another earthquake

Anyone else getting nervous? What did the Mayan calendar say?
The teachers took to the streets here; closed freeways, closed schools, got arrested. A student jumped from the overpass and is in critical condition. Kit's more jobs are going. Many SF workers were fired today too.
Then there is are the fires and mudslides...CA is slipping down the slope and the next earthquake will put us in the ocean and a tsunami will come and flatten what's left.

Is that cheery enough?

to flip that...
ot is spring my bulbs have sprouted since Christmas and now all the plum trees are in glower. and the rain has finally come late.

We are on baby watch. Michael and Mikie moved back to Charlotte from Baltimore on Mikie's due date to their house that hadn't sold and Michael changed jobs after about 9 mo. A wanted man. Glad he is so successful finding jobs.

I replaced by laptop and then found out I could have swapped out screens. Oh well it was time and 4 plus years old. Now I have a web cam to play with.

Still seeing Jim and Thomas and a few new ones, of yes and Michael of whom there are two. I see Thomas tonight and John tomorrow.

Then the Oscars w Chinese food.


Arroz con Pollo

Ingredients:

•1 cup dry white wine
•Pinch of saffron
•6 chicken thighs (6 ounces each)
•Coarse salt and freshly ground pepper
•1/3 cup extra-virgin olive oil
•1 large onion, finely chopped
•2 tablespoons minced garlic (2 to 3 cloves)
•1 large tomato, diced
•2 dried bay leaves
•4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
•3 cups short-grain rice, preferably Valencia (can substitute Arborio)
•1 cup pimiento-stuffed green olives

Instructions:

1.Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2.Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3.Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

and the best if not fish then
tacos. You’ll be glad you did.

Chipotle Pork Tinga Tacos,
adapted from Rick Bayless’ Mexican Everyday

1 lb Yukon Gold potatoes, cut into 1/2 inch cubes

2 lbs boneless pork shoulder, cut into 1-inch pieces

One 28-oz can of crushed tomatoes

4 canned chipotle chiles en adobo, seeded and chopped

1 T chipotle canning sauce

1 T Worcestershire sauce

1 t dried Mexican oregano

3 garlic cloves, peeled and finely chopped

1 t salt

4 oz fresh Mexican chorizo sausage (bulk, or if in casings, casings removed)

Warmed corn tortillas

1 c crumbled Mexican queso fresco or feta

Guacamole

Spread the potatoes over the bottom of a slow cooker and top with the pork. In a large bowl, mix the tomatoes with the chipotles, canning sauce, Worcestershire, oregano, garlic, and salt. Pour the mixture evenly over the meat and potatoes. Cover and turn the slow cooker on high for 6 hours (I turned it on low for about 11).

When you are ready to eat, fry the chorizo in a medium skillet until thoroughly done, about 4-5 minutes. Uncover the pork tinga and spoon off any fat that has accumulated on top. Sprinkle on the chorizo, and stir everything together, breaking the pork into smaller pieces. Taste and season with additional salt if it needs it. Serve with the tortillas, crumbled fresh cheese and guacamole

and


Balsamic Chicken with Spring Vegetables CrockPot Recipe



The Ingredients.

--4-6 boneless skinless frozen chicken thighs
--1 whole head of garlic
--2 zucchinis
--2 yellow squash
--1 orange bell pepper
--1 yellow bell pepper
--1 red onion
--1/4 cup balsamic vinegar
--2 t Worcestershire sauce
--salt and pepper


The Directions.


salt and pepper your chicken pieces. Mine were still frozen, so a lot of it fell off, so I had to just dump it on top.


put the chicken into the crock.



Wash and cut all your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact.


toss the vegetables with balsamic vinegar and Worcestershire sauce.



pour the vegetables on top of the meat.


cover and cook on low for 6-8 hours.