Since it’s Labor Day and the kick-off day of the UT football season, I’d thought I’d introduce you to this concept that’s been rampant at our house since the moving in of one 21 year old, who will remain anonymous; place whatever leftovers there are (chili, chicken etouffe, chimichanga filling) over nacho chips, add cheese, a hearty amount of jalapenos and salsa, and voila……new man-food is born. I have nothing personally against this. I even tried it. There is something suspicious about kielbasa on nachos, but otherwise, they were good. There are some places I feel that I have to draw the line, however. Chicken spaghetti nachos? Crab cake nachos? Mashed potato nachos? There seems so be nothing sacred that can’t be at least considered a nacho topping. He thinks he could start a new business at sporting events. “Come get your meatloaf nachos here!” He may be onto something. Now, when I’m making dinner, however, my mind immediately has visions of my latest culinary creation (often which I might consider dainty or refined) being manhandled with cheese and jalapenos and beer. Sun-dried tomato quiche nachos, anyone?
from my kitchen
Wanna Salsa, I mean want some salsa?
That would be a toss-up for me ’cause I really wanna learn how to salsa. My girls wish I’d stop practicing before I really know how to do it. As I free associate, that reminds me of a great line I read in Pride and Predjudice today, quoted from Mr. Darcy on dancing…..” It has the advantage of being in vogue amongst the less polished societies of the world. Every savage can dance.” I don’t know Mr. Darcy, my girls would argue that the “savage” that makes their breakfast everyday is not a very good dancer! But, I digress. Back to the salsa I can do. Thanks to my friend Kristi for the “recipe”, I canned homeade cooked salsa today. I started by collecting these beautiful tomatoes from my humble herb and tomato garden.
I then chopped green peppers and onions
and added Mrs. Wages salsa spice mix along with some vinegar
and then cooked the mixture, poured into jars and boiled for forty minutes
and the sites and smells are inspiring. This is a great tasting salsa albeit a bit of a labor of love. Isn’t everything in the kitchen a labor of love though? I guess I’ll have to keep salsa dancing on that ever growing list of things I want to to do……learn to quilt, play the fiddle, run a marathon, learn latin….and greek, read a million more books, adopt a child, cook paella, memorize Colossians, and meet Susan Wise Bauer. Until then, pass the chips!