 10 Cents
8-13 John Walker
8-20 Phil
8-27

Wednesday Sports

8-1 10 Cents
8-8 jzdro
8-15 9th
8-22
8-29

Photo Friday

8-3 10 Cents
8-10 10 Cents
8-17 10 Cents
8-24
8-31