We had a light dusting of snow this morning, and a high of 24 degrees, reminding us our neighbors to the north are having a terrible time with blizzard conditions and bone-rattling cold.
Wish we could send all of you in the teeth of this relentless storm a big bowl of chili con queso to warm you from the inside out. Stay safe.
Su amigo, Diego
You’ve heard/read about the Kew Gardens, or Royal Botanical Gardens.
Well, believe it or not, they grow chile peppers too, from all over the world. They had a chile plant from Mexico in 1857, and from Cuba in 1821. Lots of information, including the name of the person who first collected the specimen plants for the Gardens.
Take a look at just the first page of photos etc. here:
Enjoy – and, as they say, pip pip!
Knew there had to be some ‘chile poetry’ out there somewhere …
WHEN TILLIE ATE THE CHILI
When Tillie ate the chili,
She erupted from her seat,
She gulped a quart of water,
And fled screaming down the street,
She coughed, she wheezed, she sputtered,
She ran totally amok,
She set a new world record
As she raced around the block.
Tillie’s mouth was full of fire,
Tillie’s eyes were red with tears,
She was smoking from her nostrils,
She was steaming from her ears,
She cooled off an hour later,
Showing perfect self-control
As she said, “What tasty chili,
I should like another bowl.”
Date: Tue, 31 Aug 1999 | By Jack Prelutsky | From: McWilliams, Dan, (DMcWilliams@fendall.com)
And here’s the web address for more: http://www.pepperfool.com/poetry/poetry.html
So here’s a recipe to keep the chill away – with chile!
(Un broma – a joke – from su amigo, Diego)
2 to 4 dried chipotle peppers
2 slices bacon, finely chopped
1/4 cup finely chopped onion
4 tomatoes, finely chopped
1 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup snipped cilantro
1 /2 teaspoon salt
1/4 teaspoon pepper
Cover chipotle peppers with warm water. Let
stand until tender, about 1 hour. Drain and chop
finely. Cook and stir bacon and onion in oil in
2-quart saucepan until bacon is crisp; stir in
peppers and remaining ingredients.
Source: Betty Crocker’s Mexican Cookbook.
Recipe by Jose Leopoldo Romero.
Just some tips for those folks who have tender mouths and prefer not to set their tastebuds on fire.
If the chile’s too hot, try these ideas:
A spoonful of mashed potatoes
Ice cream (sometimes the sugar may make the burn worse, though)
And good luck! Bueno suerte! Sometimes I get some chile that’s just way too hot, even for me. So don’t feel bad, amigos!
Hasta luego – Diego