There once was a group that loved chile
And who seasoned their food willy nilly
But with no respect for others
Who, if given their druthers,
Would consider the heat rather silly.
I urge all heatophiles to discretion
Since to recruit is the unwritten mission
Gently introduce heat
To the non-CH’s* meat
So they someday will share in the vision.
It is childish to name them with mocking
As if personal tastes were so shocking
They are not lesser creatures
Nor do they lack worthy features
Just ’cause they don’t want their own palates rocking.
No great contest is lost by being shown up
By a CH who prefers his food blown up
Consideration’s the key…
Let the non-chilehead be!
And thus behave more like a grown up.
Copyright 1997 E. Kimball
(*CH – ChileHead)
Readers y amigos, if you’ve written some chile poetry, please send it along!
While it’s too cold to have a chile cook-off, we can always have a Chile Write-Off!
Su amigo, Diego
No matter how bad the winter weather looks outside, amigos, I can say with certainty that spring is coming.
How do I know?
Mr. Tim ordered chile pepper seeds yesterday. Arriba! He wouldn’t tell me which kinds he ordered this year – he’s waiting to surprise everyone when they’re planted – but he did say there were some hot peppers … and some hotter peppers … and some very hot peppers.
Sounds muy delicioso to me! Can’t wait for spring.
Su amigo, Diego
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