#Chile Verde Plate

[rabbitcruiser]

National Chili Day

“Wish I had time for just one more bowl of chili.” –Kit Carson (allegedly the words spoken on his deathbed)

Some like it hot, some like it mild, some like it on top of a baked potato and some prefer it with or without beans – but however it is most appreciated, National Chili Day is the perfect excuse for millions of spicy food fans all around the world to chow down on a bowl of this delicious fiery favorite.

History of National Chili Day

Though many people believe chili originated purely in Mexico, modern thinking suggests that it was probably truly created in Texas and is a blend of Native American, Spanish, and Mexican cuisines. This claim is supported by the fact that the first-ever written reference to chili occurred in the city of San Antonio, Texas in 1828. This is just one of the many delicious varieties of food that fall into the category of Tex-Mex.

However, one legend dates chili back a little further, stating that some immigrants who came from the Canary Islands brought the recipe with them to San Antonio when they settled there in the 1700s. This was before the name “chili” came to be and it was simply referred to as “Spanish stew”.

Eventually, by the 1880s, a popular way to eat the dish in San Antonio was by picking up a “bowl o’ red” at a chili stand in an open-air stall, usually run by a “chili queen”. The popularity of chili began to spread throughout the US, and it was given a huge boost when it was featured at the 1893 World’s Fair which took place in Chicago, Illinois.

The dish that is now known as simply “chili” has, in the past, often been referred to as “chili con carne”, which just means chili with meat. Of course, today, many people make it without meat, and it can easily even be made into a vegan dish with no animal products of any kind.

Some people do tend to spell it differently, depending on where they are from. Most Americans will include only one “l” in the word, while some British folks and people from other parts of the world may add an additional letter to spell it “chilli”. But no matter how it is spelled, this is certainly a tasty dish that is worthy of celebration!

National Chili Day Timeline

1828 First written description of Chili

J. C. Clopper writes, after visiting San Antonio, Texas, about “a kind of hash with nearly as many peppers as there are pieces of meat – this is all stewed together.”

1880s Chili stands become popular in San Antonio

Women who are called “Chili Queens” set up trailers or carts to serve spicy bowls of beans and meat (chili con carne) to workers and passersby on the street, where small tables, seats and lanterns were set up. These last until the 1930s when the health department shuts them down.

1896 Chili powder is invented in Texas

German immigrant William Gebhardt creates a way to pulverize dried chiles using a meat grinder, which eventually becomes the product known as Gebhardt’s Eagle Chili Powder. It’s a critical ingredient in Chili.

1960s An American president loves chili

Lydon Johnson, president of the United States from 1963-1969, declares that Texas Chili is the best: “One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.” 

1977 Chili becomes the state dish of Texas

As the continuation of its association with Texas, the state’s legislature names Chili the state dish.

How to Celebrate National Chili Day

Though not an official public holiday, National Chili Day is widely celebrated with many restaurants offering free samples of their own unique recipes. Others mark the day with a huge chili party for family and friends – or simply make sure they have a big bowl of chili for lunch!

Try out these fun ideas for celebrating the day:

Make a Big Pot of Chili

Even people who don’t really do much cooking can make a pot of chili to enjoy with a whole group of friends. It really is one of those meals that allows pretty much everything to be thrown into a pot and simmered while the flavors meld together.

A classic chilli recipe usually consists of a protein (often meat as well as beans), some sauce (usually tomato sauce), some veggies (corn, onion and diced tomatoes are typical) and spices for flavor (chili powder, garlic, cayenne pepper, onion powder and paprika). Toss in some jalapenos or other chili peppers for a little bit of kick. Let the whole thing simmer for a while and enjoy!

Learn Some Fun Facts About Chili

Celebrate the day and impress friends by spouting off interesting tidbits about this delicious dish. Get started with these, and then do a bit of internet research to add in a few more, just for fun:

Lyndon B. Johnson, United States President from 1963-1969, was a huge lover of chili and named his favorite recipe after his ranch in Texas, Pedernales River Chili. Americans were so fond of it that his wife, Lady Bird Johnson, had the recipe printed up on cards and mailed out from the White House.

In 1977, lobbyists worked to convince the state legislature to call chilli the official state food of Texas.

In the late 1890s, it was possible to buy a bowl of chili off of the back of a wagon for a mere 5 cents. This even came with an unlimited number of crackers to go along with it–and usually a glass of water too.

The first chili cook-off is recorded to have taken place in 1952 at the State Fair of Texas located in Dallas. But another story says that the first one took place in 1967 in Terlingua, Texas, where no winner was declared–as it was a tie between a native Texan and a person from New York!

Enjoy a Chili Contest

Chili is a food that people love to gather around–and it’s great for competing too! Whether participating in a chili cookoff that pits top chefs against each other, or a chili-eating contest where the winner consumes the most chili in a short amount of time, this is a dish that can be filled with fun.

