So Long...

It is a fait accompli --- I am now retired. Congress may or may not cut what will be my paltry living, (which I, in fact, had earned and salted away as surely as if it were a savings account, only to have it plundered). My fate as a senior citizen is in their grimy hands. The ladies at work insisted on an afternoon reception on my last day, just as I was in the final throes of getting out that final newspaper. They brought cake, potluck offerings, etc., and quite a few people dropped by as the afternoon progressed. I kept popping back into my office to crank out another paragraph or two.
I know you're not supposed to contribute to a party in your honor, but I had purchased a pile of pork in a moment of weakness and had to justify it, so I made a batch of crockpot posole. It was consumed before I managed to get any of it.

So Long Posole

3 pounds pork boneless sirloin chops, boneless pork country ribs or tenderloin (the latter has less fat but may not be as moist when fully cooked)
Cut the meat into 1" to 2" cubes. Brown in a heavy skillet with 2 T. canola oil in small batches, salting and peppering each batch, then adding each batch to a large crockpot set on high.
Add 1/2 cup chicken broth and a one-pint container of mild fresh salsa with cilantro to the crockpot.
When all the meat is browned and removed, add 1 large chopped onion and 1/2 a chopped sweet red pepper to the skillet to quickly soften and slightly brown.
Once all the vegetables are removed, use the fond with 1/3 cup dry white wine (not too oaky) to deglaze the pan.
Add to the crockpot with:
2 bay leaves
3 cloves garlic, chopped
1 small can Hatch green chiles from Trader Joe's
1 can white hominy, drained and rinsed twice (use a large can if you are feeding a large crowd)
1 tsp. smoked Spanish paprika (I use sweet, but hot is also okay)
1/2 tsp. ground cumin
1/2 tsp. smoked salt (optional, but check salt later if you don't use)
1 tsp. dried oregano (or several sprigs of fresh)
1 tsp. dried thyme (" " " ")
3 T. fresh cilantro, coarsely chopped
2 tsp. chopped chives
Set the crockpot on low. At first, it will seem dry, but liquid will form to make a thick stew. Simmer 3-4 hours on low. Check seasoning.
Serve in shallow bowls with warmed small corn tortillas, additional fresh salsa or red chili flakes, sour cream and/or a grated Mexican cheese blend.

This is actually a New Mexican version of a traditional dish. It isn't that spicy, and is suited for serving to people who can add their own heat if desired. If you want to make it hotter and more authentic, you could char and blister 2-3 large chiles (jalapenos, serranos or fresh Hatch chiles, if available) over an open flame or burner. Skin the peppers --- wear gloves or do not handle -- and deseed, chop, and add to the crockpot in place of the can of Hatch chiles. To stretch the meat further, you could add two ears of fresh corn cut off the cob or an equivalent amount of frozen corn.
A quote from Wikipedia, "According to research by the National Institute of Anthropology and History and the Universidad Nacional Autónoma de México, on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with corn. The meal was shared among the whole community as an act of religious communion. After the conquest, when cannibalism was banned, pork became the staple meat as it 'tasted very similar,' according to a Spanish priest."

Not shy, but retiring...

Of the moment but nevertheless momentous, it was a decision I may live to regret. All it took was a visit to a website and one phone call.
As of August 1, I will be among the ranks of those collecting Social Security. (That's if the Republicans don't turn us oldsters into an endangered species. I could have waited, but "entitlement" is sounding more and more like a dirty word.)
Now that reality is setting in, I realize I will also be pursuing side hustles if I want to do more than simply survive on the pittance I will be receiving.
Last night I cranked out 16 photo cards and ordered supplies to make more, plus postcards. I also signed up for a new weekly farmers/crafters market.
The museum was out of my scenic Columbia Gorge and Lewis & Clark DVDs, so I made a batch, also ordering blank DVDs and jewel cases. I will try to sell DVDs, jewelry and some cards and framed photos at my table at the market, plus a few wall hangings or pillows.
Wait a minute --- this is already running into money...
Mom wanted to take me out to dinner last night to celebrate, as she is excited about not having to sit alone at home all day while I am at work. She knew I was tired, and said we could go somewhere close to home.
I refused to go out. I had planted part of our(tiny) vegetable garden before attending a tense PUD meeting --- on my day off. The meeting was mostly in executive session; two of the three board members are trying to fire the PUD manager. That meeting is precisely why I am so ready for retirement. I have known most of the participants for years, including the 'citizen' contingent waiting in the lobby like Madame Defarge (nearly all the complainers wanting him fired are former PUD employees who worked there before he came on board, and things are much better now). One of the PUD commissioners admitted saying their target is a 'sacrificial lamb,' but off with his head nonetheless. There is nothing worse than old '60s activists with too much time on their hands.
Returning to dinner and last night --- I was tired and down in my right hip and I didn't want go out.
There was a bundle of Washington asparagus waiting in the crisper drawer, so this is what I made: I started some Thai jasmine brown rice in a heavy-bottomed saucepan, and removed five small chicken breast tenders from the freezer and placed them on a plate. They were still frozen, but I sprinkled them with 2 tsp. of sesame oil, a splash of fish sauce and 2 T. of low-sodium Trader Joe's soy sauce, mincing a clove of garlic and shaving about 3/4" of frozen ginger root over them. I cut up eight of the thickest stalks of asparagus, removing the fibrous ends. Half a sweet onion and half a sweet red pepper were cut into strips and added to the pile.
Pouring about an inch of excess rice water --- I had used too much water ---into a deep non-stick skillet, I turned the heat on high.
I left a little water in the bottom of the rice and put the lid back on the rice, turning off the heat in a minute, as it was nearly done.
Then I hacked the still partially frozen chicken tenders into 1-1/2" slices and added them and the marinade ingredients to the pan with the rice water. Then I threw in 1" pieces of the lower part of the asparagus stalks, saving the tops to be added toward the end. In went the red pepper and onion strips, plus the chopped white part of two large scallions, saving the green tops for later. I opened a small can of sliced shiitake mushrooms and drained them, throwing them in with the chicken and vegetables. Next I added 2 T. each of oyster sauce, soy sauce and agave syrup, plus several grinds of black pepper (I saved the red pepper flakes for my portion, but you wouldn't have to). I stirred in the remaining asparagus and scallion tops, plus 1 T. of cornstarch. In a couple more stirs, it was done.
The new trick I learned last night: Other than the sesame oil, no oil was used in the stirfry. Although it was the result of a flub, using the excess rice water with its rich jasmine flavor made an excellent sauce base. I will continue to do that. Although browning things in oil adds umami, there was more than enough flavor to go around with those ingredients.
The leftovers are going to work with me today for lunch. With Memorial Day weekend coming up, I have to put in extra hours due to early deadline.
August can't get here fast enough.