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Eating for the End of the World

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This shows Jan 29 2012 in Mayan calendar notation. It was produced by this nifty Mayan calendar date generator: http://www.pauahtun.org/cgi-bin/gregmaya.py

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I see it’s time to obtain my Mayan calendar refill.  Everyone seems to be preparing for the end of the world, so I searched for a Mayan calendar refill  for the pocket organizer that was going to make me in to a better, more organized and productive person in 1990. A new Mayan calendar, simply starting at December of 2012 instead of ending there, would solve the world-is-ending problem and I could get on to thinking about what to cook.  I did not locate a paper calendar refill but something even better! An enterprising soul has seen this business opportunity, and (incredibly) filed a patent application for a circular wooden version of the ancient Mayan system.  With a purchase of a minimum of 20 wooden calendars, my end-of-the-world problem is solved![i]

Now it’s time to move on to the food. Preparing for the end of the world, any meal might be our last meal, so we should make each one delicious.  Send me your Suggestion for Meals for the End of the World –

your “last meal idea” including a website for a recipe if there is one, and I will post the very best of them in a giant menu of wonderful options. Please  join me in making a time capsule of 2012 eating, (for anyone who still has internet access after the end of the world.)


[i] http://www.mayantimekeeper.com/

*http://www.pauahtun.org/cgi-bin/gregmaya.py

Note: Eating for the End of the World is a play on words using a song by Elvis Costello lyric “Waiting for the End of the World.”

Spicy Sticky Cherry Blueberry Sauce for Ribs

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This nicely balanced 100% gluten free spicy, sweet and sour sauce from gfzing.com will go perfectly with barbecued ribs.

The ingredients are ideal for late June and early July:

First, in a non-stick pan, caramelize

  • 1/4 cup sugar
  • 1 teaspoon vegetable oil
  • 1/3 teaspoon salt

To caramelize, cook the mixture over low heat, stirring all the while, until the sugar clumps together in little lumps and then gradually melts in to a brown pool.

Add:

  • 1 clove garlic, peeled and minced
  • 1 dried cayenne pepper, chopped (about 1/2 teaspoon red pepper flakes)

Cook for just a few seconds, then

Carefully deglaze the pan with

  • 6 TB high-quality red wine vinegar (homemade is best)

There may be some spattering when you add the vinegar, so step back a bit and use a long-handled spoon to stir!

Stir constantly and when the sugar mass is nearly dissolved, add

  • 1 cup halved, pitted fresh bing cherries
  • 1/2 cup whole fresh blueberries

Cherry Blueberry Sauce plus fruit gfzing dot com

Raise the heat to medium and cook to thicken a bit, about 4 minutes.

Last, refresh the sauce with

  • 2 cloves of garlic, peeled and minced

Stir briefly and set aside.

Serve with barbecued ribs, duck or chicken.  In the winter, serve a similar sauce, using other fruits in season, for a roast dinner.