Thank You, FRANK!

Last week Frank Deis made a gift to me of one lone can of Pimenton (Hot) that he had left from a 3-pack he had purchased a few months back. I opened the can, delighted to have received it, and noticed a familiar scent. I've bought this stuff before (in bulk) as smoky paprika from a small, local spice shop. I immediately put it to use. In the past week I made a meatloaf (cumin and pimenton marriage), a cajun blackened season rub to dust on salmon (this ended up as cajun salmon poboys -- my husband is still smacking his lips), and last night I used it to make arroz con pollo. It was the perfect slightly spicy ending to a week full of soups to beat off the cold weather blues. THANK YOU, FRANK. I'm only sorry I don't have anything of equal value to offer in return, except this lousy thank you note.

Shhhhh! I'm thinking, I'm thinkin' (But, if you come up with anything, let me know.)

It's great stuff on potatoes, but it sounds like you're putting it to pretty good use as it is.

You're very welcome Jo Ann. And now that your memory was jogged, you know where to find more!

Don't forget to put it in your Paella.

As I said, at first I used it a lot but I found the smokiness kind of dominates a dish and I am using it very slowly. What I am using all the time nowadays is the HOT Paprika. I love to put a little of that into a soup, and at first you don't even know that it's there, and then you swallow and your throat kind of glows from the heat. Lovely stuff.

Frank