plum tart

I started with this recipe made some modifications.  I found the original not to be tart enough, hence the pomegranate molasses.

Here is the recipe at Food Network


  • filling:
    • ¾ pound Italian prune plums, quartered and pitted
    • 2 tablespoons Minute tapioca (sub 1 T cornstarch)
    • 2 tablespoons creme de cassis liqueur
    • plus some of the sugar below
    • 1 ¾ cups sugar, divided (sub some pomegranate molasses)
  • crust:
    • plus some of the above sugar
    • ¼ pound (1 stick) unsalted butter, at room temperature
    • 1 ¼ cups all-purpose flour
    • ½ teaspoon ground cinnamon (sub cardamom?  )
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking powder
    • (add orange zest?  ) (juice?  )


  • soften butter
  • Preheat the oven to 350 degrees.
  • Butter and flour a 9-inch spring-form pan and place it on a sheet pan.
  • Place the plums, tapioca, creme de cassis, and ¾ cup of the sugar in a mixing bowl and stir to combine.
    • Allow to sit for 15 minutes.
  • In a small bowl, combine the flour, cinnamon, salt, and baking powder.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.
    • With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs.
    • Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.
  • Set aside ¾ cup of the crumb mixture and pour the rest into the spring-form pan.
    • With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.
    • Arrange the plums in concentric circles on the crust.
    • Sprinkle the remaining crumb mixture evenly on top.
  • Bake for 1 hour, until the fruit is bubbling and the crust is golden.
  • Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

My spring-form is 10 inches and some other adjustments:

  • filling:
    • 1 lb of plums
    • 4 T c de c
    • 4 T pom molasses
    • 1 T cornstarch
    • ½ cup sugar
    • blood orange zest
  • crust:
    • 1 ⅓ C flour
    • ¾ t cardamom
    • ¾ C sugar
    • I used juice from the plum mixture instead of water (and it was more like 2 T)

green chili stew

I cobbled together elements from three green chili stew recipes to form a super recipe.  I put together an ingredient list and directions for my version at the bottom.

The short advice is I used neither cumin nor tomatoes though I did use a couple pounds of frozen (bought on-line) hot green chilies.  I also used some leftover elk steak as part of the meat (in lieu of adding beef or more pork) next to a pound of pork butt, and I added both ground flax seed and oat bran (both as thickeners and for a fiber and micro nutrient boost).


authentic New Mexico green chili stew


  • 12-15 Hatch green chilies
    • (if not available substitute Anaheim and add 1 or 2 jalapenos)
    • [You can find green chilies on-line.]
  • 2 lbs pork shoulder
  • 2 t vegetable oil
  • 12 C onion finely chopped
  • 2 garlic cloves minced
  • 6 C chicken broth
  • 6 oz beer (optional)
    • [The right beer can give a good citrus flavor.]
  • 12 t oregano
    • [Skip.  Let the chili shine.  ]
  • 1 t salt
  • 1 t pepper
  • 3 bay leaves
  • 12 t cumin
    • [Skip.  Let the chili shine.  ]
  • 10 oz can diced tomatoes
    • [Skip.  Let the chili shine.  ]
  • 3 large potatoes 12 inch diced
  • 2 T butter + 2 T flour [This is a roux meant for thickening.  I used flax and bran instead.]


  • Broil green chilies in the oven turning often to evenly darken skin making sure they don’t burn.
  • Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  • While the chilies are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
  • add jalapeno, broth, half a can of beer, spices.bring to a simmer.
  • let simmer for 1 hour.
  • Peel skin from chilies, chop and add to the pot (including the seeds).
  • Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
  • Simmer until potatoes are done.
  • melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly — add to the pot.

The Best Green Chile Stew


  • 1-2 lbs pork stew meat or pork shoulder chopped into ½ inch pieces
  • ¼ C all-purpose flour or cornstarch
    • [This is meant for thickening.  I used flax and bran instead]
  • ½ t kosher salt
  • ½ t freshly ground black pepper
  • ½ t garlic powder
    • [I use fresh but either should suffice.  Not required to use both but can do.]
  • 1 T olive oil
  • ½ yellow onion chopped into ½ inch pieces
  • 3 large cloves garlic minced
  • 7 oz chopped green chili (about ¾ cup worth, frozen works fine)
    • [More will be required.  Find frozen hot on-line.]
  • 28 oz green chili enchilada sauce (about 3½ C)
    • [Just no.  Get good green chilies and let them shine.]
  • 3 C chicken stock or water, plus 1 tablespoon chicken base
    • [Not “or water”.  Get or make stock.  Low or no sodium is fine.  Only use the base if you are making a poor-man’s stock, and then prefer Better than Bouillon.]
  • ½ t kosher salt (adjust to taste)
  • 4 C diced potatoes (about 2 large potatoes)


  • Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
  • In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and saut until translucent, approximately 2-3 minutes.
  • Add the dusted pork and cook until browned, approximately 5 minutes. Add the chilies, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
  • Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.
  • Enjoy!
  • Or in a slow cooker:
    • Combine all ingredients in the slow cooker pot and cover.
    • Cook on high for 6 hours or until potatoes and pork are tender.

This recipe doubles beautifully!

New Mexico Green Chile Stew


  • 1 lb beef tenderloin, cubed
    • [Filet mignon in stew?  Or just save your money and get rump or something cheap.]
  • 1 lb boneless pork loin, cubed
  • ¼ C masa harina
    • [Again, thickener.  Could be used in conjunction with the flax and bran if you want that flavor included.]
  • 1 T olive oil
  • 1 red onion, chopped
    • [I used yellow.  Red will give a stronger onion flavor.]
  • 3 C chopped fresh tomatoes
  • 2 C diced green chili peppers
    • [Probably more.]
  • 2 C low-sodium beef broth
    • [I think I would stick to chicken.]
  • 1 T ground cumin
    • [Skip.  Let the chili shine.  ]
  • 1 large potato, cubed
  • 3 cloves garlic, minced
  • 2 t chopped fresh oregano
    • [Skip.  Let the chili shine.  ]
  • 2 t chopped fresh cilantro
    • [Skip.  Let the chili shine.  ]
  • dash cayenne pepper (optional)
    • [Definitely use.  ]
  • salt and white pepper to taste


  • Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat and cook and stir the meat cubes until evenly browned (about 10 minutes).
  • Place the meat, red onion, tomatoes, green chili peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt, and white pepper in a slow cooker. Cook on low until the meat is tender, about 8 hours.

My version…


  • olive oil
  • 1 ½ lbs pork butt (small cubes)
  • 1 ½ lbs elk steaks (leftover, small cubes)
  • 2 onions yellow diced
  • 3 C potatoes diced
  • 3-6 T each ground flax seed + oat bran
  • 4-6 garlic cloves
  • 32 oz IPA
  • 8 C chicken stock (homemade)
  • 2 lb green chili hot (from frozen)
  • 3-4 bay leaves
  • salt, pepper (black and white), cayenne (not optional, duh)


  • Quickly brown pork cubes in olive oil (in batches if required) and remove to bowl with a slotted spoon.
  • Gently fry onion in remaining oil and pork renderings.
  • Before they brown add the potatoes.
  • Add the flax and bran and garlic.
  • Add the beer, stock, green chili, and bay leaves.
  • The salt can be added all at the end but I tend to add some to the friend onions and then adjust to taste once all the liquid has been added.
  • Simmer for as long as you can stand (you want the meat to be fall-apart tender).  I would guess at least one hour.  I simmered my first batch for maybe four or five.
  • Serve with crusty bread, especially a baguette.



In his book Creativity (p 100), John Cleese offers four questions one ought ask of a test reader:

  1. Where were you bored?
  2. Where Could you not understand what was going on?
  3. Where did you not find things credible?
  4. Was there anything that you found emotionally confusing?

Thanks, John.


Sat 26 Aug Sci-Fi Double Feature

Racer X
Racer X

The first film will begin some time around eight as the sun disappears.  The second film will start a couple hours later (so around ten).

Some will gather ahead (between four and five) for some dinner but the main event is certainly the films.

If you would like to come for the dinner talk with Jimmy.

If you would like to come early for the optional dinner talk to me.

I am planning to make Chicken with Plums and something like ratatouille (and some black rice).

The first film will start about eight once the sun goes away.  The second about two hours later.

Sat daytime will be hot but remember to bring your warm clothes for after sunset.

I am out of Coca-Cola so if that’s your movie bev better bring some.

In the end we showed only the first film (Free Guy).  It’s a shame because the second film (Boss Level) is certainly the better film and the weather was perfect (no jackets required into the wee hours of the night).  See you at the next one!


2023 Big Boom Bash

Peavine Alley
Peavine Alley
Peavine Alley (the venue)
Peavine Alley (the venue)

Another Peavine day of freedom!

