Blizzard Jonas Flaming Hash

Tuesday, we were finally able to get out and about after a fine young man with a pickup truck, plow and a snowblower, dug us out Monday evening for 20% of the going rate. We had not prepared for this blizzard. We  had left our snow shovels in the shed attached to the barn at the back of the lot. We left our cars parked in front of the barn, instead of next to the house, close to the street. I was pre-occupied with cooking a hearty chicken soup to serve on the street in center city Phila. that night to the homeless and poor and those working outreach, etc. Then I got a migraine in response to the weather system moving in. Bethann was concerned about me, so she forgot about moving the cars, etc. (When I get a migraine, there is a real risk it can cause a stroke. I have had at least six strokes and over 40 TIAs. This is why I am disabled.) So I stayed home Friday evening as the storm was starting, and sent Tony and Will, TKJ’s best driver, to the city to serve.

I grew up in Minnesota. We were required to read O.E. Rölvaag’s book: Giants in the Earth in 8th grade English. I think it was because his son, Karl, had recently been DFL (Democratic Farmer Labor) governor. The most memorable thing in that slow moving plot was when Per takes what he knows is an impossible walk into the blizzard and is not found until Spring. When they venture out, they find his corpse sitting on a haystack. He had been so close to his destination, but snowblind, cold and disoriented, on a fool’s errand to satisfy ceremonial religion. It is an important piece of literature on the harshness of the environment and how it informs our values. Back to 2016.

So I go to the grocery store on Tuesday in Bethann’s car. I find I can buy avocados, fresh peppers, onions, all manner of produce from all parts of the world, just two days after the worst blizzard in 20 years to hit us! What an amazing age we live in! This recipe celebrates that. Yes! This entry is about a recipe. Here goes!

Ingredients:

  • 4 Glugs Yukon Jack 100 Proof
  • ~1-1/2 lbs. 80% lean ground beef
  • 2 Avocados diced
  • 1 Orange Sweet Pepper diced
  • 1 Sweet Green Pepper diced
  • 1 Sweet Red Pepper diced
  • 2 small Yellow Onions diced
  • 3 Red Potatoes, peeled & diced
  • 4 oz. “White  Cheese”
  • 3 cloves Garlic pressed
  • Black Pepper Grinder
  • Paprika
  • Coriander
  • Red Pepper
  • Turmeric

Directions:

In a 14″ or 15″ skillet, begin to brown the Ground Beef & Onions. Chop and add Peppers as they are ready. Sprinkle Paprika, Coriander Red Pepper Turmeric as you are going along and stir in. Add the Avocados. Grind coarse Black Pepper over the mixture, as well. Press the garlic over and stir in with your spatula.
When everything is about done cooking, glug the Yukon Jack into the pan and turn up the gas burner to full. Watch it catch fire for a moment! If you’re not cookin’ with gas, have a butane lighter handy to light it up. You have to be quick. It’s only 100 proof. 😉
Grate some cheese of your choice over it. We had a little yogurt longhorn or somesuch. I grated it over the pan and covered to help it melt. Feta would work. Blue cheese would be my first choice. Whatever goes with the wine you’re serving!

Enjoy! The settlers never roughed it like this!

Our house is not just our house. It is also the base of operations for The King’s Jubilee to which we have dedicated our lives and resources for three decades. It is also a small native plant refuge for birds, insects, butterflies and small mammals in the middle of an old borough in part of the urban sprawl outside of Philadelphia. If you want to help us save our house you may make a donation via The King’s Jubilee using the Paypal button below or go to GoFundMe and help us out there. Thanks!



Leave a Reply