It’s supposed to be a long, cold, dry winter in Cali this year because of a small La Nina. We’re prepping by purchasing two cords of firewood which we’re now stacking. Since our driveway is so squirrelly, we had the firewood guy dump it at the end of the driveway. That means that we have to toss it down the hill to get it to where we’re stacking it. If you’re interested in a workout for your core and shoulders that doesn’t involve a gym membership, this is the way to go. I’ve been tossing a half a cord a day, and boy my body is protesting.
As well as chucking wood better than a woodchuck, I’m also making warming belly delights. Last night’s meal was a heat treat on the tongue and in the gut. It also amped my metabolism, so even with the beer I had to accompany it (my favorite Lost Coast Great White), dinner was burned off in no time.
Golden State Jambalaya
1 Tbsp Extra Virgin Olive Oil
2 Chorizo Sausages, Diced
1 Medium Onion, Diced
1 Yellow Bell Pepper, Diced
2 Cloves of Garlic, Minced
1 Large Slicing Tomato, Diced
1 Basket Golden Cherry Tomatoes
2 Tbsp Tomato Paste
5 Thyme Leaves, julienned
1 tsp Dried Oregano
1/4 Cup White Wine
1 1/4 Cup Chicken Stock
1 Cup Long Grain Brown Rice
5 Small Pieces of Fresh Okra, sliced into 1/2" rounds
(Seasoning Mix: 1 tsp Paprika, 1/2 tsp Black Pepper, 1/2 tsp Dried Red Pepper Flakes, 1 tsp Salt, 3 Bay Leaves)
Preheat oven to 350 degrees. In a large pot over medium heat, add Olive Oil and sauté the Chorizo until slightly browned, then add 1/2 of the Onion and Bell Pepper and sauté until tender. Add the Okra and sauté for 2-3 minutes. Add the Tomatoes and cook for about 1 minute, then add the Tomato Paste, Fresh Thyme, and Oregano, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Garlic, White Wine, Seasoning Mix, and the other half of the Onion and Bell Pepper. Stir well and bake uncovered for about 30-40 minutes, or until the Rice is cooked, but still has a little bite.
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