Flaxseed meal bran rolls

Ok I know that "flaxseed meal" and "bran" make this sound like a heavy, tasteless, good-for-you bread. But trust me -- this is a moist, aromatic, chewy, and just completely yummy bread recipe.

1 pkg yeast
1/4 cup warm water
1/8 cup honey
1 1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg
1 grated apple
1 cup flaxseed meal
1 cup bran
3+ cups white all-purpose or bread flour
1 tsp cooking oil

Mix yeast and warm water in a large bowl and let sit until creamy, about 5 minutes. Meanwhile, warm milk, take off heat and add honey, butter, egg, and salt and whisk. When luke warm, add to yeast mixture. Add apple, flaxseed, bran, and flour and mix. Turn out onto a board and knead, adding more white flour sparingly as needed to keep it from sticking. Knead 5-10 minutes. Oil a large bowl and turn dough into it. Cover with a damp towel and place in a warm location. When it's doubled in size, turn oven on to 350 and oil a 9-inch springform pan. Divide dough into 8 equal balls and put in springform pan. Let rise another 30 minutes, then bake in oven 30-40 minutes.

Pastafarian Cocktail

1/2 cup good dark rum
1/4 cup fresh lime juice
1/4 cup clementine juice
2 oz simple syrup
1 cup tonic

stir and serve over ice

Posole Verde a la Wallski

This is dedicated to my cousin Anthony Reynoso, who inspired me to get off my duff and finally make posole. This is probably completely different from his version, but what the heck, it was good. Makes about 4 big bowls full. Reheats well.

1 1/2 pounds pork butt
1 15 oz can of whole hominy, drained
6 large whole cloves of garlic
2 teaspoons ground cumin
6 cups of water
1 cup toasted pepitas
1/2 pound tomatillos (about 1-2 cups)
1 large jalapeno pepper, seeded
salt to taste
tortillas

Possible garnishes to serve with the posole (the more the better):
avocado slices
sliced radishes
minced cilantro
wedges of lime
minced scallions or red onion


Put cumin, water, pork, hominy and garlic in a pot and simmer on low heat for and hour and a half to two hours. Put pepitas, tomatillos, jalapeno, and some of the simmering broth in a blender and blend until smooth. Add to the pork broth. Continue to simmer for 30-60 minutes. Serve with warm tortillas and garnishes.