San Francisco Joe (2)

This morning I found a recipe for this in Ronald Johnson's The American Table.* It called for an optional grated zucchini, and 2 T of chopped parsley, and freshly ground nutmeg.

I'll stand by my chipotle and poblano pepper version. What I like about cooking is that the combinations are endless. I left onions out of a beef stew I made a few days ago. It was fine.

Omitting an ingredient, adding an ingredient, substituting an ingredient. Any modification makes the dish subtly different.

*The American poet RJ is also author of cookbooks.

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Breakfast for first day of classes was Ethiopian coffee made in a Moka pot, freshly ground and served in a cup made by my mom.


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