Today’s chili cook offs can get pretty serious, where contestants often use ingredients that will help them to create the most intense flavor possible. They also try to be unique, using interesting meats such as sausage, turkey or even venison, as well accessing a variety of chili peppers to create just the right amount of heat.

Get into the competitive spirit by participating, or just enjoy watching and rooting for a favorite person to win. Can’t find a chili contest in the local area? Don’t let that get in the way–go ahead and start one in honor of National Chili Day!

Get Creative with Chili Recipes

Getting involved in this day can be a delightful culinary experience! Take things far beyond the ordinary by including unique and interesting ingredients into that pot of chili. While the classic recipes are certainly amazing, these types of ideas get things moving to a whole other level:

Chorizo Sweet Potato Chili. Give that pot of chili a delightful twist using a paleo friendly recipe that is a quick fix (can be on the table in around 30 minutes!). Chopped vegetables and some spicy chorizo sausage are flavors that meld together deliciously.

Short Rib Black Bean Chili. Beginning with short ribs as the protein base, this chili is slow cooked with the bones to add tons of flavor and depth. Mildly spicy, the black beans round out the taste into something delightfully delicious.

Spicy Chocolate Chili (Vegan). Sweet potatoes, maple syrup and cocoa powder work together in this recipe in a surprising way. Filled with beans and veggies, then topped with cilantro, lime and pumpkin seeds, this unique recipe will keep the whole family coming back for more!

Kale and Barley Chili. Keep things super healthy with this chili that is filled with healthy greens. Add some white beans in for extra protein and bulk!

National Chili Day FAQs

When is National Chili Day?

National Chili Day is observed on the fourth Thursday of February, which is the perfect time of year to enjoy a spicy bowl of deliciousness.

Where was Chili invented?

Most likely, the origins of the dish known today as chili came from the southwestern parts of the United States, particularly Texas. Some stories say that the idea was brought from the Canary Islands in the 1700s.

Is Chili a soup?

Because it doesn’t usually use stock or broth, Chili isn’t necessarily considered to be a soup. Actually, it would be considered to be more of a stew because it is thicker, with a more solid base.

Is Chili healthy?

Depending on how it is made, Chili can be a rather healthy meal. It contains nutrients such as protein, fiber, iron, Vitamin C and more. Of course, it’s healthier if it is made with lean meat and less fat.

How to make Chili?

Most Chili recipes will include the basic ingredients of ground beef, beans, onions, tomato sauce, spices and tomatoes. The ingredients are cooked together for some time to allow the flavors to meld together.

Source

[yyuangss-main]

❝EUROPEAN NONSENSE — SPIDERVERSE HCS

summary ; hobie with a hispanic girlfriend who loves to cook and makes her food spicy or very seasoned when he doesn’t use seasoning as much.

pairing ; hobie brown x hispanic fem!reader (no specific race stated)

note ; i sometimes forget hobie is british but writing this concept was so much fun to do lmao 😭 thank you anon for this request <3 i just hope our boy really doesn’t just season his stuff with salt only because of that.

• — hobie brown !

had a cough attack. this was deadass him the first time he tried your cooking.

now, the only reason you made food for him was because you caught what he was eating the day before. it was the most driest, whitest, piece of chicken you’d ever seen. it was so bad, you could hear pavitr crying his heart out all the way from a different dimension about “european nonsense”.

you remember just staring at the chicken on the plate. no seasoning, only salt. the worst part is, he had just drained it from the pot and you could see the steam coming off it. sits down with his knife and fork. you were just staring in disbelief and you asked him while pointing at his so called dinner, “hobie what is this?”

he looks at you and said, “what? have you never seen chicken before?” you don’t know what that thing was but it definitely was not chicken.

tells you that it’s good and you should try it. GOOD? you nearly lost your mind right then and there when he stabbed it with his fork and just bit into it. you’re convinced he’s a psychopath because even you wouldn’t stoop this low.

no way we’re you gonna have your boyfriend eat this for breakfast, lunch, and dinner 🙅🏻‍♂️ not when you know you can cook up the best meal he’d ever have in his entire life. you let him eat that dry chicken though because he needed to suffer for saying it was good.

you had told him to come over for dinner and he’s like “finally i’m gonna get to try your cooking” since you always told him how much you love cooking. actually, hobie starts coughing the minute you open the door for him to come in. hobie had taken a deep breath and was gonna say how nice it smelled before el chile hit him unexpectedly.

never smelled this amount of spice before. you had to open the windows to air the apartment out. you’re use to the smell so it’s not like it bothers you. he’s waiting out in the living room, still coughing and now you know he’s probably doing it on purpose.

you wait until the smell has calm down before you tell him the food is ready. pretends he died from hunger because you took too long. you’re surprised he didn’t choke on the dry chicken.

you decided to make him some empanadas de carne molida y de pollo which, unknown to him, was drenched in salsa roja and seasoned to your liking. you’d had the toppings prepared too. red onions, cilantro, lime, tomatoes, and several other things so he could taste it.

