Each morning when I dole out feed to the horses over at Bear Bones Ranch, one horse, Tony, strikes a pose. He arches his neck, cocks his head and lifts his left front leg. He’ll stand like that next to his bucket until I scoop some Manna Senior into it.
I didn’t teach him this trick. I don’t know how a person would teach a horse to do something like this. But someone likely did — probably a previous owner. Or perhaps it’s a self-taught gesture of reverance to the bearer of the food. Whichever, it adds to my amusement each day to have this character take a bow as I deliver the pellets.
Speaking of food, I’ve had some further thoughts about the chowder I made the other night using Stan’s recipe as a foundation. As an addendum I’d like to explain some swapping of ingredients and additions.
First, I added chicken purely for the protein. I traded the arrowroot powder for the wheat flour because I keep my wheat intake to a minimum and I like the silky texture arrowroot lends to a sauce. I also opted for a cup of heavy cream instead of the half-and-half, thus avoiding the lactose in the latter (cream is pure beautiful fat); then I made up the liquid by adding the vegetable water. Lastly, I added additional nutritious vegetables — carrot for color and leek and garlic for subtle flavor (onion might take over).
Now, having enjoyed the leftovers for a couple days, I’ve had the chance to do some experimental doctoring of this chowder. Next time I make it I’ll swap the broccoli for a pound of frozen cut green beans. They’ll hold together better for subsequent rewarming.
There are times as a parent and chief household cook that you just have to cook two separate meals. In other words, you have to make something you used to eat all the time B.C. (Before Child). Tonight I did just that and cooked up the famous carné adovada, a delicious dish of roasted pork cooked in a feisty red chili sauce. It’s a fairly involved recipe and I make it slightly differently, using whole pork steaks and cubing them up after they’ve cooked in the saunce. I like to serve it with some fresh lettuce, tomatoes, red onion and avocado on sprouted corn tortillas. It provides an evening’s worth of internal warmth, and usually the leftovers are better the next day.