Thought, for a moment: Wednesday; Coyotes and Red Wings.
Nooo - tomorrow. Pablo and I (he's for Wings) got to going on it.
Too many international players, but we still know the rules and all.
Keep forgetting goalie... Iyla Brzgalov. He's good and has them in.
We can beat Detroit. Already have. Much looking forward to it.
First thing this morning, after burritos last night, thought of the old man waking in The Milagro Beanfield War. Wouldn't want to ruin it for you; a magnificent scene. The rising sun comes over the mountains, the rays seeping through the cracks between the planks of his cabin and rest upon his face, whence he's stirred of the slight sensation. He rouses, palpates his torso to his immense satisfaction, and says, "Thank you, Lord, for giving me another day."
Now these burritos are quite a production when you consider one could drive through the Taco Bell in nothing flat. And it's more expensive to make them yourself! Between the fixin's and the gas, that's the way it prices out. The meat quality is merely problematic, but the quantity is the critical thing for me. Not to mention the processed cheese versus queso fresco con chile rojo. But still, all that work and they're gone in ten minutes. And you've got to go to Food City where they prominently and exclusively display the Mexican flag. Outrageous. The music will drive you nuts too. They think they're taking over. Another corrupt Latin culture, mixed up with a brutal agenda courtesy of their indigenous past - as if the "natives" are all sweetness and light. Another romantic delusion, plainly.
Anyway, here's my simple burro recipe . . .
1/2 lb. ground chuck
We can beat Detroit. Already have. Much looking forward to it.
First thing this morning, after burritos last night, thought of the old man waking in The Milagro Beanfield War. Wouldn't want to ruin it for you; a magnificent scene. The rising sun comes over the mountains, the rays seeping through the cracks between the planks of his cabin and rest upon his face, whence he's stirred of the slight sensation. He rouses, palpates his torso to his immense satisfaction, and says, "Thank you, Lord, for giving me another day."
Now these burritos are quite a production when you consider one could drive through the Taco Bell in nothing flat. And it's more expensive to make them yourself! Between the fixin's and the gas, that's the way it prices out. The meat quality is merely problematic, but the quantity is the critical thing for me. Not to mention the processed cheese versus queso fresco con chile rojo. But still, all that work and they're gone in ten minutes. And you've got to go to Food City where they prominently and exclusively display the Mexican flag. Outrageous. The music will drive you nuts too. They think they're taking over. Another corrupt Latin culture, mixed up with a brutal agenda courtesy of their indigenous past - as if the "natives" are all sweetness and light. Another romantic delusion, plainly.
Anyway, here's my simple burro recipe . . .
1/2 lb. ground chuck
1/2 lb. queso fresco
15 oz. tinned diced tomatoes
1 large onion
Red Chile flakes
Olive oil
Coriander
Whole wheat tortillas, large
Salsa favorita
Saute onions in hot olive oil until caramelized.Season with a few twists coriander and salt.
Put aside. Fry beef. Salt, chile pepper.Brown until firm; scoot to edge of pan.
Add tomatoes. Heat in center to bubbling. Mix.Add onions and crumbled cheese. More chile.More coriander, perhaps, but probably not.Turn the cheese in when softened. Serve.Get your salsa ready and secure the tortillas.Furl the lot. Yield: 4 substantial burros.
Still digesting, myself. All coffeed up. Yard work to do.
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