“by the way, i made sure not to make it spicy.” you told him that as you both sat down and he trusted you. which he wished he didn’t. you had two empanadas on his plate, one of each and pointed out which one was which and he went to try the chicken one.

first bite he was fine until the spice kicked in and he just looked at you and started having another cough attack like, “🤨 you’re sure this isn’t spicy?” you had to get him some water and he had to wait a little bit before eating again.

you told him to try it with the salsa you’d made. you did a red one and a green one. and according to you, the green one was the one that wasn’t spicy. naturally, he went for la salsa verde only to be met with a burning sensation far worse from the empanadas.

you had to apologize so many times to him but he told you that it was fine especially since you’re just used to the taste and smell. and it’s not like you did it on purpose. “🤨 or did you?”

after his experience, he doesn’t trust you when you say it’s “not even that spicy”.

but trust me, once he’s hooked, he’s hooked. never sees any kind of food the same. and it’s so hard to make him stop coming over whenever it’s dinnertime.

hobie just knows and he’s crawling through your window in his spider suit asking what you made for the two of you to eat. even has tomatillos and chiles verdes in a small plastic bag so you can make a salsa. meanwhile you’re just standing in the kitchen, knowing you only made enough for yourself.

you ended up having to teach him how to season his food. he prefers yours ten times more though so yes, he still shows up for dinner.

[theunstablejester]

Okay, since I owe this one, let us begin. Today I will teach you my recipe for chilaquiles, specifically chilaquiles verdes norteños.

Ingredients:

Six medium sized green tomatoes.

One onion

Two garlic cloves.

One bunch of cilantro.

One chile poblano.

One chile serrano.

Two chicken breasts.

One kilogram of tortillas.

Any cooking oil of your preference.

Salt, pepper, cummin, garlic powder and onion powder, bay leaves.

First you have to put on a pot water, let it boil with some salt, pepper and cummin, then you will first add the onion, cut in half or in fourths just make sure that it is not hard to get later, then the chile poblano which you have to take out the seeds first. When the water is properly boiling you put the chicken breasts in it and when the chicken is cooked on the outside please add the green tomatoes, if you put too many spices on the broth it will accumulate like dirt so please take it out.

Constantly check the the tomatoes cuz some might get ready first and will explode, so be mindful of that. Some might need some stirring to properly cook. When you see the green tomatoes start to turn brown put the chile serrano following the same procedure you took with the chile poblano and put the garlic cloves in the water.

Meanwhile our ingredients get ready in the water let us start with the tortillas, personally I like to cut then tortillas in squares but if you want to be more efficient you can just cut then with your own hands on any shape you please. Anyway, on this part you are going to fry the tortillas so in a pan add a considerable amount of oil and start frying the tortillas, try to not put too much or it will be too hard to stir. This is at your preference, if you want them crunchy and crispy do it that way and if you want it soft leave them little time. Please add just a little bit of salt to it.

Now, our ingredients are probably ready so you are going to have to liquefy the green tomatoes, try not adding all the ingredients at once since it can be a mess and not everything will be done properly and remember to add the cilantro at the very end. Take your time and your salsa will be ready in no time. When you finish that up you take a new pot and put just a smidge of oil in which you will add cummin and pepper, then on that pot you will cook the salsa that you made add a bay leaf and let boil. If you are using a blender you can use some of the broth to take out the salsa from it.

The chicken can be done whenever you like, you can cut it on cubes, strips but I personally shred the chicken breasts.

Now that you have everything ready you just have to plate it. Put some sauce, put the fried tortillas bits, add some chicken and top it all with salsa. You can add some onion, sour cream and even cheese to it.

This will be a family portion, hell it can even be a multiple days serving. If you are having trouble with it... literally just mixed everything up, put the tortilla and chicken with the salsa and let it be on the pot, easy to store I guess.

[amaryllis-astra]

How to make breakfast scramble

I wrote this in my notes app, but it might help someone out there.

Ingredients: 

•1 Egg (2 or 3 if ur rly hungry) 

—Salsa (any, but ideally chile verde, pico de gallo, or cantina-style. The recipe *technically* works without it, but eggs taste SO BORING without spice, and I don’t like hot sauce)

—Leftover chicken, ripped-up bread, tortilla slices, or some combo

—optional add-ins such as:

•onion

•bacon or sausage or whatever meat you have stocked,

•fresh veggies like onions or tomatoes or something (yes adding more tomatoes would be repetitive with some salsas. But it’s ur breakfast, I won’t judge)

•Avocado (If you have this, I’d recommend adding it to the finished plate *after* cooking the other stuff.)

