’21 A To Z Challenge – S

 

 

 

 

 

 

 

This week, on the Cooking With Archon Show, we will be featuring a comfort food recipe.  This is one that was taught to me by my Father, although, with typical 1940s/50s male entitlement, he made sure that it was my Mother who prepared it.  Ladies and gentlemen, we’re talking about that comfort in a cup – or mug, or bowl, or even on a plate.

SLUMGULLION

Now the term slumgullion actually has a rash of related meanings.
a stew of meat, vegetables, potatoes, etc.
a beverage made weak or thin, as watery tea, coffee, or the like.
the refuse from processing whale carcasses.
a reddish, muddy deposit in mining sluices.

But it’s that delicious, nutritious dish….  Who are we kidding?  Often there was barely enough food value to keep body and soul together.

The word started as an 1840s-50s Americanism, coined by poor Scottish/Irish immigrants.  It took the Celtic term gullion – a quagmire, or cesspool, and added the term slum, which was where it was common.  The first definition says that it was a stew with meat, but there was often little or no meat.

It was one short step up from stone soup, a warm, filling, often vegetable, stew.  There is no “recipe.”  My Dad referred to it as an empty the fridge meal.  Boil a beef bone for stock if you have one, and chop up and add all the leftovers.  Serve with a piece of bread if you have some, to sop up the last drops.

I recently viewed a video where, for the first time ever, I heard someone actually use the word ‘kludge.’ This is a kludge dish!  It ain’t pretty.  It ain’t fancy.  It ain’t gourmet.  It’s just jammed together from whatever is on hand – but it works.  I’ll probably still be licking my spoon when you return in a few days for the next course.

What A Buzz

coffee can

You Know You’re Drinking Too Much Coffee When…

  1. Juan Valdez names his donkey after you.
  2. You grind your coffee beans in your mouth.
  3. The only time you’re standing still is during an earthquake.
  4. You can take a picture of yourself from ten feet away without using
    the timer.
  5. You lick your coffeepot clean.
  6. You spend every vacation visiting “Maxwell House.”
  7. You’re the employee of the month at the local Starbucks and you
    don’t even work there.
  8. Your eyes stay open when you sneeze.
  9. You’re so jittery that people use your hands to blend their
    margaritas.
  10. You can jump-start your car without cables.
  11. All your kids are named “Joe.”
  12. Your only source of nutrition comes from “Sweet & Low.”
  13. You go to AA meetings just for the free coffee.
  14. You’ve built a miniature city out of little plastic stirrers.
  15. People get dizzy just watching you.
  16. When you find a penny, you say, “Find a penny, pick it up.
    Sixty-three more, I’ll have a cup.”
  17. The Taster’s Choice couple wants to adopt you.
  18. Starbucks owns the mortgage on your house.
  19. You’re so wired, you pick up FM radio.
  20. Your life’s goal is to “amount to a hill of beans.”
  21. Instant coffee takes too long.
  22. When someone says. “How are you?”, you say, “Good to the last drop.”
  23. You want to be cremated just so you can spend the rest of eternity
    in a coffee can.
  24. You go to sleep just so you can wake up and smell the coffee.
  25. You’re offended when people use the word “brew” to mean beer.
  26. You name your cats “Cream” and “Sugar.”
  27. You get drunk just so you can sober up.
  28. Your lips are permanently stuck in the sipping position.
  29. You can outlast the Energizer bunny.
  30. You don’t even wait for the water to boil anymore.
  31. You think being called a “drip” is a compliment.
  32. You don’t tan, you roast.
  33. You can’t even remember your second cup.
  34. You introduce your spouse as your “Coffeemate.”
  35. You think CPR stands for “Coffee Provides Resuscitation.”
  36. You have too much blood in your caffeine system.
  37. The barista asks you how you take your coffee, and you reply, “Very, very seriously!”
  38. You find sleep a weak substitute for coffee.

Autoprompt – What’s In Your Fridge?

PROLOGUE

When I saw the above autoprompt, I wondered, “Who would want to know what’s in my fridge?” Then I remembered, if we go to a party at someone else’s house and use the washroom, we always nose through the medicine cabinet. Hmm, Rogaine and hemorrhoid cream – he’s got problems at both ends. So yeah, you know you wanna know.

