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Good morning GUSresponsiblepeoples!!!  I truly apologize for my absence for the last two weeks.  Everyone has insane pressures and yet can get a frigging diary out -- look at flumpty and Dilly and 500 cats and Mr. flumpty getting Dilly and cats off his head.  She got her Friday diary out on time!!!!!!

ONE YEAR AGO -- JUNE 9, 2012 -- ANIMAL NUZ # 100 MADE THE FRONT PAGE OF DAILYKOS!!!!!! YAAAYYYYYYY!!!!!! And here it is!!!!!!!!!!!  Ok, guess where the original, uncolored original (did I say original) is??????? ON MY WALL -- I'M LOOKING AT IT!!!!!!  My boyfriend eric gave me a most precious gift and told me not to tell my other boyfriends ( Phil S 33 and silkie). HAPPY ANNIVERSARY DAISY, OLLIE AND ERIC!!!!!!!!  BEST CARTOON ON DAILY KOS.
Ok, I'm back and writing this post on Saturday because I have to go to my friend's (former domestic partner -- does anyone use that term any more) to get his garden set up this late in the season.  I've got stuff already fluffing on my porch.  He'll have brilliant lettuce.  We'll have to buy mature tomato plants.  The morning glories and moon flowers are ok so I just have to establish some climbing thingy.  

Recipes after I tell you who we are because most of you forget.

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I've been trolling recipes online for summer fare and for whenever.  I feel like I've already eaten after reading the delicious ingredients.  Here's a few that I've found.

Memphis Style Dry Ribs

INGREDIENTS
6 tbsp. kosher salt
2 tbsp. dark brown sugar
2 tbsp. paprika
1 tbsp. dried oregano
1 tbsp. ground black pepper
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried parsley
1 tsp. ground cumin
1 tsp. dry mustard powder
1 tsp. celery seeds
½ tsp. cayenne
½ tsp. ground fennel seeds
¼ tsp. ground white pepper
2 racks St. Louis-cut pork spareribs (about 3 lb. each)
¾ cup apple juice

INSTRUCTIONS
1. Mix together 2 tbsp. salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley cumin, mustard, celery, cayenne, fennel, and white pepper in a bowl. Rub pork all over with all but 2 tbsp. of the spice mixture. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt and spice mixture with apple juice and ¾  cup water in a bowl; set basting sauce aside.

2. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using apple wood chunks or chips. Place ribs, top side down, on grate. Maintaining a temperature of 225° to 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2 to 4 hours.

Beer Battered Fish Tacos

1 1/2 cups shredded green cabbage
2 limes (1 cut into wedges)
1 1⁄2 tbsp. kosher salt,
   plus more to taste
2 cups flour
1⁄2  cup cornstarch
1 12-oz. bottle dark beer
1 egg
Canola oil, for frying
1 lb. boneless, skinless red snapper,
   cut into 1 1⁄2" strips
2 tsp. chili powder
16  corn tortillas
1⁄4 red onion, thinly sliced
4 sprigs cilantro, chopped
1 tomato, cored and chopped
Sour cream or crema
Mexican hot sauce

1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.

2. Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.

3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat

Beijing Chicken Wings

INGREDIENTS
⅓ cup soy sauce
¼ cup peanut oil
¼ cup Sichuan peppercorns, lightly crushed
2 tsp. coarsely ground black pepper, plus more to taste
2 tsp. honey
2 tsp. toasted sesame oil
8 cloves garlic, finely chopped
2 scallions, finely chopped
1 (2″-piece) ginger, peeled and finely chopped
Kosher salt, to taste
2 lb. whole chicken wings (about 8), tips removed
6 (12″) bamboo skewers, soaked in water for 30 minutes
¼ cup brown rice vinegar
2 tbsp. hot sesame chile oil

INSTRUCTIONS
1. Stir together ¼ cup soy, 1 tbsp. peanut oil, half the Sichuan peppercorns, 2 tsp. black pepper, honey, toasted sesame oil, ⅔ garlic, scallions, ginger, and salt in a bowl. Add chicken wings; toss to coat. Cover and refrigerate at least 4 hours or up to overnight.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer; set aside. Strain marinade into a 1-qt. saucepan, discarding solids; bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper. Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through, 12-15 minutes. If outside starts to burn before wings are cooked, move to cooler section of grill until done. Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl; drizzle over wings.

