Taco Night!

9 Feb

from Cook's Illustrated

Hello my foodie friends. Sorry to be absent for a few days but my workload has increased again. And today the dermatologist FINALLY got the pathology results in. I do have squamous cell carcinoma on my lip. An appointment will be made next week with the Moh’s surgery specialist, and I can finally put this episode of my life behind me.

The waiting has been the hardest part so far of all this, and now that I at least know something and have a plan, I do not have that lingering panic in the back of my mind. Now I feel like something spicy, instead of the bland food I’ve been craving the past couple of weeks.

Tonight I’ll be making run-of-the-mill Tex-Mex tacos. It’s really my turn to cook in this house, and I’m resorting to a packaged taco seasoning mix doctored up. Due to the sodium content of the packaged mix, I use only about a quarter to half of the package then add additional cumin, ground Mexican chile pepper, some Mrs. Dash Southwest Chipotle seasoning, and black pepper. If I were more motivated tonight I’d make the entire sauce from scratch, but nahhh!

No recipe is really necessary for making these kinds of tacos. Follow the directions on the back of the taco mix package for the burger, then chop up all your vegetables, heat up some store-bought taco shells or fry up your own shells from soft corn tacos.  (I’m on the fence about making my own shells or not, as we have both right now.) Next make an assembly line and fill er’ up! We’ll be adding lettuce, shredded cheese, onion, avocado, black olives, salsa and sour cream.  Olé!

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