>  DD> In those circles it's much like Arkansas - everyone is related to each
>  DD> other.
> We used to have a comedian of sorts in Anchorage that had a show at his club. 
> The house band was "Mr. Whitekeys and the Fabulous Spamtones", he was Mr.
> Whitekeys, but there was sort of a revue.  Anyhow one of the jokes ran along
> the lines of there was going to be a new TV show called "CSI Wasilla", but then
> they realized that everybody there had the same DNA.

Let me remind you that your local Chickenman 
("He's everywhere, he's everywhere!") sort of 
played on that stage once, standing in for one 
Connie Swisher, who had been tapped for that 
starring role but turned it down.

Here's a contrasting color recipe for you.

Chili con carne
categories: celebrity, stews, main, Texas, Arkansas
yield: 1 lg batch

3 lb coarse ground chuck
2 md onions, more tt
1 bell pepper
1 clove garlic, more tt
1/2 ts oregano
1/4 ts cumin seed (M says more, ground)
12 oz tomato paste
1 qt water
s, p
2 Tb chili powder, more tt
1 qt canned pinto beans (M says omit)

This controversial dish is not really Mexican in 
origin but probably was invented in Texas where 
chuck wagon cooks fed it to hungry cowboys on the 
range. There is as much disagreement over the 
making of a bowl of red as there is over the 
tactics of a Civil War battle. There is even a 
famed Chili Appreciation Society International 
whose members have invented one, two and three 
alarm chili, depending upon the degree of hotness. 
Some chili buffs say angrily that chili should be 
pure, that is, cooked without beans. Others 
disagree on including cumin seed, beef suet, 
tomatoes, garlic and onions. 

Get 3 lb of chuck, coarse ground. Brown it in an 
iron kettle. (If you don't have an iron kettle, 
you are not civilized. Go out and get one!) Chop 
two or three medium-sized onions and one bell 
pepper and add to the browned meat. Crush or 
mince one or two cloves of garlic and throw into 
the pot, then add about half a teaspoon oregano and 
a quarter teaspoon cumin seed.

Now add two small cans of tomato paste; if you 
prefer canned tomatoes or fresh tomatoes, put them 
through a colander. Add about a quart of water. 
Salt liberally and grind in some black pepper and, 
for a starter, two or three tablespoons of chili 
powder. (Some of us use chili pods, but chili powder 
is just as good.) Simmer for 1 1/2 hr or longer, 
then add your beans. Pinto beans are best, but if 
they are not available, canned kidney beans will do 
- two 15-17 oz cans will be adequate. Simmer another 
half hour. Throughout the cooking, do some tasting 
from time to time and, as the Gourmet Cookbook puts 
it, correct seasoning. When you've got it right let 
it set for several hours. Later you may heat up as 
much as you want, and put the remainder in the 
refrigerator. It will taste better the second day, 
still better the third, and absolly superb the 
fourth. You can't even begin to imagine the 
delights in store for you one week later.

Glen Campbell