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   1  
   2  use strict;
   3  package Pod::Simple::TiedOutFH;
   4  use Symbol ('gensym');
   5  use Carp ();
   6  
   7  #~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
   8  
   9  sub handle_on { # some horrible frightening things are encapsulated in here
  10    my $class = shift;
  11    $class = ref($class) || $class;
  12    
  13    Carp::croak "Usage: $class}->handle_on(\$somescalar)" unless @_;
  14    
  15    my $x = (defined($_[0]) and ref($_[0]))
  16      ? $_[0]
  17      : ( \( $_[0] ) )[0]
  18    ;
  19    $$x = '' unless defined $$x;
  20    
  21    #Pod::Simple::DEBUG and print "New $class handle on $x = \"$$x\"\n";
  22    
  23    my $new = gensym();
  24    tie *$new, $class, $x;
  25    return $new;
  26  }
  27  
  28  #~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  29  
  30  sub TIEHANDLE {  # Ties to just a scalar ref
  31    my($class, $scalar_ref) = @_;
  32    $$scalar_ref = '' unless defined $$scalar_ref;
  33    return bless \$scalar_ref,  ref($class) || $class;
  34  }
  35  
  36  sub PRINT {
  37    my $it = shift;
  38    foreach my $x (@_) { $$$it .= $x }
  39  
  40    #Pod::Simple::DEBUG > 10 and print " appended to $$it = \"$$$it\"\n";
  41  
  42    return 1;
  43  }
  44  
  45  sub FETCH {
  46    return ${$_[0]};
  47  }
  48  
  49  sub PRINTF {
  50    my $it = shift;
  51    my $format = shift;
  52    $$$it .= sprintf $format, @_;
  53    return 1;
  54  }
  55  
  56  sub FILENO { ${ $_[0] } + 100 } # just to produce SOME number
  57  
  58  sub CLOSE { 1 }
  59  
  60  #~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  61  1;
  62  __END__
  63  
  64  Chole
  65  
  66   * 1 large red onion
  67   * 2 tomatillos
  68   * 4 or 5 roma tomatoes (optionally with the pulp discarded)
  69   * 1 tablespoons chopped ginger root (or more, to taste)
  70   * 2 tablespoons canola oil (or vegetable oil)
  71   
  72   * 1 tablespoon garam masala
  73   * 1/2 teaspoon red chili powder, or to taste
  74   * Salt, to taste (probably quite a bit)
  75   * 2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
  76   * juice of one smallish lime
  77   * a dash of balsamic vinegar (to taste)
  78   * cooked rice, preferably long-grain white rice (whether plain,
  79      basmati rice, jasmine rice, or even a mild pilaf)
  80  
  81  In a blender or food processor, puree the onions, tomatoes, tomatillos,
  82  and ginger root.  You can even do it with a Braun hand "mixer", if you
  83  chop things finer to start with, and work at it.
  84  
  85  In a saucepan set over moderate heat, warm the oil until hot.
  86  
  87  Add the puree and the balsamic vinegar, and cook, stirring occasionally,
  88  for 20 to 40 minutes. (Cooking it longer will make it sweeter.)
  89  
  90  Add the Garam Masala, chili powder, and cook, stirring occasionally, for
  91  5 minutes.
  92  
  93  Add the salt and chick peas and cook, stirring, until heated through.
  94  
  95  Stir in the lime juice, and optionally one or two teaspoons of tahini.
  96  You can let it simmer longer, depending on how much softer you want the
  97  garbanzos to get.
  98  
  99  Serve over rice, like a curry.
 100  
 101  Yields 5 to 7 servings.
 102  
 103