Fun has long been my primary motivation for publishing this blog and participating in all sorts of social media. And when it really stopped being fun I had to just take a break. I am genuinely more grateful than I can ever express to each and every visitor who has left a comment for me on this site. I really, really value the comments I receive and the real joy for me is all of the conversations I’ve had in the comments on different posts. I admit that sometimes I try very hard to make my posts comment-worthy, ending them with a provocative question to the reader, that often times does get a number of different people to share their reply. And I really have been amazed at the many wonderful discussions that have taken place.
I am re-visiting the use of Empire Avenue missions to draw comments to these posts. I had saved up my daily income for four days to be able to offer a 25K comment mission. Only to have eight people take the eaves and not leave a comment. And then one of them sent me a flame on Facebook. I really don’t like feeling ripped off and getting into flames and acrimony with people I don’t even know. That just is not how I want to spend my time and energy online. I would so much rather talk about cooking mirlitons. In many parts of the world this hard, delicate squash is known as a chayote, but in Louisiana they are called mirlitons. They are a bit of a chore to fix. You start by boiling them (whole and unpeeled) for an hour or two, until they can be easily sliced in half. Let them cool and then remove the seeds at the center of each. Make sure you get out all of the seed which may have a thick outer layer that tries to get left behind. Dice the mirlitons and set aside. Meanwhile, chop two onions, one bell pepper and one bunch scallions or green onions. Also chop up about a cup of diced ham.
Saute the onions in a bit of butter and oil, then add the mirlitons and the ham. Saute on medium heat for 1–2 hours, until the mirliton is very soft. Season with salt and peppper and add a cup or so of panko breadcrumbs. Turn into a casserole dish and bake covered for 90–120 minutes. Uncover and bake an additional fifteen minutes. Allow the casserole to cool a bit before serving. The mirlitons have such a light, delicate flavor it is always a treat to make this. I apologize that I have done nothing whatsoever to incorporate apples or dinosaurs or a woman named Mercedes into this post. I am trying real hard today to keep my focus on having fun with my blog and meeting people and making friends. I resolve not to worry even a tiny little bit about who does or does not comment on this post. And to seriously consider if perhaps my friend was right when she suggested I was maybe taking the whole Empire Avenue thing Way too seriously.