An all-new lineup of musicians for this show.  The usual good times available for all.

As usual it’s your basic picnic bbq potluck grassy gnoll sort of rock and roll show.  All donations go to the musicians.  We recommend $20-25 per person.  Probably the players will have stuff you can buy as well.  I’ll post some links here and there below.

I will be making my usual (unusual) pork loin.  Please do make comments here about what you are bringing so not everyone brings kale and quinoa salad.  Someone should probably bring something to go with it.

What’s your preferred potluck portable comestible?

Questions?  Ask them below or message one of the moderators!

What’s it all about and what should I bring?  P PA WtB P

Saturday is the big ID potluck and music extravaganza! Weather is predicted to be perfect.

So far we have four acts confirmed for the show.  Once we get our last confirmations we’ll post a schedule:  Mahonia (Nicholas Vroman and friends); The Hipocrats (Sarah Brunner and Tyler); Kristina Valencia; Toby C Brady.

Schedule (approximate):
14:00 gates open (come get some grass)
15:45 The Hipocrats
16:30 Kristina Valencia
17:15 Toby C Brady
18:00 Mahonia
19:00 anything we wanna do time
Let me know if there are questions or if anything needs adjusting.

Pork loin brine:  Salt, brown sugar, soy sauce, molasses, peppercorns, cloves, bay leaves, 5 lbs limes juiced.

Pork loin rub:  peppercorns, cloves, anise, fennel, cardamom, allspice, cayenne, Hungarian paprika, salt (Himalayan pink), and mustard (the glue).

Looks like I’m also making some coleslaw.

What’s he cooking in there?

What's he cooking in there?
What’s he cooking in there?

Thanks to all who participated, musicians and audience members alike!

The Alley by Sage Viniconis
The Alley by Sage Viniconis
peas in the pod by Patricia Devine
peas in the pod by Patricia Devine
peas in the pod by Bill Landon
peas in the pod by Bill Landon
Carmaig↯Geddon by Bill Landon 01
Carmaig↯Geddon by Bill Landon
Carmaig↯Geddon by Bill Landon 02
Carmaig↯Geddon by Bill Landon
The Hipocrats by Bill Landon 03
The Hipocrats by Bill Landon
The Hipocrats by Bill Landon 02
The Hipocrats by Bill Landon
The Hipocrats by Bill Landon 01
The Hipocrats by Bill Landon
Kristina Valencia by Bill Landon 01
Kristina Valencia by Bill Landon
Mahonia by Bill Landon 02
Mahonia by Bill Landon
Mahonia by Bill Landon 01
Mahonia by Bill Landon
Kristina Valencia by Bill Landon 02
Kristina Valencia by Bill Landon
Toby C Brady by Sage Viniconis 05
Toby C Brady by Sage Viniconis
Toby C Brady by Sage Viniconis 04
Toby C Brady by Sage Viniconis
Toby C Brady by Sage Viniconis 03
Toby C Brady by Sage Viniconis
Toby C Brady by Sage Viniconis 02
Toby C Brady by Sage Viniconis
Toby C Brady by Sage Viniconis 01
Toby C Brady by Sage Viniconis
Toby C Brady by Bill Landon 05
Toby C Brady by Bill Landon
Toby C Brady by Bill Landon 04
Toby C Brady by Bill Landon
Toby C Brady by Bill Landon 03
Toby C Brady by Bill Landon
Toby C Brady by Bill Landon 02
Toby C Brady by Bill Landon
Toby C Brady by Bill Landon 01
Toby C Brady by Bill Landon
Mahonia by Sage Viniconis 02
Mahonia by Sage Viniconis
Mahonia by Sage Viniconis 01
Mahonia by Sage Viniconis
Mahonia by Patricia Devine
Mahonia by Patricia Devine
Mahonia by Bill Landon 05
Mahonia by Bill Landon
Mahonia by Bill Landon 04
Mahonia by Bill Landon
Mahonia by Bill Landon 03
Mahonia by Bill Landon

Harry O & the Hotdog Extravaganza

Harry O
Harry O

World renowned ex-pat Harry O is making his Prague-to-Seattle visit and would like to talk with you over some backyard bbq comestibles.

Of course you should bring your musical instrument.

I have a gaggle of dogs and buns.  Let others know if you plan to bring anything.

There will be a grill available.  Let me know if you have any questions.

I made baked beans.