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Wednesday was my O husband and mine’s wedding anniversary. The weather was overcaste and rainy, and, I was glad of it. We really need the rain here. Cooler weather is nicer for snuggling up in front of the fireplace while watching the movie The Quiet Man with John Wayne and Maureen O’Hara. We also did go out to celebrate as planned. And neither one of us got sick off of any of our food later on because of having eaten too many avoids or for any other reason for that matter (always a plus)! So, where did we go?
We made the drive to Portland to my all time favorite restaurant: Greek Cusina. If you would like to take a look at what the place is like, they have a nice online site: www.greekcusina.com
What else has been going on since my last blog? Without getting into any details, I can tell you that if you are under an unusually large amount of stress that Tranquility Base should seriously be considered. It does deliver.
With regard to Easter: why am I serving a lamb roast when I have an A to serve? Just because salmon is still $$$ doesn’t mean I have to serve anyone an avoid. Answer: In our family, we do not observe the BTD on major occasions unless the individual so chooses to. There are just too many emotional ties to food and tradition to make it worth making a fuss about. My A loves lamb and has chosen to have lamb. But, he will only be having it for one meal for that one day. After that, it’s good-bye lamb for him.
For today’s AB recipe ideas there’s revamped burritos, tacos, and quesadillas. Yes, I know we AB's can have burritos and quesadillas without messing with them, but I feel these are just too good not to mention:
Chanur’s Rabbit Burritos Supreme:
sour cream (check for hidden avoids)
shredded (or chopped) lettuce(s) of choice
seeded & cored Roma tomatoes
lots of chopped fresh cilantro (I wouldn’t advise the dried type for this recipe)
combo of grated or shredded mild Cheddar and Monterey Jack cheeses
chopped onion (green, red, yellow, white, or any combo of them - I like red onions best for this)
chopped pitted olives (optional)
spelt tortillas (check the fine print for hidden avoids)
warm mashed pinto beans that have been seasoned with garlic, chili powder, cumin, etc.
boneless, skinless rabbit meat that has been seasoned with chili powder and grilled
Warm the tortillas in a pan until they are soft/pliable. Fill with the assorted toppings and meat. “Glue” together with sour cream. I prefer a glass of beer instead of wine with this.
Chanur’s Soft Fish Tacos:
boneless, skinless cod or red snapper filets grilled (or baked) with chili powder, garlic, cumin, etc.
chopped, seeded & cored tomato, drain it well if it's still kinda watery
chopped onion (any type will do, I prefer to use yellow or white if they are avail.)
combo of mild Cheddar and Monterey Jack cheeses, shredded or grated
finely shredded green cabbage
aioli (mayo flavored with garlic) with a bit of chili powder added to it
Warm the tortillas and fill them with the warm cod and other toppings. Serve with sides of Spanish rice (no bell peppers, cook rice in veggie broth not chicken broth) and pineapple tidbits. I like these with a glass of Maryhill's sauvignon blanc.
There's another recipe that I would like to share with you here, but cannot because it's not my own and I didn't have to change even one single ingredient. I didn't find this recipe, it's from my B brother who first made them for me one afternoon. He got the recipe from one of his cookbooks otherwise I'd just ask him for permission to share the recipe with you. I can give you the general idea though and you can most likely figure it out for yourself. It's tuna quesadillas. Hints: use cream cheese instead of Cheddar or Monterey Jack & lose the tomato product. I like 'em with a beer.