Afternoon Edition

NOW, What?

There seemed to be a nod toward bipartisanship from both sides this morning. We thought we heard one from Texas, and something answering it from Trump in the Ballroom. Tone counts. So do the pauses between the words. Whether any of it survives contact with the lawyers is another matter. They appear to have plenty of work.

Still, we may have a brief break in the intensity. A minute, perhaps. Enough to put down the coffee and remember where we left the rest of our lives.

At Socotra House, it feels as though we have been celebrating something for four months straight. Summer rolled into Fall, the holidays piled up, the clocks moved backward, and the election arrived with what sounded like a marching band that had forgotten where it parked the bus.
D
Deirdre glanced toward the television, then back at the Galley.

“Are they finished?”

“With the speeches or the election?”

“Either. I need the counter.”

That seemed a reasonable opening position for the afternoon. Congress and the statehouses could sort out their new arrangements. We had several proteins awaiting decisions, and at least those could be settled before dinner.

Provided nobody called for a recount.

Rocket & Holly’s Nacho Pie

Serves 4 • About 30 minutes

Rocket supplied the beef. Holly added the sausage as the Crowd dispersed with news about the election. This was a skillet meal without much flourish, but warm, tasty and filling. Triple the quantities when the whole Crowd returns. Deirdre ruled that anything involving melted cheese could proceed without further debate.

Rocket & Holly’s Nacho Pie

Ingredients

• ½ pound ground beef

• ½ pound loose pork sausage

• 1 small onion, diced

• 1 tablespoon taco seasoning

• 1 can black beans (15 ounces), drained and rinsed

• 1 cup chunky salsa

• ¼ cup water

• 4 cups sturdy tortilla chips

• 2 cups shredded cheddar or Monterey Jack

• To finish: sour cream, diced tomatoes, sliced scallions and pickled jalapeños

Galley Skillet Method

1. Brown the beef, sausage and onion in a large, deep skillet over medium heat, breaking the meat into small pieces. Cook thoroughly and drain excess fat.

2. Stir in the seasoning, beans, salsa and water. Simmer for 5 minutes.

3. Spoon half the mixture into a bowl. Spread the remaining filling evenly in the skillet. Add half the chips and cheese, then the reserved filling, remaining chips and remaining cheese.

4. Cover and heat on low for 3–5 minutes, until the cheese melts. Serve immediately with the cold toppings.

Hack it: Use all beef or all pork, substitute pinto beans, or add drained corn. Keep jalapeños on the side so each member can establish a personal foreign policy.

Watch-section change: Double everything for eight and use two skillets. Triple for twelve and use three. Assemble just before serving to keep the chips lively.

“Bipartisan?” Vic asked.

“Beef and pork,” Holly said. “Best we could manage before dinner.”

Copyright 2026 Vic Socotra
www.vicsocotra.com