Taters & Maters

First, I want to go back to something we discussed yesterday.  I was trying to explain to you the "I'm Hot!" pose that the chickens strike when uncomfortably warm, but they were not cooperative or photogenic yesterday.  Well, when I got home today, it was still a scorcher outside and I was able to take a couple pictures to illustrate it.


"I don't like summer," says the Barred Rock hen.

I thought this was a nice picture of the hens gossiping by the pool.  The Rhode Island Red in the middle has her wings positioned to allow some airflow beneath her wings and perhaps cool her off a bit.


"It's no cooler poolside," says the Rhode Island Red hen.

Now, to today's post, as I walked through the door, I could smell immediately that Tricia had baked some homemade potato chips.  You've probably picked up a bag of the Baked Lays at Subway or some other place.  Well, these are much better.  We got some of our potatoes out of storage (and they are holding up nicely) and Tricia used the mandolin to slice up some of the medium sized ones.  She laid them out on a stoneware baking tray and dripped some melted butter all over them, added a little salt and popped them in the oven.



Potatoes transforming into Potato Chips

They were left in the oven until they got brown and crispy.


Hot from the oven!

As they came out of the oven, they were poured into a bowl and promptly gobbled up by the family.

Potato Chips!

Now this next statement is going to expose me for the glutton that I am.  I like potato chips, but if you are going to use them for dipping, they must meet certain specifications and be certified and approved by strict Quality Control.  A 'dipping chip,' unlike the 'snacking chip,' must be of suitable size and strength and possess the engineering and structural integrity to capably handle the payload for which the chip will be holding.  In this regard, the chip plays a dual role and is more than food, but it is a tool or a vehicle, one might say for transporting various delicacies into your mouth.  I view it as an edible spoon, scoop, or perhaps shovel.

Today, the payload that we will be testing will be fresh Pico de Gallo, standard fare in our home during the summer months.  Cut up some peppers on a cutting board.

Peppers

Select some tomatoes from the stockpile.

'Maters

Chop some onions and tomatoes in the food chopper.

Chop Chop...

Add some cilantro, lime juice, salt and pepper...  And you've got Pico de Gallo.



Almost ready

Now to me, Pico de Gallo is best after it's been in the fridge for a day.  The flavors tend to really come together, but let's be serious.  Who can wait a day to eat this?

Freshly made Pico de Gallo

Trout Fishing in America, a folk band that we like, sings a song about this wonderful dish.  The lyrics are truthful and even contain the recipe:

Pico de gallo, you oughta give it a try-o
Even if you're from Ohio, it'll get you by-o.
don't get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!

It's got jalapenos, I reckon y'all have seen those.
They're kinda hot for gringos and probably flamingos.
Just add some tomatillos, onions and cilantro,
Lime juice and tomato, you got pico de gallo!

Life is Good!