Tuesday, April 18, 2006
Urban Chickens
When I was a wee tot living in downtown Houston, my mom decided to get me a few Easter chicks, despite the fact that we lived in an apartment. The chicks died before Easter. My father pointed out this was because they were not kept warm. Mom then bought a dozen chicks and put them under heat lamps and they lived until Easter morn. They told me I was delighted although I don't rememember anything about living in Houston. This entire story is family myth to me. The chickens lived in a closet until they were too big and then dad and Uncle Paddy (there were many “uncles”) built a chicken sculpture for them to live in.
One evening, Mom was at a cast party loudly discussing her chickens when a representative from the mayor’s office approached her. Dad immediately saw disaster. Chickens being dragged off while a child cried in the background. Disaster was averted. He simply wanted us to give a commendation from the mayor. They had been trying for years to place chickens in downtown Houston to control mosquitoes.
Today’s Lunch
Egg Salad
Peel and chop two leftover hard-boiled Easter eggs. Wash and chop desired amounts of garden radish, red pepper, celery, and fresh cilantro. Mix in 1 tsp maoynaise and 1 tsp homemade mustard. Salt and pepper to taste.
Mustard: this recipe is adapted from The Craft of the County Cook: soak 4 tbsp brown mustard seeds in 3/4 cup balsamic vinegar overnight. The next day bring boil vinegar and seeds in a pan with 1 tbsp honey and a pinch of salt. Brown 1 tbsp flour in a dry skillet and add to food processor with 2 tbsp yellow mustard seed powder. Slowly add vinegar to the dry goods on medium speed. Once mixed add 1 tbsp olive oil and pulse a few times. Store in a glass conations. Will keep for months.
Notes: not all mustard is made equal. Some yellow mustard can be very spicy and others mild. Some of it depends on its freshness. A variety of mustard is available at health food stores.
One evening, Mom was at a cast party loudly discussing her chickens when a representative from the mayor’s office approached her. Dad immediately saw disaster. Chickens being dragged off while a child cried in the background. Disaster was averted. He simply wanted us to give a commendation from the mayor. They had been trying for years to place chickens in downtown Houston to control mosquitoes.
Today’s Lunch
Egg Salad
Peel and chop two leftover hard-boiled Easter eggs. Wash and chop desired amounts of garden radish, red pepper, celery, and fresh cilantro. Mix in 1 tsp maoynaise and 1 tsp homemade mustard. Salt and pepper to taste.
Mustard: this recipe is adapted from The Craft of the County Cook: soak 4 tbsp brown mustard seeds in 3/4 cup balsamic vinegar overnight. The next day bring boil vinegar and seeds in a pan with 1 tbsp honey and a pinch of salt. Brown 1 tbsp flour in a dry skillet and add to food processor with 2 tbsp yellow mustard seed powder. Slowly add vinegar to the dry goods on medium speed. Once mixed add 1 tbsp olive oil and pulse a few times. Store in a glass conations. Will keep for months.
Notes: not all mustard is made equal. Some yellow mustard can be very spicy and others mild. Some of it depends on its freshness. A variety of mustard is available at health food stores.
