[Leica] Armadillo (way off topic)

["\(SonC\) Sonny Carter" <sonc@sonc.com>]

Well, the shot has been saved so many times that it is hard to tell if it is
an armadillo or a possum,  (Brian, it is NEVER referred to as O'possum
except in the encyclopedia.)  I own a print of this shot, but can't find it,
though my recollection is that it is indeed an armadillo.

Of course, like others have pointed out, it doesn't matter what the
particular road-kill is, the paint stripes make the picture, which brings me
to the question, Why did the chicken cross the road?  At this juncture the
answer is easy, to prove to the armadillo that it could be done!

That said, I have a great recipe for Green Armadillo Chili on the Half shell
that I can share with anyone who is interested, but for the moment, here is
a recipe for Armadillo Chili from the great UK (who'd a thunk it?)  Chili
Head site.

http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html

2 1/2 pounds lean Ground armadillo (or Beef chuck)
1 pound lean Ground pork
1 cup finely-chopped onion
4 garlic cloves, finely chopped
1 12-ounce can beer
1 8-ounce can tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons instant beef bouillon
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon ground coriander
1/2 teaspoon Louisiana hot sauce
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat.
Remove meat. Brown remaining meat; pour off fat, reserving 2 tablespoons.
Add onion and garlic; cook and stir until tender. Add meat and remaining
ingredients except flour, cornmeal and warm water. Mix well. Bring to boil;
reduce heat and simmer covered 2 hours. Stir together flour and cornmeal;
add warm water. Mix well. Stir into chili mixture. Cook, covered, 20 minutes
longer.


Regards,

SonC  (Sonny Carter)
http://www.sonc.com

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