As I’ve probably mentioned before, working for a newspaper is not an 8 to 5 job.
In the Daily Globe newsroom, we all take turns working nights and weekends. News happens whether it’s at 9 a.m. in the morning or 9 at night, and it doesn’t stop just because it’s a Saturday or a Sunday. Somebody has to be on duty or at least on call to cover any such newsworthy events.
(I have to admit that, after 25 years in this occupation and having recently reached a milestone age, I’d rather leave much of that night and weekend reporting to the younger reporters on staff!)
Even when it’s not my night or weekend duty day, it’s not surprising for my phone to ring during my off hours with a query about a story or other newspaper-related function. I’ve even fielded questions about Community Calendar items on weekends, and on one memorable early Saturday, a call from someone complaining that the newspaper had not yet arrived on their doorstep.
When you work for a newspaper, it’s all part of the job.
Even during a trip to the grocery store, I’m never surprised to be stopped by somebody with a comment about a story or an idea for a story. I always appreciate getting such tips.
But what really makes my day is when somebody stops me in a store and says, “Hey, I’ve got a recipe for you.”
Such was the case just last week, when Carol Jeffers stopped me in a local store, first to tell me how much she appreciates the recipes that I print in this forum, and then to share her favorite salsa recipe. She proceeded to write it down right then and there on the back of a cash register slip. Later, she called to make a couple of small adjustments to the ingredient list.
The recipe, she said, came from a neighbor, and is the best salsa she’s ever tasted.
10 roma tomatoes
½ of a large green pepper
½ jalapeno, seeded
Handful of cilantro
3 cloves garlic
Juice of 4 limes
½ teaspoon salt
Dice the tomatoes and tomatillos. Finely chop the peppers, onion, garlic and cilantro. Mix all together. Add the lime juice (add more, Carol said, if the mixture is too dry) and salt, adjusting to taste.
Serve with tortilla chips.
Some recipes come to me in the store aisle — others take a bit of Internet sleuthing. Here’s another recipe that makes use of the bountiful tomato crop, from the files of my former DG co-worker, Sheila Kluever. Sheila, now retired, posted on Facebook about her recent canning spree, which included canning tomatoes, salsa and this spaghetti sauce. When a mutual friend asked for the sauce recipe, I quickly inserted myself in the conversation and asked for permission to reprint it here.
Sheila’s Spaghetti Sauce
1/3 cup olive oil
2 large onions, chopped
2 large garlic cloves, minced
12 large tomatoes
3 beef bouillon cubes
2 bay leaves
2 teaspoons dried basil leaves
2 teaspoons salt
1 teaspoon oregano
One 12-ounce can tomato paste
One 18-ounce can tomato sauce.
Fry the onions and garlic in the olive oil.
Peel the tomatoes and put in a large stock pot. Stir in the fried ingredients. Blend in blender or food processor until smooth.
Return to kettle and add bouillon cubes, bay leaves, basil, salt, oregano, tomato paste and tomato sauce. Simmer 1 hour, until mixture thickens.
Process in hot jars.
Notes Sheila: “I use my oven to process (only if I don’t need it for 24 hours). Preheat at 250 degrees, put full jars in oven and bake for 45 minutes at 250,turn off oven and don’t open oven for 24 hours. Works great.”