Yearly Archives: 2018

Day 6 of 365 of 2018 – The sun’s so hot I forgot to go home, guess I’ll have to go now

This entry was posted in 2018 365 Photo on by

Huawei Nexus 6P (4.67mm, f/2, 1/2102 sec, ISO60)

 

Mexico – James Taylor

Way down here, you need a reason to move. Feel a fool running your stateside games
Lose your load, leave your mind behind, Baby James
Woh, Mexico, it sounds so simple, I just got to go
The sun’s so hot I forgot to go home, guess I’ll have to go now

“Americano” got the sleepy eye but his body’s still shaking like a live wire
Sleepy senorita with the eyes on fire
Woh, Mexico. It sounds so sweet with the sun sinking low
Moon’s so bright, like to light up the night, make everything all right

Baby’s hungry and the money’s all gone
The folks back home don’t want to talk on the phone
She gets a long letter, sends back a postcard, times are hard
Woh, down in Mexico, I never really been so I don’t really know
Woh, Mexico, I guess I’ll have to go
Woh, Mexico, I never really been but I’d sure like to go
And oh, Mexico, I guess I’ll have to go now
Talking bout Mexico. Big ol’ honkey-tonk down in Mexico

Day 2 of 365 of 2018 – Italian Sausage on the grill

This entry was posted in 2018 365 Photo on by

Huawei Nexus 6P (4.67mm, f/2, 1/31 sec, ISO727)

A great meal for any time of the year.  I love to cook sausage on the grill it gives it such a great flavor and a snap when you bite into it.

This recipe is from the Serious Eats Food Labs.

Ingredients

  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, sliced into 1/4-inch strips (about 2 cups)
  • 2 red bell peppers, stems and cores removed, sliced into 1/4-inch strips
  • 2 green bell peppers, stems and cores removed, sliced into 1/4-inch strips
  • 3 tablespoons (45ml) apple cider vinegar
  • 3 tablespoons (45g) sugar
  • Kosher salt and freshly ground black pepper
  • 2 pounds (900g) sweet or hot Italian sausage
  • Buns, for serving

Directions

  1. Heat oil in a large skillet over medium-high heat until shimmering. Add onions and peppers and cook, frequently stirring, until softened and browned in spots, about 8 minutes. Add vinegar and sugar. Remove from heat and stir until sugar is dissolved. Season to taste with salt and pepper.

  2. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

  3. Transfer onion and pepper mixture to a 10-inch square disposable aluminum pan. (Alternatively, construct a tray out of a double layer of heavy-duty aluminum foil, 10 inches square, with sides about 2 inches high.) Nestle sausages into onion and pepper mixture.

  4. Place tray on the hot side of grill and cook until simmering, about 4 minutes. Slide to the cooler side of the grill. Cover grill, with vents over sausages. Cook with all vents open until sausages register 140 to 145°F (60 to 63°C) on an instant-read thermometer, about 20 minutes, turning once halfway through.

  5. Remove lid. Using tongs, remove sausages from peppers and place directly on the cooking grate over hot side of the grill. Cook, occasionally turning, until well browned and crisp, about 3 minutes total. Return sausages to peppers. Toast buns over hot side of the grill, if desired. Serve sausages with buns and sweet-and-sour peppers.