No thanks!That will explain it, they've got a lot of catching up to do.
No thanks!That will explain it, they've got a lot of catching up to do.
California is geographically West, but culturally, it'a whole other planet!You do? In my 55 years as a Californian on this rock I've never heard anyone use the word "polecat" in any context except in a movie or television show.
Actually, I should add, that the word has morphed again. If you here it, it usually used as a chide between friends, as when one of your friends grabs the last tortilla chip, some one will say "you mangy polecat," then every one at the table laughs.It was a favorite of pulp-western writers ninety years ago. "Yuh consarned mangy polecat, reach for your irons!"
"California is like a bowl of granola--what ain't fruits and nuts is flakes."California is geographically West, but culturally, it'a whole other planet!
An apple is supposed to be astringent .
The best apples I have ever had were off my apple tree. Unfortunately, the squirrels, raccoons and birds have discovered how good they are. I did not get to eat one this year!
I used to enjoy corn on the cob as a kid.
Today the corn on the markets is very sweet.
It’s like biting into a piece of chocolate candy that’s
so rich, you can hardly breathe.
I don’t enjoy it anymore.
Corn is naturally sweet and when fresh has a high sugar content. This quickly turns to starch so the best corn is right off the stalk. I've been places where, when the corn is ready for picking, they got the water boiling before picking the corn, then they (usually the kids) ran to the kitchen, shucking the husks and silk and dropping the corn into the water the moment it was cleaned. There would be melted butter, salt and pepper standing by. Pure ambrosia. They'd plant rows a day apart so that for a couple of weeks in fall they'd have corn at peak freshness. The high sugar content of fresh corn is the reason it could be used for making whiskey.
Steak? Fry it in worcestershire sauce.
Fry. As in fry. Melt some butter in a frying pan, throw the steak in when it's hot enough, and douse it in worcestershire sauce. Flip it over when its done enough on one side, douse that side in worcestershire sauce, let it fry a few minutes longer, and eat it.
We didn't have steak very often, but that's the only way it was ever done in my family.
I love everything about this post: boiling the water before picking, the image of the kids racing into the kitchen with the freshly picked corn, the simplicity of perfect ingredients - corn, butter salt, pepper - the day-after-day planting and the moonshine connection.