Thursday Thirteen

OK, here's the story of how come this post isn't about me: Last night was PlusOne's ceremony to get his Black Belt in Karate. Mom had to rush home, change her clothes and feed me, then go out to watch PlusOne. Then she came home, made dinner, got a little bit of sewing done, then had to leave again to pick up Mr Karate and drive him and his bicycle 18 miles home (because his car is in the shop being fixed.) So she missed two of her favorite TV shows (one is Top Chef) and she didn't get hardly any sewing done. She drove Mr Karate home, and he remembered he forgot his Orange Juice at Auntie's. So Mom drove him to the grocery store so he could get some stuff to eat for breakfast and lunch. Then she drove him back to his place, and then she drove herself home. So instead of some nifty post about me, you get to see something else (sigh) that Mom had ready for another time.


Mom is from New Hampster, and as such, she is a wimp when it comes to hot foods. So instead of using hot chili powder for stuff, she uses Emeril's Southwest Seasoning. She ran out recently, and had to mix up another batch. So this Thursday Thirteen is about making some Emeril's Southwest Seasoning.

Thursday Thirteen: Southwest Seasoning

1. You need a clean jar that will hold a little over 1/2 cup. This is a clean jelly jar.2. Add 2 tablespoons chili powder. Use hot, mild, or whatever you like.
3. Next add 2 teaspoons of ground cumin. Mom gets a lot of her spices in bulk at the local Indian food store down the street.
4. Add 2 tablespoons of paprika. Mom has some smoked paprika called Pimenton de la Vera.
5. Add 1 teaspoon of ground black pepper.
6. Next add 1 tablespoon ground coriander. (Mom puts coriander in her guacamole.)
7. Now add 1 teaspoon cayenne pepper.
8. Add 1 tablespoon garlic powder.
9. Now add 1 teaspoon crushed red pepper. Or more if you really like things hot and spicy.
10. Add 1 tablespoon salt.
11. Last, add 1 tablespoon dried oregano. Mom used some Mexican Oregano from Rancho Gordo.
12. Now mix it all up until it is well blended. It will look like this, on the right. Kinda boring, which is why when Mom gives this mixture as gifts, she leaves it like the "sand art" on the left.
13. And here's a fuzzy picture of the recipe.
Mom uses this stuff in Chili, on Macaroni & Cheese, in Deviled Eggs, in Scrambled Eggs, in rice, in soup, on chicken, or on or in anything that needs a little kick in the patootie.

Naturally I never touch the stuff.