Green Lighted

Joy is the daylight

beacon shining on promise

that happiness right


i would post a rambler through Kansas and still might because I was and am intrigued to have the fun options new! If known thus old of what I should and shouldn’t include.


i made salad trying to ‘boat’ with romaine… and as I’m out of my heaven, blue cheese dressing, I made a spicy Thai type dressing.


I didn’t love it… the dressing…. the peanuts driwned out and now aromatic ting save bland oil… Ug.  But it sure pleased the guinea pig that got the pictures plate! :). Remember joshy, it’s okay to accept your effort not that Rembrandt notion or bar you’ve somehow in mind!  It was perfectly executed why waste the salad chance and a fun different take on dressings than the typical it’s fairly pretty for dying produce… 🙂


i was on the tour kansas notion because because I missed putting cheese to this which would so clash with peanuts lol and the spicy note would better have been served not with red pepper flake and smoked paprika but a proper pepper jelly or better still, a hot sauce.


anyways kansas is flat and that is that… but take a quick link tour to see notions fact checked.




florida (…blue humor notice…)


in seripus food realities- thinning Pb with a dash of sweet heat I did wonder about jalapeño wine as vinegar now!

I do like their mead too.


With at least four pepper type jellies!!

now im making green chili


i hope it becomes tasty Colorado remembered because 😉 eff kansas if you comparing it to righteousness Colorado 😉

hee hee



there is no picture because I’m constrained not to destroy the food or remember my phone while cooking can actually be be charged… 😉

It was every fail going! 😉 I didn’t purée my peppers so later I had to strain up all the chunks separate most of the meat cubes most not all.  Same with the potato cubes…  then mash the pot bits which gave the texture I remember.  I couldn’t get anything newer than expired April 2017 canned tomatoes so had to get a small can of tomato paste with roasted garlic.  I made the roux of flour and the vegetable oil and on too hot a flame so I got the red I wanted… angry ambered! … green chili. Red performs like darker rouxs barely thickening unlike lighter rouxs …  thus I don’t have gel goop green chili but a rich reddish stain of indigestion!  It’s hot.  I like it.

And I froze some.

its sad lol but joyous to keep limping into the finish line of the monthly choices but 🙂  ismile still each step forward or back 😁🙃🤣

The right ways are to roux first or early in the cooking process. When burning the chilies to the desk in and or Dede’s not just burn whack off the stems and toss in… or at least purée! If so… tomato paste isn’t diced tomatoes but it’s there and that couldn’t be helped the check oops every can expired… or in short – lazy josh gets hotter green chili 😉 and or the hot Latin spirit shows if the cook was angry the chili gets hotter as one misses steps vital to moderating heat ;). Just in case you wanted to know this maybe truth 😉


just like duh chili Colorado or  green chili does come more from New Mexico than Colorado even if the expensiveness of green chili is seen in Colorado.  It’s okay to make fun of the other states because rah rah rah on yours but do so knowing that there is merit and joy all over? Eh?  So you’re just being olde world backwards socially not actually ignorantly mean

By Starman Jones

Everything and Nothing interests me. I cook read, write and even have to clean. I SHOULD NOTE: I'm 40 something.

2 replies on “Green Lighted”

Great haiku! I like it when you haiku!
Your salad boat looks yummy!
Green chili! I should try making that. Recently I made kale, spinach, onion, black bean enchiladas with green chili sauce and jack cheese.
HUGS!!! 🙂

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