The red posole this time, made with pork and various dried red chilis. This batch was from frozen – not sure when I made it. I poured the stew into plastic containers to freeze, and then took the frozen blocks out of the plastic and vacuum sealed them. Not sure how long they will last like that but I think these spent nearly a year in those seal a meal type bags.
This is my new favorite way to warm tortillas, just plop them on the burner and flip before they catch fire.
Chunky tuna salad sammich on white toast with a side of tomatoes in vinaigrette with fresh thyme.
We stripped all the tomatoes from the vines in the back garden and pulled them from the ground so there won’t be any more fresh tomatoes coming on. What was on the bush yesterday is what we have. I’m going to make some green tomato relish today,
I won’t be reading the article lest it shake one of my firmly held beliefs.
Skinless, boneless chicken breasts for the win. I’m not thrilled with the batter. It was OK but I wanted it to be better. It’s flour and cornstarch with an egg and some water plus seasonings. The dip wasn’t any better. I tossed it together from mayo, mustard, a squirt of lemon juice, and honey. Needs more research.
That said, there were no leftovers.
The video opens with a streak past the camera that we decided was a failed attempt at dinner.
Ollie