

This is a picture of me with a member of the "greatest generation". His name was Rufus Newton Wilson, and he was born in November of 1921. He died February 17, 1945, he was, like so many, taken away from us in the prime of his young years.


For dinner last night we had the salsa (see yesterday), guacamole (made with the salsa) and carnitas (my effort to reduce carriers of the so-called "swine flu"). Everyone seemed to like the combo, so I'll let you in on the secret to a great carnitas. What is it? Time. Four hours or more, to be exact. The recipe is pretty simple.
When I started this effort to chronicle whatssup, I promised that, on occasion, I would include some Wilson family recipes. Today, this has been fulfilled in your sight. Preparing these things are pretty much by memory for me, but every now and then I'll get the instructions out and see where I'm at as far as doing it correctly. Sometimes I change the recipe. Today is Dave’s Salsa fresca...
Salsas are personal sauces used for everything from a dip for chips to seasoning guacamole, to spicing up grilled shrimp. My salsa recipe seems to have evolved from a simple tomatoes and jalapeño mix to what was (at least when I made it last time) a more complicated sauce.
I like to use tomatillos as well as red tomatoes as a base. This is a personal preference. The tomatillos bring a certain “zing” which takes away from the sweetness of the tomatoes. Well here’s how I did it last time. I’ll mention certain techniques which seem to help speed the process up and keep the number of dishes to a minimum. Now that I’m writing this down, I may have to do it the same way twice, just to see if this is truly a recipe, or not. Enjoy.
Equipment I use...
A large (12” diameter, 5” deep) bowl
A medium colander which will fit down inside the bowl
I say medium because it’s not a coarse colander like you’d use for draining pasta, and it’s not a fine one like you’d use for sifting flour or other dry ingredients. It all depends on how “chunky” you want the finished product to be. The colander is used for draining the juices that come out of the tomatoes. If you want a really liquid salsa, skip the colander, it’s just something I like to use. The large bowl allows the salsa to spread out and drain efficiently.
A “cuisinart” food processor fitted with a metal blade.
I suppose you could use a blender, but it might be more difficult, since you’d have to scrape it down much more often during the process.
Ingredients...
Four or five medium sized ripe red tomatoes, whatever looks best in the market. Actually, I have been using canned “diced” tomatoes lately and they seem to work just fine when there are few “real” tomatoes available.
About six or seven small (about the size of a lime) tomatillos.
Look for very firm, almost hard tomatillos. Make sure the “parchment like” outer covering has not deteriorated too much. The covering should be split in several places, allowing you to see the fruit inside. Watch out for soft spots on larger fruits. Check for undocumented residents. I have found that roasting these at 400 'til some color appears and then "deglazing with a little water to get the burt sugar, makes for an interesting addition.
You want about one-third tomatillos, two-thirds red tomatoes by volume.
One medium onion
Four cloves of garlic
One jalapeño pepper (seeds and pith removed for medium heat)
One-half of a bunch of cilantro leaves, not too many stems - not italian parsley!
Freshly ground black pepper (about a half teaspoon, or to taste)
Salt to taste (about a quarter teaspoon, probably more)
Dried Mexican oregano (about a quarter teaspoon, rubbed between hands), or some cumin - this according to taste, one or the other.
Lime juice
Method...
Quarter onions, tomatoes and tomatillos and process separately in cuisinart ‘til desired “chunkiness”. This will probably take several batches in the machine. Don’t crowd the ingredients. Process until the mixture looks like a really watery green/red oatmeal. As the ingredients are processed, put them in the colander to drain, if desired. In the last batch of the tomatoes to be processed, include the pepper, garlic and cilantro and process a little finer. Don’t put these into the colander. Pour the finished salsa into a bowl and add salt, pepper, lime juice, stir and let sit for a while, adjust salt.
As we approach California's most important , biggest money-making, most accepted nuevo holiday (if you read the newspaper advertisements), I'll post some more recipes. By next Tuesday, the cinco, you should have enough info for a complete California meal!
I hope you took the time to look at the YouTube video I posted yesterday. It is important. Please look at it and send it around to your friends.

A few minutes ago, they called and cancelled everything. EVERYTHING! It wasn't because I've suddenly been found to be healthy, no, it's because I've suddenly been found to be less healthy - all over again. It seems that there wasn't a time for me to have the stress EKG I told you about last week. So, without that test, and its attendant review, there is no surgery. When I calm down, I'll let you know what's happening. Right now I'm trying to understand why there are so few people in Santa Cruz who can run one of those stress EKG machines.
Fridays are always weird. Everyone who works on a more or less "normal" schedule looks forward to Fridays because it means that Saturday is next (DV). When I was working, both as a heavy equipment operator for Delta Airlines and as a pastor, the week-ends were not necessarily a time of rest or "honey do" lists. In the airline business most days are like any other days. In the preaching business, Saturday means that Sunday's coming! Has the Lord spoken to you yet? I'm happy to report that I got the preparation for Sunday's services done early - most of the time.


On tax payment day, the hooplah in my house wasn't about that $$$$$ going North to the Department of the Treasury in San Francisco (I assume that somehow it will go east for further distribution), but the lying persona of those who will take their cut, and pass it on to others who will do the same until $$ gets to veterans and others for whom it was meant.
Lying? Harsh, Dave, sez you. An observation of the truth, sez me. Take for example the funnest thing around right now…
The White House is denying that the president bowed to King Abdullah of Saudi Arabia at a G-20 meeting in London, a scene that drew criticism on the right and praise from some Arab outlets.
“It wasn’t a bow. He grasped his hand with two hands, and he’s taller than King Abdullah,” said an Obama aide, who spoke on the condition of anonymity.
"The White House is denying", did you read that part? People can't make this stuff up folks. Truth is truly stranger than fiction. To deny that this is a picture of someone bowing is just silly. The fact that he bowed is not the important part. The fact that the government has to prepare a statement saying that your eyesight is failing is what's so sad.
Check out this URL:
http://www.americanthinker.com/blog/2009/04/obama_bows_down_to_saudi_king.html
Tell me what you see in the video.


The smell in the small room was not unpleasant because my dad smoked cigars on that rare occasion when someone would give him one for a child's birth or another celebration of some sort. I actually sort of liked the heavy odor and wondered what it would be like to smoke a stogie. Maybe sometime soon.
Well, if it weren't for Henry and Kay nobody would have appeared in this picture. Therefore, it is appropriate to digress from our car buying narrative to present the Wilsons and a few Thompsons.
