One version of stuffed Peruvian rocoto/locoto peppers
1 C dried black beans
1 sprig of epazote
1/2 C dried cranberries
1 red onion, finely chopped
5 cloves garlic, finely chopped
1 hard boiled egg, chopped
1/3 C olives, chopped
5 frozen rocoto peppers (50,000–250,000 Scoville Units [SHU])
5 roasted poblano peppers (1,000-1,500 SHU)
1. soak the black beans for 2 hours or so. Drain. Place in saucepan with lots of water, bring to boil, simmer until done (an hour give or take).
2. add epazote for the last few minutes of cooking. drain, reserve epazote, discard stems. Chop the beans and epazote roughly.
3. cover the cranberries with just boiled water (i.e. not boiling) and let them reconstitute. Drain (although you can use the water for other things).
4. heat oil in a saute pan. Add onion, fry until wilted, add garlic. Saute for a bit. Add chopped beans, stir to combiine. Add some warm water (1/2 cup or so), and simmer own the mixture. Add drained, reconstituted cranberries. Toss to combine. Add more water if desired, and simmer down again.
5. add chopped olives and hard-boiled egg, stir to combine and remove from heat.
6. let the rocoto peppers thaw (maybe this should be one of the first steps). Cut the top off, remove seeds and membrane. The poblanos are incidental, I happened to have them and this made enough stuffing for 10 small-medium peppers.
7. stuff the peppers.
8. bake peppers at 350 for 20-30 minutes. Let cool a bit.
cranberries instead of sultana raisins
green olives instead of black olives
black beans instead of ground meat
poblanos instead of rocotos
You can add queso fresco, or some kind of cheese
You can also use a sauce
How to think of time as relative to this particular moment.
Although the idea had passed through my thoughts some time ago, I never gave it much thought, until a friend and I were immersed in a discussion about our relative time-related projects (and for the record, the man is a genius, with some interest projects on the go – but that’s for him to share).
theAbysmal Calendar begins counting measures of time with the numeral 0 (this is how the Maya counted, which is where I learned of it). This allows us to count the time periods, like we do with seconds, minutes, and hours. The day begins at midnight (for some), which on the clock is 00:00:00 – or 0 hour, 0 minute, 0 second.
this is followed by 00:00:01, which indicates that one second has elapsed. It is a way of counting a measure of time AFTER it has run its full course.
This is not how we mark longer measures of time. We begin the numbering with 1 (as in the years 1-2014), or in the case of the days of the month, we use the ordinal system of 1st, 2nd, 3rd, which is an indication of the sequence of the days.
theAbysmal applies the system of counting from 0 (as we saw with clock time) to every measure of time, from the second (and by extension, its subdivisions) to the year (and by extension, all its groupings). So, in this sense, time can be indicated from second (on the right) to the year (on the right)
The moment I finish this sentence would be noted as
Year 1, Month 8, Day 5, Hour 13 (1pm), Minute 14, second 39
or in Gregorian terms
1:16 pm and 39 seconds, August 8th, 2014
That’s the way to have an absolute count of days. Any given day is a fixed reference point on the calendar (and every other calendar).
However, if we apply the 0 to the current moment, as in this year, this month, today, this hour, this minute, this second. As we experience the progression of time, the current moment remains the same, but the numbers assigned to every past and future day change. This is a very different method of thinking about time. We do this to some extent, refering to next year, this month, yesterday.
Having this system overlap with theAbysmal requires some kind of programming knowledge to do anything with, and I abandoned any hope of acquiring such knowledge as I scribbled pencil marks in tiny boxes on punchcards.
At any rate, it’s something I haven’t seen applied to any other calendar system, and it would provide yet another function that this tool could perform, if needed. Here’s a comparison. Not sure I’ve quite figured out how to do this.
Warm and wonderful.
I’ve taken liberties on the recipe shared with me by a Malian acquaintance. This peanut stew from Mali has spread through West Africa, where it is particularly popular in Senegal. I happened by an African Grocers the other day, and decided to use three new ingredients (despite that they aren’t part of any recipe I found – I just wanted to use them): yellow canary beans (even if they are native to Mexico), grains of Selim, and uziza pepper.
oil for frying
1 onion, cut into matchsticks
lots of garlic, minced
1 sweet potato, peeled and diced
1 yellow zucchini, sliced
1 pepper (don’t know what kind – looks like an orange Anaheim type, with a little heat), sliced
1/2 C peanut butter
1 C yellow canary beans, soaked overnight, cooked, drained
hot water as needed
1 TB grains of Selim
1 tsp uziza pepper
1 TB thyme
toasted peanuts for garnish (chop them up maybe?)
1. heat the oil over medium heat in a larger type pan. Fry the onions until translucent. Add garlic, stir stir stir.
2. Add sweet potato and pepper and stir some more.
3. After a few minutes, add zucchini, yellow canary beans. Stir to mix.
4. Grind grains of Selim & uziza pepper to a powder, and add to the pot. Stir to coat everything.
5. Make a well in the middle of the pan, add peanut butter. Pour in hot water, a little at a time, and stir to thin the peanut butter. Add thyme. Stir everything together.
(Use more water if you want it thinned out).
6. Simmer for about 30 minutes or thereabouts.
7. Serve over hot rice (too much for me, I just had it as a stew) and top with toasted peanuts