Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, October 13
Soupy Spicy Weather
Yesterday before I left work I realized I was having a craving for a quesadilla. Cheesy gooey grilled goodness. In addition, I had my tiny container (1 1/2oz, approximately) of Horseman's Haven Level 2 green chile burning a hole in my fridge. "That hole should be in my gut!", I said to myself.
Arriving home I was famished, but still took my time putting everything together. In the end the contents of my quesadilla were: 2 eggs, 2oz cheese, 1 teaspoon green chile, cilantro, 1 strip bacon, 1/2 sliced avocado. This was put in 1 folded-over 9" tortilla and browned to a crisp in the bacon fat. Yum. For those of you who are familiar with my chile tolerance, that ONE TEASPOON of level 2 was nearly inedible, it was so hot. But it gave me a great endorphin rush soon after finishing, and that's half the point. Mmmmmm, tingly lips....
Once the burn had passed I had a small 2nd course of salad with cukes, red bell pepper, red onions, feta, lemon juice, red vinegar, and olive oil. The onions were left to marinate in the acids while I ate my quesadilla, so they had softened up both in texture and in taste.
I briefly watched some of the World Series of Poker "tournament of champions" and was impressed by the psychology of the game. The lone woman at the table was doing a number on most of the men and had them second guessing everything they did. Very impressive.
Then, I made soup. With a head of celery in my fridge and the weather being decidedly fallish, I once again made puree of celery-walnut. The recipe can be found in an earlier post from April. Again I only blended the soup, which does give it a certain "chewiness" owing to the fiber in the celery. To compare results, next time I will strain it as well and see if it turns out nice and velvety.
Time posted: 11:51 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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