Cubed tilapia, seasoned, tossed in oil, and pan fried. The tortillas were deep fried and filled with the fish, pico de gallo, and queso fresco.

They folded over easily into a burrito shape to eat. I used a spoon to add the refried beans and guacamole. Cholula hot sauce is a fave.

Lightly breaded tilapia with peppers and a few sides made a good lunch. It’s been over a year since we visited the little store run by some Amish. Since we were both fully vaccinated it seemed safe enough. It is the only place I know to buy those jumbo ridged elbows. I also bought a brick of sliced American cheese because Kroger has stopped carrying it. Makes good grilled cheese and I am deaf to your “but.. but.. it’s not real cheese”. Also: Velveeta.

I’m getting near the bottom of my bag of fried onions.

I used Italian sausage links in this but the next time I’ll try to use bulk sausage instead. Brown the sausage, add a can of tomato bits, a can of hominy, and some stock. I used chicken stock. Squirt in some tomato paste from one of those toothpaste looking tubes, a couple of tablespoons of corn starch in a slurry to thicken, and whatever herbs and spices that you like. I went with Tex-Mex flavors: garlic, oregano, cumin, and coriander. I’d bet that Italian flavors would work well. Fresh spinach would add color and more texture.