Refrigerator

It is said that, the poor eat calories, the middle class eat nutrition, and the rich eat presentation.

Even when I worked in offices after we were first married, we were still only one short half-step up from being living-under-a-bridge poor, so calories were important. I always wanted to eat – well. Later, when I took off the shirt and tie, and donned the blue-collar to work in manufacturing plants, calories were important. The wife watched a lot of TV cooking shows, and bought and read a lot of cookbooks.

The wife of a couple down the street often complained about her husband’s food wants – meat and potatoes, meat and potatoes, seven nights a week. At our house, it was homemade pizza, perogies and potato pancakes, soups, stews and spaghetti, Chinese food, tacos, stroganoff, goulash, tourtière, schnitzel. One time we had menus for seven weeks in advance, with no duplicates.

To make this dizzying array of global dishes requires quite a varied supply of raw materials. This need explains the wife’s 36 place spice rack, and the 24 spot herb rack, with more in the cupboard, and a few growing fresh, on the back deck. Almost everything we have, because of personal preference, allergies and cooking options, we have multiple versions of.

Starting above the stove is a cupboard full of cooking alcohol – red wine for pasta sauce, white for chicken and turkey dishes, Chinese cooking wine, sake for a couple of Japanese recipes, and brandy to soak Christmas cake in. The only stuff that I drink is the occasional bit of Crème de Menthe on crushed ice, when I’ve overindulged in rich food.

Come the apocalypse, the basement storeroom will feed us for three months. Aside from cookies, crackers and canned goods, we have 12 sizes and shapes of pasta and noodles, 2 brands of tomato sauce, plus marinara and Alfredo sauce.

There are usually about 36 two-liter(2-quart) bottles of Pepsi, and ten or twelve 710ml(20 oz.) six-packs. We keep a 30-pack of bottled water ahead, to replace the one in use under the cats’ feeding stand upstairs, and one or two gallons of distilled, as well as a dozen cans of ginger ale.

There are 4 types of rice – long grain for plain white rice, Basmati rice for body, Jasmine rice for sticky rice dishes, and instant Minute Rice. We have all-purpose flour, cake & pastry flour, bread flour, specially-fine-ground blending flour for thickening soups, sauces and gravy, rye flour for making pumpernickel rolls, and spelt flour, which like rye, is not wheat-based, and suitable for the allergic grandson.

Currently there are 20 pounds of Superior, white potatoes for boiled and mashed, 20 pounds of Russets, which make great French fries and potato salad, and 5 pounds of new baby whites in the ‘beer fridge’ for suet roasting and skin-on salad.

Onions include, cooking, Spanish, sweet white, occasionally a red onion, a bag of perishable Vidalias in the fridge, shallots, which like leeks aren’t quite onions, and green onions, in the upstairs fridge, which I’ll get to next post, after we’ve had dinner.

Poor overworked, under-appreciated beer fridge! No actual beer in it, so BrainRants better give me at least 24 hours warning of any surprise visit. Instead, it has 4 varieties of soft drinks, several flavors of coffee creamers and salad dressings there’s no room for upstairs, three dozen eggs, two more dozen pickled, extra bags and blocks of cheeses, and sour cream and margarine, so we don’t run out upstairs.

Besides the onions and baby potatoes, there’s a cabbage and a half, a large broccoli, an extra lettuce and a multi-pack of romaine. It contains the son’s individual yogurts and rice puddings for work meals – and leftovers….Yum! Yum!

A Yankee society doyenne imperiously informed her Georgia plantation-owning host that, “Up north, we think breeding is everything.” He replied, “We like it down here too, but we got other hobbies.” I’ve never run into another home which revolves quite as much around food as ours does. It has to. It can’t escape the gravity well. We read – a lot. We watch some television, and we allow computers to suck our time and insult our intelligence.

If we’re not shopping for food, or storing food away, or cooking food, or eating food, we’re concealing evidence tucking leftover food away, often in the fridge upstairs. Come back next time, when I finally get around to describing its interior, and explain why we had to reinforce the kitchen floor.   🙄

#488