Fall Approaches Quickly

I've been working with Taylor on early orders for next year, and have discovered that his buying systems are far superior from what I have always used.  These young businessmen and women are totally focused on making the most from every dollar, while my worthless generation spent everything we could get our hands on.  If I had the time left, I could learn a lot from him, but honestly I'd just rather go fishing.  The stock market tanks and I go fishing.....real estate goes in the crapper and I go fishing. Honestly, it's about the only honest thing I can do.  I may offend some of you, but I have had it with government and I am pretty much conviced that all of them eminate from the backside of an old horse.  Selfish and stupid come to mind most of the time.  I think I'll just go back to voting for someone who has good hair.  I certainly don't have any money left to contribute to the spending madness of these idiots, but I do have enough for a bottle of scotch and a few dry flies.  Fall is the best time of year for us dry fly folks.  The ones with red on them, like a Wulff, Humpy or Trude.  Nice long 15 foot leaders and a grass stick, a good lunch and a good friend can make us all feel like life is worthwhile.  This is what we live for and and always will.  Don't worry so much about  losing all your money, it could be your life.

While you're waiting for the next crisis perpetrated by the Fed, try this great recipe.

Red and Green Cheddar Meatloaf

3 lbs 80/20 Hamburger

1 lb. roasted chopped green chilies

½ lb. cubed sharp cheddar

1 chopped yellow onion

2 cups of bread crumbs

3 eggs

1tbls. Black pepper

1 tsp. salt

1tbls. Worcestershire

1tbls. Cumin

1 tsp. garlic powder

1 cup milk

1 cup of red chili puree

Rehydrate 10 pods of dried red chilies by boiling 4 cups of water and then placing chilies in the water, covering the pan, and turning to the heat to low.  After 10 minutes, take out the chilies, cut the stems off and place them in a blender with 2 cups of the water they were steamed in.  This makes a wonderful chili puree that can be used on top of this meatloaf instead of ketchup.  Mix all the other ingredients together in a large bowl and place the loaf in a greased baking dish.  Cook at 350 for 1 ½ hours.  This meatloaf makes a killer sandwich on Ciabata bread with lettuce and tomato.  Mix a bit of the chili puree with some mayonnaise to make a kicked up spread for the sandwich.

And this for a little fun.......

Chicken Burritos with Black Bean Salsa

Large Burrito size flour tortillas

1 whole roasted chicken ( buy your favorite at the market or roast it yourself)

1 yellow onion (chopped)

1 bunch of green onions (chopped)

2 fresh tomatoes (chopped)

10 cloves of garlic (chopped)

1 Jalapeño (chopped)

1 tablespoon of red Chile powder

1 tablespoon of Comino (Mexican Cumin)

½ lb. of finely grated Monterey Jack cheese

1 can of Bush’s Black Beans

Cup of fresh Cilantro (finely chopped)

Debone the chicken and shred it with a fork.  Sauté the chopped onion and half the garlic, add the red Chile, Comino, and salt/pepper to taste.  Let this mixture cook a few minutes at a low heat and then stir in all the chicken.  Cover and let it simmer while you make the salsa.  In a large mixing bowl, place the Black Beans, cilantro, chopped green onions, the other half of the chopped garlic, the fresh tomatoes, chopped Jalapeño and mix with a fork.  If you want this hotter, add another Jalapeño.   I always do, but I have a stomach that’s used to it.  I like this salsa chilled, so I put it in a plastic covered bowl and put it in the fridge.  Let the chicken mixture cool and place it in a covered plastic bowl as well.  Put these burritos together riverside with the chicken, salsa and cheese.  The chicken is cooked, so if you’re going fishing the next day, refrigerate it and then just allow it to get to room temperature in the car while you’re fishing and then have it for lunch.  If you want it for dinner, keep all the ingredients in the cooler and let them warm up later.  You can also throw the chicken in a skillet to make a hot burrito.  Either way, this beats the heck out of most sandwiches…….especially with a cold Dos Equis Lager.