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My dinner is an abominable hybrid of the indefensible culinary tradtitions of Scalzi and Madden… a taquito inside of a burrito that history will lament as the taquirito!
Truly 2021 is a cursed year.
/ 7 / 10 needs more chile
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Sounds like you should pair it with a mojito…
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Fruit cult: Fruit of the Month Club - YouTube
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Too many pears?
But, seriously, I can totally relate. One year my boss sent us all boxes of pears for the holidays. We were like, “we’re only two people!” (She has a family of six. It seems to alter her view of what a couple can eat!)
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30 pounds of produce is way more than could be consumed in a reasonable timeframe at my house.
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But some of it is storage crops: spaghetti squash, potatoes, etc. Based on last year’s garden haul, the storage stuff should last a while if I store it correctly. I have high hopes!
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Yes! I should eat this:
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Smothered in a dark chocolate sauce ‘gravy’? Not a problem.
Cheers.
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Fortunately, someone figured out how to create a decent make-your-own version:
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Mmmmmmm, maybe with a hint of inspiration from mole sauce!
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Made a green pipan mole to serve over chicken (or rabbit) and the recipe had my favorite directions-add liquid to reach the desired consistency and cook until thick enough. Takes me right back to cooking for the SCA!
All in all a good sauce, a very pretty color, and I made it not as spicy as the original, since mom now complains about food that hurts her mouth. Soon be dinner with some corn cakes and sautéed squashes.
Cooked the chicken sous vide and will sear it off just before serving.
Otherwise it’s been a week of tasty standards from the family rotation, but nothing too exciting.
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I like your style!
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made this cranberry cornbread in the ol’ cast iron skillet today. no box mix, scratch cornread with buttermilk and lots of butter in the preheated skillet. pour in the batter and top with fresh cranberries. surprisingly good and very different from my usual Southern (sweet) style or my Southwestern style with salsa, cheese and corn baked in
now, where is that special butter?
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Just made Brussels sprouts based on the recipe from the “Secret Ingredient” cookbook I got from the library. Chef’s kiss good.
In a nutshell: halve or quarter them, toss in oil, bake at 400F for 35 minutes, flipping around as needed.
In the meantime, make a sauce of butter, garlic, red pepper flakes, add brown sugar, then add lime juice, soy sauce and fish sauce, finally mix in some corn starch/water to thicken and cook until syrupy.
Toss the sprouts in this stuff and bake at 450/475 for about another 10 minutes until caramelized.
This is definitely going in the rotation. I think to “fancy it up” next time I might add onion and bacon.
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Funnily enough you are one of the few people in the world actually reaping those elusive Brexit benefits.
British cheese producers are clearly trying to find new markets. On the other hand, I have observed almost all British cheeses being replaced with Irish ones over the last few years in German supermarkets.
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