{"id":809,"date":"2005-08-19T22:46:15","date_gmt":"2005-08-20T05:46:15","guid":{"rendered":"http:\/\/www.redeaglespirit.com\/arrrgh\/an_apprentice\/"},"modified":"2005-08-19T22:46:15","modified_gmt":"2005-08-20T05:46:15","slug":"an_apprentice","status":"publish","type":"post","link":"https:\/\/www.redeaglespirit.com\/arrrgh\/an_apprentice\/","title":{"rendered":"An Apprentice"},"content":{"rendered":"

This weekend I am gaining an apprentice!
\nWe have an old family recipe for something called “Chili Sauce<\/a>.” I’ve posted the recipe on the June 30, 2003 blog entry. Hopefully, the link will take you there.
\nExcept for last year, Elegante Mother and I have been making this sauce once a year for the past sixteen years we have lived together. I’m not sure why we didn’t get to it, but I must have decided that we could coast on all the reserves we had stored up.<\/p>\n


\nChili sauce is an old fashioned condiment that my mother uses with roast pork. She puts a dab of it on her plate to eat along with her dinner, and mixes it with leftover pork the next day to make a sandwich spread. While some of the ingredients are like a salsa, the addition of cloves and cinnamon takes it away from the flavor of the southwest, and pushes it toward the Old World.
\nAt any rate, there’s a huge amount of chopping to be done before you can cook the sauce down. Elegante Mother and I have been starting at 5:00 in the morning, cooking it all day long, and not getting to the canning until after dinner. It makes for a very long day. A few years ago, I divided the sauce between two pots to try to cook it down faster, and that helped a bit. Sunday, we’re going to try to break it up into four pots for the first half of the day, and then recombine them to be sure the seasonings are distributed correctly.
\nMy only brother’s only daughter…..what should we call her…..OBOD….or Perky Chick…… Well, my niece and I will be doing the veggie prep on Sunday. I’m going to have Elegante Mother guide her in the chopping of the green pepper, the onion, and the celery, to get the right consistency. I’ll blanch the tomatoes, and peel and chop them. We’ll have EM add the seasonings and vinegar.
\nThe nice part about all this, is that we can chat while we cook, or even play cards, if we stir the pots regularly. I’m glad to have someone to pass the recipe on to. I know she’ll see to it that the family won’t loose this little bit of heritage.<\/p>\n","protected":false},"excerpt":{"rendered":"

This weekend I am gaining an apprentice! We have an old family recipe for something called “Chili Sauce.” I’ve posted the recipe on the June 30, 2003 blog entry. Hopefully, the link will take you there. Except for last year, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts\/809"}],"collection":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/comments?post=809"}],"version-history":[{"count":0,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/posts\/809\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/media?parent=809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/categories?post=809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.redeaglespirit.com\/arrrgh\/wp-json\/wp\/v2\/tags?post=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}