Highway Patrolman: The Indian Runner song

Here's two versions of Highway Patrolman, the Springsteen written song that gave Sean Penn the inspiration for the movie The Indian Runner

The first is Springsteen's version, the second is a Johnny Cash version. Thanks to the people in the brucelegs comm that helped me out with these (my copy of Nebraska is vinyl!).

File Name: 05 - Highway Patrolman.mp3
Size: 6MB | Description: Bruce Springsteen Highway Patrolman

http://www.sendspace.com/file/8kuhno

File Name: Highway Patrolman.mp3
Size: 7MB | Description: Johnny Cash Highway Patrolman

http://www.sendspace.com/file/0d9yxt

User pic is new, too. :)

Possession is 9/10s of the law AKA Recipe Monday

the bounty coming over the fence from the neighbor's yard is amazing (and she really did say she'll never eat them all)...

Fried Green Tomatoes

4 large green* tomatoes
2 eggs
1/2 cup milk
1 cup all–purpose flour
1/2 cup cornmeal
1/2 cup Ritz cracker crumbs (or saltines or Italian seasoned breadcrumbs)
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium–size bowl. Place flour in a pie plate. In another shallow dish, mix cornmeal, cracker crumbs and salt and pepper onto a third shallow plate or pie pan. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cracker crumbs mixture to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, making sure you do not crowd them. When the tomatoes are browned, flip and fry them on the other side. Drain slices by standing them on edge in a colander set over paper towels. Servings: 4.

*Note: Select tomatoes that are just hinting at beginning to turn pink. If you select tomatoes that are far from ripening, you may get a tummy ache.

Homemade Tomato Sauce

3 tablespoons olive oil
4 cloves garlic, chopped finely
4 large tomatoes, peeled, seeded and chopped into chunks
1/4 cup chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon black ground pepper

In a large skillet over medium heat, cook oil and garlic for 2 minutes, stirring constantly. Stir in tomatoes chunks and salt. Simmer until thick or about 20 minutes. Remove from heat, stir in basil, pepper and additional salt to taste. Yield: About 2 cups.

Note: This recipe doubles well–just increase the cooking time to 30 minutes. To freeze, pour into 2–cup container(s), freeze for up to 3 months. Thaw in microwave or overnight in the refrigerator.

Fresh Salsa

5 large ripe tomatoes, finely diced
4 green onions, finely chopped
1 fresh jalapeno pepper, seeded and finely diced
1 rib celery, finely diced
4 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon ground black pepper
1 teaspoon salt, or to taste

In a large bowl, combine the tomatoes, onions, jalapeno pepper, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving. Yield: About 4 cups.