Instructions:

•Get your pan

•Throw a tiny lil bit of water in it so u know when it’s hot bc water evaporates

•Turn the stove on

•Prep your ingredients 

•Grease the pan with butter if olive oil or something, idc

•if u have bread or tortillas stick em in and toss until a lil crispy

•Put in the eggs (and add-ins, if applicable)

•mix until they look pretty cooked. (Medium-ish heat is good usually, make sure the eggs are in small enough pieces that they cook through easily)

•Add the salsa and keep tossin’

•Shove that bad boy on a plate or in a bowl

•Get ur water and ur fork/spoon

•Eat 

•Clean up. (Or don't. THe world is your oyster)

Sometimes this turns out like bread pudding. Sometimes it's literally just chilaquiles. Sometimes it's the same as ripping your toast, making scrambled eggs,

[ocfoodjunkie]

Chile Verde Plate @Castillo's Mexican Restaurant - Fresno, CA

[dankusner]

An Underground Joint in Dallas Goes Legit, and Its Barbecue Has Never Been Better

Sosa’s Barbecue trailer dodged city officials in Dallas for years, but there's nothing criminal about its superb brisket and flavorful burgers.

A plate from Sosa's Barbecue in Dallas.

Photograph by Daniel Vaughn

A pair of code compliance officers from the City of Dallas approached Jamie Sosa on a Sunday afternoon in February.

A line of customers looked on as the officers told him to shut down his barbecue trailer for the day.

He was operating without a permit, and received a $250 ticket.

Sosa took the ticket and kept serving.

“I have hundreds of dollars’ worth of barbecue in my smoker, and I have a crowd that I need to feed,” he told the officers.

They promised another ticket for every two additional people he served.

He got five more tickets before they left.

“I’m not mad at them,” Sosa said. “They’re just doing their job.”

Such is the life of an underground barbecue slinger.

Sosa has since gone legit, selling barbecue and burgers from the Oak Cliff Korral event center parking lot along West Davis Street.

He said it’s less stressful after spending the last few years looking over his shoulder for city employees.

Enforcement was lax when he started his barbecue business back in late 2020, so Sosa never bothered with permits.

He just parked his trailer-mounted smoker wherever he thought customers would find him.

A year into it, he got his first ticket from code compliance.

The next time, they sent the police to shut him down and shoo off his customers. He donated all the barbecue that remained to a group for the homeless. It was a tough lesson, but he couldn’t yet afford to get his permits, so he snuck around more carefully.

“We didn’t have a set location because we were running from the city,” Sosa said.

He always parked Sosa’s Barbecue within a five mile radius of his native Oak Cliff neighborhood, and shared his location on Instagram hours before opening.

“They followed me on Instagram,” he said of code compliance, so he’d give out the address only through private messages. “There was too much heat,” Sosa said, so for several months last fall he decamped to Denver, where his mother lives.

“We were making more money over there than here,” Sosa said of Denver.

He credits the lack of competition and code enforcement.

His younger brother, Joshua, was helping him and suggested they stay in Colorado for good.

“We started something in Dallas and we need to finish it,” Sosa responded. “Our customers are waiting for us.”

He came back to Texas during the holiday season.

Sosa’s now in his fourth year, and his barbecue is only getting better.

Back in early February, I found Sosa in a Ross Dress for Less parking lot in West Dallas.

His business was limited to Saturdays and Sundays back then, but had gotten so popular that another mobile barbecue operation set up closer to the entrance of the sprawling parking lot, maybe hoping to funnel away business.

Sosa had a griddle fired up next to the cutting block for his signature brisket quesadillas.

They’re made on giant flour tortillas with ground ancho chiles mixed into the dough.

The quesadillas are absolutely stuffed with chopped brisket, shredded cheese, salsa verde, diced raw onion, and cilantro.

All the barbecue was impressive, but what he’s serving just a few months later is a big step up.

After moving to the more permanent spot at the Oak Cliff Korral, the hours for Sosa’s have expanded significantly to six days a week.

Sosa switches over to serving burgers after 6 p.m. on weekdays. The Sosa’s Special Burger is a double meat, double cheese patty melt with crisp bacon on Texas toast.

Grilled onions provide some sweetness, and the fresh grilled jalapeños give a little crunch and heat.

It comes with a side of tater tots and a drink for $18.

Loaded fries topped with cheese and chopped brisket are also available.

I stopped by for lunch on a recent Tuesday to find no line, and some spectacular barbecue.

Thick-cut slices of fatty brisket had the perfect doneness: The fat was soft, but not melted, and barely held together the tender beef.

Black bark from the oak smoke surrounded each well-seasoned slice.

The pork ribs were satisfyingly simple.

There’s no sauce or glaze and minimal black pepper, so the flavors of salted pork and smoke shine through.

The meat was easy to tear from the bone, but didn’t fall off.

