Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s—if they are not recorded now their stories will soon be lost to history.
Karl’s Ham and Beans for a Crowd
Filed under Beans, Main Dishes, Pork
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
Karl’s Fried Green Onion and Ham Deviled Eggs
Filed under Breakfast, California Fusion, Side Dishes
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Filed under Side Dishes, Vegetarian
Jan has a potluck today and most of the other people signed up for meat dishes. Jan thought that there should be at least one vegetarian option. I suggested saag paneer, greens with cheese.
Karl’s Saag Paneer II
Filed under California Fusion, Side Dishes, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 