There's a meme going around these days in some blogs about books that influenced the blogger.

I'd say first on my list is the medical book I mentioned in this post. I was in many ways reared by that book, and would read it still if my sister didn't have it.

(As an aside, I learned of Indigo's death in May of 2008 long after the fact, from Mostly Cajun's blog. We carried on a good-natured correspondence for years.)

And I'd bet a good many of you were influenced by that book and don't know it.

Vying with first is The American Woman's Cook Book, 1947 edition, when mama needed a cake recipe. Interesting that it came from the Culinary Arts Institute of Chicago.

My parents spent I don't know how many payments to buy us an elementary set of encyclopedia, less than middling, but that included The Bookshelf for Boys and Girls. I spent hours with those books. I particularly liked mythology. My sister has those, too.

And that's where I'll leave it today.

Words are funny.

From the VRBO site Lyman had an inquiry: "How much would it cost to rent this precious condo?"

Lyman told me: "Well, if they're going to be sarcastic about it, why should I respond at all?"

J: "What do you mean?"

L: "Precious condo."

J: "That could mean that she likes it, Lyman. We might not describe it that way (yo mama), but she might."

L: Oh.

Furthermore, speaking of forgetting. For some weeks Lyman and I had been puzzling over a "Cuban Pork" recipe in our computer file.

L: What is this cuban pork recipe?
J: Cuban pork?

So we tried it again, and it's very good. Here it is:

CUBAN STYLE PORK with PAPAYA MANGO SALSA

For mojo:
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin

Papaya mango salsa, recipe follows.

Mojo: In a small bowl stir together all mojo ingredients until salt is
dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 (bull, we go to 125) degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with salsa.
Yield: 4 servings

PAPAYA MANGO SALSA

1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.
Yield: 2 1/2 cups

So go get your mojo working.

We plan to try the mojo with chicken thighs soon.

While we're talking about the kitchen, let's give a hand to houseguests Buzzy and Locks (Don and Adrienne) for bringing a top-notch host/hostess gift. ::CLAP, CLAP, CLAP::

They brought and cooked a barbequed oyster recipe from Jon Bonnell's Fine Texas Cuisine. They came through last weekend and this one. In the interim we bought the cookbook.

The sauce is dominated by the mild dried Anaheim chili pepper.

UPDATE: Ahem, Lyman says it needs more kick, but not flavor. I vote for a touch of sambal.

Better yet, let's go ask Chef Bonnell.

UPDATE: He recommends adding a chili pequin or red Thai chili to the mix.

Do you remember these rugs?

I knew they would be a disaster in the kitchen, and they were, and I've passed them on to my sister.

We replaced them with Gel Pro mats which have a plastic surface that can be swept and mopped.

We see one problem, which is if they aren't rotated regularly, the 1/4-inch flat edge curls. It's no taller than the top of the mat, though, and isn't a problem if we don't drag our feet.

That's a recommendation after two years' use.

Our electric company in Alabama has a lot to say about electric tankless water heaters, and none of it is good.

In their magazine last month, and an insert in the bill this month, the electric company offers to buy and install a conventional water heater in place of an electric tankless at its expense. Or you can change it out yourself and receive a rebate of $1000, or you can keep it and pay a special higher rate after Dec 31, 2011.

This so-called energy efficient alternative ain't all that it's cracked up to be.

The reasons:

+ When the tankless fires up, it can draw as much as 36,000 watts of power, about eight times more than a conventional heater, which comes in around 4,500.

+ Many times a home's wiring and the utility company's equipment can't handle the load, causing flickering and dimming lights

+ Sometimes the company has to upgrade transformers and household meters.

+ Since this electric company is a co-op, that increased electric demand can lead to increases in power costs across the board.

None of that applies to gas tankless heaters. They prolly have their own problems.

But that's what Baldwin EMC has to say to you, Bubba.

I went to class this morning. It was the right pace and style for me. The poses were challenging enough, but I left feeling not the least bit beaten up.

PD was in the class. She settled her mat in front of mine in one of Cheryl's workshops last year. She has the prettiest pink feet.

This is about enough out of the whippersnappers.

The teachers I've visited with the past year have you do "tree" about half-way through a session, when I'm all stretched out. No, I can't stand there for a minute or two at that time. I could be better earlier. Maybe.

I joined a couple of classes with Cheryl Moss this weekend.

There I saw the women who run this studio. I plan to start with them on Monday, a class a week.

Mother-in-law's birthday is tomorrow. She turns 90.

This is Decadent Fudge Cake. I had to thin my chocolate more to make it flow at all, but I hope it will be okay.

It demands some vanilla ice cream, don't you think?

Lucy had another egg this evening.