The smoked turkey was juicy, though the bark was a bit chewy.

For a three-meat plate with two sides ($26), I’d include the plump jalapeño cheese links from Kiolbassa sausage.

Sweet and savory brisket beans and a creamy mac ’n’ cheese studded with chopped bacon and jalapeños were the only sides, and both were flavorful.

I loved the lime agua fresca Sosa makes (flavors rotate daily) in glass jars that sit in the ice chest among the canned drinks and bottled water.

Sosa’s skills have developed over four years of building his business, but I wondered where he got his passion for barbecue.

He said he learned to love it when working at the now-closed Post Oak Smokehouse in Irving.

He left the restaurant and Dallas to go earn bigger paychecks in the California oil fields.

Sosa bought his first smoker in 2016.

In 2020, a friend convinced him to stick with barbecue and work for himself.

Sosa put down a big deposit on the Bewley smoker he now cooks on.

“When you spend that type of money. . .” he said, indicating that the smoker investment meant the end of the old fields.

By the time the smoker and its trailer were complete, he had to borrow money from a friend to buy a truck to pull it all.

Then he just had to sell as much barbecue as possible.

“Being broke, that pushes you a lot,” he said.

“I always have the mentality waking up, ‘Hey we’re gonna sell out,’ ” Sosa told me.

He needs that positivity to keep him going, because he doesn’t get it from his family.

“The dumbest thing you ever did was the barbecue,” is the refrain from his grandparents, according to Sosa.

They can’t understand why he left what they saw as a good job in the oil fields.

He was living with them when he started Sosa’s Barbecue, but has since found his own place.

Sosa said the move to a legitimate setup has brought him peace, but hasn’t changed some minds.

“I thought my family was going to be proud of me,” he said.

Regardless, Sosa is closer to his goal.

“We’re not there to the brick-and-mortar yet, but this is a good stepping stone,” he said.

Sosa does have the longtime support of Marlene Gonzalez, an employee who has helped him serve through the lean, nomadic years.

His girlfriend, Jennifer Rangel, provides moral support, and runs the register and cleans restrooms when required.

Sosa has added more staff recently, like Jorge Ramos, who has now taken on some cooking and slicing duties.

“He reminds me of myself when I was starting to cook,” Sosa said.

The new employees give Sosa a sense of responsibility he didn’t have when he first opened.

Back then, he was happy making customers happy, often giving away many generous samples.

His accountant asked, “Are you running a charity or are you running a business?”

Now he’s making money,

but Sosa said his biggest blessing is his faithful customers.

His mission now is simple, he said: “I want to be of service.”

Sosa’s Barbecue 3900 W. Davis, Dallas Phone: 469-428-5667 Hours: Tuesday 6–midnight; Wednesday–Thursday 11–3 and 6–10; Friday 11–3 and 6–11; Saturday–Sunday noon–8 Pitmaster: Jamie Sosa Method: Oak in an offset smoker Year opened: 2020

[quepasacafe]

🙋🏼‍♀️ Has #QuePasaCafe been on your mind? 🤤 Get it off your mind and on your plate! 🎉🍸🌮 We’re open and getting busy fast! 🏃🏃‍♀️🏃‍♂️

Tostada Suprema 🥑 A crispy, bowl-shaped flour shell layered with beans and either barbacoa beef, chicken, or chile verde, lettuce, fire-roasted corn, guacamole, sour cream, tomatoes, cheese, and salsa.

Grilled Kabob Salad🥗 Tossed fresh greens in cilantro-serrano honey vinaigrette topped with roasted corn, fresh avocado, tomatoes, pickled onions, and queso fresco with your choice of Shrimp, Angus Steak or Chicken.

Ancho Rub Ahi Tuna Salad. 🥗 It’s made with crispy romaine hearts, lettuce, cabbage, and greens tossed in a roasted sesame seed-cilantro dressing with queso fresco, tomatoes, avocado, roasted corn relish, almonds, and drizzled with salsa negra-lime dressing.

[formeryelpers]

Tacos Delta, 3806 W Sunset Blvd, Los Angeles (Silver Lake), CA 90026

Tacos Delta has been serving tacos in Silver Lake since 1981, long before Silver Lake was hipster central. They claim to have the best chilaquiles in town. As tempting as the claim was, I also heard they had great fish tacos. The menu includes breakfast plates (egg dishes, chilaquiles), breakfast burritos, quesadillas, combination plates, specials, tortas, tostadas, sopes, ceviche, burritos, soups, nachos, burgers, and drinks. A taco is $2.60 (carne asada, carnitas, al pastor, pollo) and $2.75 for birria, lengua, and chile verde.

