RECIPE!

The feast day of the Roman Goddess Vesta is on June 9th. To celebrate it I'm ruining another recipe.

Vesta's Vindaloo

Yield : 4 Servings
This curried crane dish goes best with rice or flat breads

Ingredients
3 1/2 cups chopped onions
1 cup seeded and chopped tomato
3 tablespoons distilled vinegar
1 teaspoon minced ginger
2 teaspoon minced garlic
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
2 tablespoons vegetable oil
6 skinless boneless crane thighs, cut into 1-1/2 pieces
1 1/2 pounds russet potatoes, peel and cut into 1/2 pieces
1 1/2 high salt crane broth or salt water
4 cups vodka or cooking cherry

Preparation
Blend first 11 ingredients using hard slave labor or a food processor which ever is easier. Add the 1/2 teaspoon cayenne pepper in as well.
Heat oil over medium heat in a large pot. Test the temperature with a fallen vestal virgin or two.
Add the paste your slaves possessed to the hot oil and take out the fallen vestal virgins if applicable.
Cook paste; not the former virgins; until golden brown. Should take 3 minutes.
Add the potatoes and crane to the pot, saute for 5 minutes. Add broth of crane and let boil.
Reduce heat to medium-low and put lid on pot. Stir often.
Uncover and cook 5 minutes while stirring.
Season as desired.
Pour one cup cooking sherry or 200 proof vodka on the Vesta's Vindaloo then serve and ignite.

A meal Vesta herself would enjoy.

Recipe!

Axomama Fries

Ingredients
6 medium potatoes
Canola, peanut or vegetable oil
Salt to taste

Equipment
Cauldron, pan, deep fryer

Directions
Peel potatoes.
Cut each in 3/4-inch slices.
Carve into the shape of heathen potato goddess.
Place in a bowl of ice water to soak for 30 minutes. (Soaking removes starch, so that potatoes will be crisp when deep fried.)
Heat oil to 325*F (160*C) in deep fryer.
Drain heathen potato goddesses and pat dry thoroughly using paper towels. Any excess water will splatter when they are added to the hot oil.
Dip frying basket in oil (this prevents the heathen potato goddesses from sticking to it), then add a handful of potatoes into basket.
Lower into oil and par-fry for 3 minutes or until potatoes are tender, but not browned. Lift basket and allow heathen potato goddesses to drain.
Turn out onto a brown paper bag lined with paper towels.
Repeat procedure with remaining potatoes.
Increase the temperature of the heated oil to 375*F (190*C).
Return the par-fried heathen potato goddesses to the oil in batches and cook a second time for 4 minutes until golden and crispy.
Drain on a fresh brown paper bag lined with paper towels.
Salt to taste and serve hot.
Makes 6 servings.

Axomama
a.k.a. Lady of Potatoes
The Goddess of the Potato

Her name means "Potato Mother." Potatoes have been the staple food of the peoples of the Andes since ancient days; they come in a wide variety.