Later this year when the petrodollar crashes and burns most of you will probably be hoping the Mexicans will revise their immigration laws. Likely you’ll recall the last time the US economy fell on really hard times how US workers drifted to Mexico and further south looking for work. It wasn’t a lot better there, but there was less English speaking competition for jobs.
Here’s an example from the Bogart movie, Treasure of Sierra Madre:
Things haven’t really changed much, have they. Except the guy doing the hiring and cheating them out of their pay is a gringo in Mexico instead of a gringo in the US.
I’m betting those Mexicans will be tickled pea-green to have gringos coming down to work.
I’ve told you plenty of times the lengths I go to finding miniscule sodium or no sodium food products to prepare for myself. I’ve found a good many more since the last time I talked about it.
For instance, cranberries were on sale for a buck per bag during the holidays and knowing how heavily I use cranberries I loaded up Jeanne’s freezer. Every day I put a handful into my breakfast oatmeal. Adds zest. But even that gradually becomes ho hum.
Naturally there’s a lot of ginger nodules around here because both Jeanne, and I cook with ginger. She’s careful and skins hers before grating it. I just chunk mine into the blender, fill that blender up with shredded ginger, then flatten it so’s it’s easy to break off inside the baggie when frozen. [Gallon freezer bags work best] So spang, pull it out of the freezer, break off a piece, and you can put a hefty ginger flavor to anything you please.
This morning I’m having ginger-cranberry oatmeal. It hits the taste-buds a bit hard the first spoonful, but after that oatmeal becomes a someone you’d like to get to know better.
I’ve come up with a number of other items I’m planning to tell you about, even though there’s probably not anyone else here who’s fanatic about keeping salt ingestion below 2000 grams per day. There’s stove top pizza, stovetop wheat buns, green chili Swiss cheese omelets [amazingly low sodium] huevos ranchero style.
And so on. I’m going to try to remember to post some ingredients and methodology as the year rolls out and I find more of them or run new trials on the ones I’ve already invented.
I’ve got to find a replacement for Hatch green chili, by the way. They had it in the grocery stores [outside them] here during harvest time, and I bought a few pounds to run through the blender and freeze. But I’m running dry on them.
These were only partly roasted, but Jeanne’s son, Michael, roasted them in an outdoor barbeque for me. I debated on peeling them and decided it’s time the world found a way to get loose from green chili skins without anything labor-intensive. So I blended the bejesus out of them and turned out to be right. They’re great.
74 years old, a resident of Leavenworth, KS, in an apartment located on the VA campus. Partnered with a black shorthaired cat named Mister Midnight. (1943-2020)
Since April, 2020, this blog is maintained by Jeanne Kasten (See "About" page for further information).
I’m sharing it with you because there’s almost no likelihood you’ll believe it. This lunatic asylum I call my life has so many unexpected twists and turns I won’t even try to guess where it’s going. I’d suggest you try to find some laughs here. You won’t find wisdom. Good luck.