1 fish taco & 1 shrimp taco with rice & beans ($13.85): The fish tacos are Baja style: fried battered fish with finely shredded lettuce, diced tomato, diced onions, and a mildly spicy & creamy chipotle sauce. The tacos come on two lightly crisped up corn tortillas. The fish and shrimp tacos had the same toppings and sauce. The veggies were fresh, the lettuce crispy, the tortillas warm and the fish crispy on the outside and not greasy. The sauce is slightly sweet. Good tacos though I would’ve loved something pickled and more cilantro. The refried pinto beans topped with cheese were very flavorful and creamy. The Mexican rice was fine. They also provided two squeeze bottles of salsa (red and green). Both were very good, though I favored the spicier red salsa.

Order from the walk-up window. They’ll bring your food to you if you opt to dine in (sit in the outdoor patio area). The patio is covered and has plants and artwork – it’s a nice space.

They have their own parking lot. The sign says parking is limited to 30 minutes.

4 out of 5 stars

By Lolia S.

[allwaysfull]

AThe Best of Gourmet 2006: The World At Your Table

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Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

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Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

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Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

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Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

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Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

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Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port 

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole 

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow:  Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

[borismann]

A week of delicious food at Bodega Ridge

I just got back from a company retreat1 at Bodega Ridge, a large group event space on Galiano Island.

It’s owned & operated by Jesse Keefer, you can read more on the about page.

Rachael and I had stayed there once before, almost exactly 11 years ago. @walkah checked in on Swarm and found my recommendation from 2012. 2

Apparently tent caterpillar infestations repeat in roughly 7-12 year cycles (and it’s something I remembered from our 2012 visit), and that’s the first thing that greeted us: caterpillars crawling everywhere and webs in the trees.

It was a great company retreat but this is going to be a post about the food.

I already put in entries for Lola the restaurant at Bodega Ridge, and Chef Elmark Andres, into the FoodWiki. I’m hopefully going to get a full menu list to keep and annotate in the wiki.

We serve locally caught local seafood and local produce from the island, much of which is from the Bodega Ridge Farm. The menu is written in a blend of Tagalog and English. Family style/sharing plates with bright surprising flavours and a focus on fire-forged ingredients.

Lola Restaurant on the Bodega Ridge Website

We had lunch and dinner served family style for ~20 people, including accommodating food preferences and sensitivities. Meals were served either at the big long table indoors at the lodge, or out back under the tent pavilion.

The food was incredible and plentiful. Lots of Southeast Asian influenced flavours, and lots of fresh local ingredients. I’m including a few photos, but half the time I had half a plate to take a picture of.

Dinner on Sunday was our first meal. Braised carrots with sumac, a Panzanella Salad with great fresh tomatoes, and chicken legs with a garlic-y verde sauce. I was impressed right way, I thought they’d made a special welcome dinner.

The only photo that I remembered to take was this yuzu pudding with pistachios. Toasted coconut substitute for those with nut allergies.

At lunch the next day, I found out that that quality of meal was just “regular” for Bodega Ridge. House made Baba ganoush and hummus with fresh baked bread seemed great for lunch. And then the food kept coming! A tomato salad

Monday dinner was outside in the tent pavilion.

Grilled Asparagus with Puttanesca Sauce

Potato Pave with Chive Cream Sauce

Grilled Flank Steak

And for dessert, two Basque Cheesecakes with sour cherries.

Tuesday lunch I knew I was in trouble. High end restaurant quality meals twice a day??? But I didn’t regret it, everything was so good.

A cold ramen noodle salad with Thai basil, crunchy rice, pomello, and an amazingly tangy sauce that made everyone come back for more. Yes, this is a terrible

Local prawns in a black pepper sauce. Not everyone has the patience to peel and eat prawns, so Ryan and I made sure they were taken care of.

Local ling code with salmon roe and a nam prik-style sauce.

Cucumbers with gochujang sauce and roasted sesame seeds.

Flan with passionfruit sauce.

Smoked pork collar with nam price sauce and mint.

The bar is well stocked with a small selection of wine and beer. Hoyne Hazy IPA and Hoyne Pilsner. Phillips Blue Buck Ale and Tilt Lager. A yummy white wine, the 2021 version of this Daydreamer Pinot Gris from BC’s Okanagan Valley. A French red, Ardeche Syrah - Saint Desirat.

The last night saw a few cocktails poured. “Into the Woods” is made with tequila or mezcal (the latter was out unfortunately), a house made grapefruit rosemary syrup, Ancho Reyes Chile Liquer, lemon juice and a few other things. Thanks Skyler!

As I said above, I’ll actually aim to get the whole menu list and add it to the FoodWiki. The food and entire experience of having a retreat at Bodeda Ridge was amazing. Thanks Jesse, Chef Elmark, and the entire crew for hosting us!

my company Fission has a fully distributed remote team, so we do semi-annual retreats. [return]

There was some sort of cancellation so Bodega said “if you blog about your visit you can stay for free”. We took a car2go over on the ferry and rented it through the weekend to get around. [return]

[rabbitcruiser]

Hot Heads Chili Day!                          

