A few weeks or maybe months (heck, I don't know anymore...time just keeps going on...) ago I finally bought some Greek yogurt. I'd been wanting to try it for some time but never did. Well, it seems that maybe I shouldn't have because it's turned me into Pavlov's dog...every time I so much as read "Greek yogurt" I immediately begin to salivate. Seriously, if you have never tried it, go get some! It's the yummiest yogurt ever; so thick, rich and creamy (it's made with cream)...mmm!

But I digress...close on a decade ago I began collecting recipes with some gusto; I have thousands...no, really, I have thousands. A few years ago I finally began to put them in some semblance of order so I can put them into binders and actually use them. Just in the last few weeks I've been working even more intensely so that I can finally get this monumental task finished. Well, during the course of my organizing I came across a recipe that I had totally forgot I even have. While I have since decided that it's not really something I think I'll ever make, I thought maybe one of you might be interested in this recipe...if you ever get the cojones to make it (that statement will gather steam here momentarily...*snigger*), let me know how it turns out! I found the recipe in a book called Chile Death, by Susan Wittig Albert.

Pokey Clendennen's Mountain Oyster Chili
Serves 4

2 lbs calf fries, washed, skinned, and diced
Butter (or margarine, for you people who still think it's better for you)
1 large onion, chopped
4 cloves garlic, minced
1 tbsp ground cumin
2 tbsp chili powder, to taste
1 15-oz can stewed tomatoes
1 tsp salt
Flour for thickening

In an iron skillet, cook the fries in butter (or margarine) for a couple of minutes. Add onion, garlic, and cumin and continue cooking until browned. Stir in chili powder and salt. Add stewed tomatoes, cover, and cook gently, stirring occasionally, for about two hours. If necessary, add water. About ten minutes before you're ready to serve, thicken with a flour and water paste.