Cold Pea and Basil Soup

SERVES 4

2 tablespoons extra virgin olive oil
2 small or 1 large yellow onion, peeled and finely diced (about 1 cup)
4 cups frozen peas
1 quart Vegetable Stock
12 fresh large basil leaves, 10 whole, 2 finely sliced for serving
Coarse salt
Freshly ground black pepper
Sour cream or your best, highest-quality olive oil, for serving

Heat the olive oil in a small soup pot over medium heat, add the onion, and cook until soft, about 10 minutes. Add the peas and stock, bring to a boil, lower the heat, and simmer for 10 minutes. Remove from the heat and add the whole basil leaves and salt and pepper to taste. Let the soup cool and then whiz in a blender until smooth. Cool in the refrigerator for at least 2 hours.

Serve garnished with a spoonful of sour cream and the finely sliced basil.

Lebanese Style Green Beans with Chickpeas in Olive Oil

Ingredients

¼ cup olive oil
2 tsp. cumin seeds
4 cloves garlic, peeled and finely chopped
1 medium yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. tomato paste
1 tbsp. paprika
1½ lb. green beans, strings removed
1 (28-oz.) can whole, peeled tomatoes with juice, crushed by hand
1 (15-oz.) can chickpeas, drained and rinsed

INSTRUCTIONS
1. Heat the oil in an 8-qt. saucepan over medium-high heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.

2. Add the garlic and onion, season with salt and pepper, and cook, stirring often, until soft and lightly browned, about 12 minutes.

3. Add the tomato paste and paprika, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 2 minutes. Add the green beans, tomatoes, chickpeas, and 3 cups water, and bring to a boil. Reduce the heat to medium-low, and cook, partially covered, stirring occasionally, until very tender, about 1 hour. Let sit for at least 15 minutes before serving to allow the flavors to meld

I truly apologize for not having anodnhajo's linky deliciousness of a list.  I see it has been updated so I'm stealing from paulitics.

Black Bean Burger with Salsa Fresca and Avocado Crema

Ingredients

For the Black Bean Burgers

⅓ cup olive oil
1 medium yellow onion, finely chopped
6 cloves garlic, finely chopped
2 poblano chiles, stemmed, seeded, and finely chopped
2 tsp. ground cumin
2 tsp. paprika
1 tsp. ground coriander
1 tsp. dried oregano
1 chipotle chile in adobo sauce, finely chopped
½ cup breadcrumbs
2 eggs
2 (15-oz.) cans black beans, rinsed, drained, and mashed
Kosher salt and freshly ground black pepper, to taste
½ cup finely ground cornmeal

FOR THE SALSA FRESCA
3 medium tomatoes, cored, seeded and finely chopped
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp. finely chopped cilantro

 FOR THE AVOCADO CREMA
½ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled

6 hamburger buns

INSTRUCTIONS
1. Make the burgers: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add onions, and cook, stirring, until soft, about 4 minutes. Add the garlic and poblanos, and cook, stirring, until soft and slightly caramelized, about 5 minutes. Add cumin, paprika, coriander, oregano, and chipotle chiles, and cook, stirring, until fragrant, about 1 minute more. Transfer to a bowl and let cool slightly. Add breadcrumbs, beans, and eggs, season with salt and pepper, and mix well to combine. Divide mixture into six 5½-oz. patties, about 3" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

2. Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry. To make the avocado crema, combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

3.  Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal.

4. Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.

Note: Burgers may be formed and frozen, sealed, for up to one month. Defrost as necessary, dredge in cornmeal as described in step 3, and cook.

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