For  one red-hot day of the year, celebrate all things chili and chili  peppers! Some people think chili was originally created in Mexico but  it’s more widely accepted that the first batch was cooked up in Texas!  The first ever written occurance of chili was in San Antonio, TX in  1828. Chili is a combination of the different heritages of the first  settlers in the region: Native American, Spanish, and Mexican. In fact,  chili has become so popular in Texas that in 1977 the state legislature  was petition to make it the state dish. So it was declared law “in  recognition of the fact that the only real ‘bowl of red’ is that  prepared by Texans.”

So  today, to celebrate, cook up a big pot of chili for the family. You  could even invite some friends over for a party! It doesn’t matter if  you like it by itself, on a potato, or even as a spaghetti topping (like  they eat it in Cincinnati, OH); just make sure it’s hot!  

Source

[obiternihili]

i wonder if i'd like vegan cheeses more if i knew of ones that emphasized fattiness over fermentation

the best i know of is chao which is good as a hard-ish cheese in a sandwich, like substituting provalone or swiss or something

but like what i like in cheese is plates of melted jack smothered in chile verde

the melting is a texture thing and there are some that are good at melting but it's like... they don't really taste right

jack is kinda like mozzarella but isn't nearly as sweet. so the fattiness kinda dominates. and because it's relatively young (not as young as mozzarella though) it's not as fermenty flavored. maybe more than sweet mozzarella though

idk

[hakesbros]

Las Cruces, Nm Homes For Sale & Actual Estate Mls Listings In Las Cruces, Nm

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[polhnitro]

Smoke ring menu

“What I do with a whole brisket is wrap it in parchment paper and warm it up slowly in the oven, or even on a smoker if it’s a barbeque restaurant,” he says. Jones says heating in conventional ovens is just as easy. Sometimes it takes 16 hours to get it right.”ĭelivered to restaurants vacuum-sealed, the product can be slowly reheated in a water bath, Combi or CVap oven. “We’ve been making this product and perfecting our craft for 20 years, so our seasoned pit masters know when the brisket may need to stay on the pit and smoke a little longer. “A good catch phrase we use is, ‘Hardwood-smoked meat without the hard work,’” Jones says. Ready to heat and serve, this brisket helps operators minimize waste and increase yields. Fully cooked brisket smoked for hours over real Texas hardwoods arrives at the restaurant whole, sliced or chopped. Jones says all these problems are solvable with one item: AUSTIN BLUES® Beef Brisket. Smoked by pit masters, ready to heat and eat What’s interesting to me is that it seems to be popping up in so many recognizable meals we ate growing up.” “Brisket is showing up in every daypart-breakfast, lunch or dinner-as a topper, on totchos and in tacos. “Brisket is bigger than just a center-of-the-plate item,” Jones says as he recalls eating brisket on a biscuit with salsa verde for breakfast. The 14-unit Dallas-based Mi Cocina chain offers chopped brisket as add-ons to fajitas, chile con queso or queso blanco appetizers. That still hasn’t stopped chains such as Arby’s from rolling out successful smoked brisket sandwich LTOs, or Applebee’s adding brisket nachos garnished with salsa verde. “There are costs associated with every part of it.” “It’s also not reasonable to hire someone to manage just the barbeque program in an ordinary restaurant,” he continues. As recently as last September, Chipotle Mexican Grill rolled out a smoked brisket LTO that was pulled from the menu by November partly due to shortages. “With all the supply chain issues, it’s increasingly hard to find just the raw brisket,” Jones says. Those aren’t the only demands faced by restaurant operators who want to add brisket to their lineups, says Nick Jones, business development chef for Hormel Foodservice. Hitting that mark consistently takes practice and skill. Perhaps most challenging, smoking brisket takes 12 hours or more to reach that magic, melt-in-your-mouth-tenderness temperature of 203 ° F. It also requires a smoker, which consumes a good bit of space and an experienced cook to operate it. If purchased whole, this large cut of beef requires careful and costly trimming. Yet for all its soaring popularity, brisket comes with challenges. But its great smoky flavor is inspiring chefs to cube it for soups and side dishes, chop it for nachos and tacos and shred it for breakfast hashes. Simply sliced and plated or parked between slices of white bread, brisket is easy to menu. Now, on the heels of America’s passion for DIY barbeque, beef brisket is pursuing a cross-country migration onto restaurant menus. For at least a century, this barbeque staple was mostly a regional offering in Texas and neighboring states.

[ocfoodjunkie]

Mix plate of Chile Verde and Carne Asada and Cucumber Aqua Fresca @Carnitas La Piedad - Fresno, CA

[ltwilliammowett]

HMS Beagle-  Part 2

Part 1 dealt with her first expedition, part 2 with her second and her final fate.

