Daniell Koepke (via ceedling)
(I’m going to have to save this and keep it as a reminder… always)
Realistically we are most likely the calamity that befell the planet. And since we are humans and we don’t like to admit it when we fuck up no one talks about it….
That’s the number of arrest warrants issued in Ferguson last year for nonviolent crimes. Compare that to the population of 21,135 people.
"White citizens were stopped less than 13% of the time despite making up 29% of the population"
At some point I’ll stop talking about Ferguson. Today is not that day.
I just want to make it very clear that in small town USA this is a way of life. You are very aware that you are nothing but a way for them to fun their goddamn pay checks. You have never felt that they were there to protect and serve.
A new semester is upon us and so I will hopefully return to you guys with some tasty simple recipes to make life a wee bit more simple.
This is a twist on a recipe that my family would make when I was a kid. I wasn’t the biggest fan then because I wasn’t (and I’m honestly still not) a huge fan of bell peppers. However now that I’m a ‘grown-up’ I can see the appeal of meals like this since they’re quick, simple, and have minimal clean up. So, with the pros in mind I created my own version using garlic smoked sausage and mini sweet peppers (which are my new favorite thing in the world) in place of the bell peppers and the outcome is seriously delicious.
Since I’m the absolute worst at actually measuring (and taking photos of ingredients apparently) when I cook all measurements are approximate and I encourage you to play around with this to make it to your taste. This made enough for 3 people.
- 5 smoked sausage links (I used HEB Garlic Smoked Sausage)
- 1 bag of sweet mini peppers
- 1-1.5 cups of low sodium beef broth
- 2 tablespoons low sodium worcestershire sauce
- 1 tablespoon minced garlic
- 1-2 teaspoons onion powder
- 1/2 teaspoon dried rosemary
- 1/2-1 teaspoon dried thyme
- 1.5 teaspoons dried chives
- A pinch of cayenne pepper
- 1/2 teaspoon cornstarch
- (I served this with white rice but brown rice, mashed potatoes, quinoa, or couscous would be delicious as well.)
- Cut sausage links into half inch pieces.
- In a large nonstick skillet begin to brown sausage.
- While sausage browns slice sweet peppers into 1/4 inch thick strips.
- Let sausage cook until slightly brown on one side.
- Add in 1 cup of the beef broth, garlic, worcestershire sauce, seasonings, and peppers. Stir, cover and let simmer on medium for 15-25 minutes or until peppers are tender.
- While the sausage and peppers cook start to make your rice (or whatever you’ve chosen).
- Once peppers are fairly tender uncover and let the liquid reduce a bit (about 5 minutes). Then add in the additional half cup of broth and whisk in the cornstarch.
- Let simmer for 5-6 more minutes, the broth should thicken a bit.
- At this point taste the broth (or everything if you are so inclined) and add whatever you think it may need.
- Serve over rice.
I made my rice by replacing 1/2 a cup of the water with beef broth and a 1/2 teaspoon of onion powder.
Sometimes I update this doodad.