"There are some swirly bits at the end. Don't worry about them. Just keep paddling. Paddling gives you stability."
Yes, meant for the river, but good advice for any turmoil.
Books I've Read
Cincinnati Burgoo's shared items
Linkage
- 43 Places - Where do you want to go?
- EvolveFish.com - Show Your True Colors
- Fark - Not News
- Free Rice - Word Game / Rice Donation Project - Fun!
- Heifer - Ending Hunger, Caring for the Earth
- Kiva - Loans That Change Lives
- LifeHacker - Tech Tricks, Tips and Downloads for Getting Things Done
- Minimus.biz - if it comes in travel size, this site sells it.
- My Flickr Photos
- Remember the Milk - really nifty full featured to do list and task manager
- Rotten Tomatoes - Movie Review Compendium
- Snopes - Urban Legends Reference Pages
- The Nature Conservancy - Protecting Nature. Preserving Life
- TripIt - Organize Your Travel
101 Things in 1001 Days
Cincinnati Burgoo
I created this dish one day when I was thinking about making something using only ingredients native to the Americas. I thought it was quite original at the time, but later I found it had more than a passing resemblance to both Kentucky Burgoo and Brunswick Stew. I still quite like my version however and have taken to calling it Cincinnati Burgoo:
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
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