The Beagle was then taken to Montevideo where Lieutenant Robert FitzRoy (1805 - 1865) took command and sailed her back to England. She was in such a bad condition that she was supposed to be returned to the reserve. However, there was another ship in such a condition and the Beagle was still needed. However, she had to be refitted again.

Plan of HMS Beagle 1832 (x)

This time her maindeck was raised by 20cm, her hull got new planks and her copper plates were completely renewed, as well as her lightning conductors. FitzRoy remained as her captain and was to pick up where the first expedition had left off and then make a circumnavigation. The aim was to make a complete survey of one latitude. In order to get these measurements as perfect as possible, FitzRoy asked that the iron guns be replaced by brass, as this would interfere less with the compass, but he was refused, so he bought them with his own money, in addition to which he bought 22 chronometers, some of which the Admiralty then took over financially.

The ship’s chronometer from the HMS Beagle. In 1831 it was issued to the ship that took Charles Darwin around the world (x)

Since FitzRoy was very scientifically minded and had a keen interest in the subject, he saw the greater potential in it and asked for a natural scientist to accompany the expedition to learn more about the flora and fauna of the areas to be explored. The 22-year-old Charles Darwin (1809-82) was suggested.

"The Voyage of the Beagle has by far been the most important event in my life.”

The Beagle tried to set sail twice in 1831, but had to turn back due to heavy storms until it finally set sail on 27 December 1831. Darwin was enthusiastic, though very seasick, and made many discoveries along the way. On the Cape Verde Islands he found a colourful cuttlefish and shells lying above the sea level. They reached Brazil in February and Darwin always returned from his expeditions with large quantities of plants, animals and insects, while the crew of the Beagle went about their survey work.

Sample case with mollusk shells collected by Darwin from various locations during his trip. Natural history museum, London. (x)

When the Beagle reached the Falkland Islands in December, Darwin made the discoveries that inspired his species theory, because the fossils he found there were very different from those found on the mainland. To prevent the Beagle from becoming a floating museum, he had to send his discoveries to England on a regular basis and his largest shipment included 200 animal skins, mice, fish, insects, plants and seeds as well as numerous fossils.

HMS Beagle' laid ashore: River Santa Cruz on 13 April 1833, drawn by Conrad Martens (1834) (x)

In May 1832 the Beagle crew surveyed the Strait of Magellan and in June they sailed into the Pacific, from where they worked their way along the coast to Chile in August. There an incident occurred that almost cost Darwin his greatest expedition experience. FitzRoy got into a dispute with the Admiralty, who threatened to remove him and send a new commander. But since they were running out of time and FitzRoy had already come so far, he was allowed on board as captain.

Voyage of the HMS Beagle (x)

In 1835, Darwin set foot on the Galapagos Islands, after the Beagle had spent the previous time making extensive surveys of the coast of Chile and Peru. What Darwin found there on the islands was the base for his theory of evolution, which he did not publish at first. On 12 January 1836, the Beagle reached Port Jackson, Australia, and then explored the south coast, and was supposed to sail back to England on 13 March. However, FitzRoy believed that he had made mismeasurements himself in San Salvador, so they checked and measured again there before returning.

Surveying Voyages, by Captain Robert FitzRoy 1839 (x)

Almost 5 years after her departure on 2 October 1836, she finally reached Falmouth in England. At first Darwin published only his geographical discoveries but kept his theory of evolution to himself. This changed when Alfred Russel Wallace published his own theory based on Darwin's findings. Shocked by this and the early death of his first son, Darwin initially felt unable to publish his work, but did so under the title On the Origins of Species. This brought many against him, even FitzRoy who had even shared a cabin with Darwin for a time and they were very close friends.

The last days of the Beagle

The Beagle set out on a third expedition between 1837 and 1845. She sailed to Australia to make a complete survey of the entire coastline. On her return she was de-rigged and moored in the Essex marshes where she served as a lookout post for the coastguard. Known as WV7, she served there until 1870, then she was sold and broken up. What exactly happened to her is not known, but it is possible that she was just sunk and is still lying in the Essex marshes. Findings by archaeologists may suggest that these remains belong to her.

Possibly the remains of the Beagle (x)

Darwin himself died at his home in Downe on 19 April 1882, aged 73. He was buried on 26 April in Westminster Abbey, at the foot of the monument to Sir Isaac Newton and next to Sir John Herschel.  Robert FitzRoy, who was also interested and active in science, wrote many books, including his weather forecasts. He himself became a vice admiral and was even Governor of New Zealand for a time, although he retired from active naval service in 1850. When he became deaf, was ridiculed for his "weather forecasts" and in 1865 internal and external troubles at the Meteorological Office, financial concerns as well as failing health, the aristocratic man who suffered greatly from depression "fell victim to his own frenzy" and "in a fit of despair" cut his throat with his razor.