jw
649 savory

When I lived there, there weren't any shepherds left
they'd all been run out of the state

The Navajo took to sheep herding in the 1500s and have some great
lamb dishes including barbecue, tacos and chili. Of course Texans
didn't take kindly to Indians either so they all live in New Mexico,
Arizona and Colorado.

There are a few; I've never seen any, though.

olives were an expensive store bought treat and so rationed.

There's no sauce like deprivation. Did you grow up with green
or black, canned or salted or pickled, and are they all equally delicious to you?

We had the standard jarred pimento stuffed green ones. I only
discovered the canned black ones after I left home. Today I go to
the deli counter for the good ones: Cerignola, Picoline, Kalamata,
Royal black, Nicoise and jumbo green ones in brine, in oil, hard
salted, chile stuffed, garlic stuffed, almond stuffed and so on.

There are numerous kinds of greater or lesser
interest. I'm not that interested, much less now
that I have to be really careful with my sodium.

But I still buy the cheap, nasty canned and jarred ones too. It's
like Cheez Whiz or peanut butter ... some childhood foods have
nostalgia value and still taste good.

I'm perhaps lucky in that there were pretty
few awful things in my culinary childhood.

one of my all time favourite Belushi skits was the
one about the Greek Dinner.

Not sure I'm familiar.

It's worth a look ...
http://www.veoh.com/watch/v16038377qEdkrym4

Kind of amusing, I think. There are places where
the customer is not always right, and some of the
audience laughter was probably hollow.

Mrs. Renoir's chicken
categories: Frenchish, main, poultry
servings: 4

3 1/2 lb chicken, cut up
1/2 c olive oil
2 tb shallots, minced
2 tb onions or scallions, finely chopped
2 chopped pickled tomatoes
2 bay leaves
parsley
thyme
salt
pepper
3/4 c hot water
1/2 lb fresh mushrooms
12 black olives
1/2 c red wine

Brown chicken in oil. Add shallots, onion, tomatoes,
parsley, bay leaves, thyme, salt and pepper and
water. Cover and simmer 30 min. Add mushrooms,
olives, and wine. Simmer until tender.

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