Nevadans?
- Thread starter SunnyDawn
- Start date
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Awesome! Are you going to put the old coop on CL or keep it?
Awesome! Are you going to put the old coop on CL or keep it?
I havent decided! Mark wants to sell it. Its kind of a hunk of junk. we got it on CL when we moved in just because we needed something at the time. We ended up making it sturdier, painting it, and adding shingles to the roof. plus its been reinforced over and over everytime weve seen a coon in the yard. Plus i have their outdoor nestbox that i might sell too. we shall see! perhaps you will see it on craigslist today, lol. weve got plenty of scrapwood so i dont need anymore of it laying around.
- Thread starter
- #8,634
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So I can send my address? My mouth is SOOOOOOO watering! My husband said I should have married a Mexican, I love Mexican food so much. But I told him it would have to be a women because they're the ones that cook!
I'm remembering my good friend Viola who told me I fried a tortilla like a white girl!
she showed me the correct technique and I never make a taco without saying "hi" to her. She left us way too soon.
stop on by if you come to Reno
Just let me know so I can make tamales. That's nice to remember your friend when you make a taco. I'm about as white as they come skin colorwise but I married a Mexican (born in Mexico; he's the only one in his family living in the states). He does have some mexican dishes he cooks but I do the heavy lifting in the kitchen. I studied in Mexico for a quarter in college and then I lived there for a year after college. I make pozole and tamales every year. I make several kinds of salsa regularly. I have made mole, chiles rellenos and some other fun things. I love Rick Bayless's cookbooks. He has great instructions, authentic recipes as well as creative twist type recipes. I also have some recipes from my mother in law but those are for more home cooking type meals which are also good but not familiar to most Americans.
My husband does make excellent enchiladas. These are the authentic kind--no baking in the oven is involved. You warm the tortilla on a comal, then dip in the sauce, put in into a frying pan, put in a little cheese, onions, chicken if you want-although we usually just do the cheese and onions (skip the onions, sunny!), then fold over and fry. Serve with sour cream. on the side his mom serves carrots and potatoes that have been pan fried. We usually skip the potatoes and carrots when we make them and just pig out on the enchiladas. those are my favorite enchiladas and I can never order enchiladas in a restaurant here in the u.s. because they are never as good or even close. that being said, i do have a sour cream enchilada recipe from my mom that i still make and my husband enjoys, too. He calls them "norwegian" enchiladas. they are baked in a pan in the oven but tasty in a gringo enchilada way.
José makes enchiladas very similar to my Mother's! She always said that the baked kind were a gringo invention too. She was born and raised in Douglass AZ, right on the border and her father was facinated with Mexican culture. So I guess that's why she cooked lots of Mexican food when we were growing up. Course we ate a lot of Italian food as well and we aren't Italian either. I think she just likes to collect recipes from authentic international cooks. Our Lasagna recipe comes from a Sicilian woman that has long since passed so I guess my Mom had a little "Italian Mama" as a young woman to coach her on how to cook.
Aubrey sounds like the coop is well insulated. That is awesome! It will make life much easier.
So I can send my address? My mouth is SOOOOOOO watering! My husband said I should have married a Mexican, I love Mexican food so much. But I told him it would have to be a women because they're the ones that cook!
I'm remembering my good friend Viola who told me I fried a tortilla like a white girl!
stop on by if you come to Reno
My husband does make excellent enchiladas. These are the authentic kind--no baking in the oven is involved. You warm the tortilla on a comal, then dip in the sauce, put in into a frying pan, put in a little cheese, onions, chicken if you want-although we usually just do the cheese and onions (skip the onions, sunny!), then fold over and fry. Serve with sour cream. on the side his mom serves carrots and potatoes that have been pan fried. We usually skip the potatoes and carrots when we make them and just pig out on the enchiladas. those are my favorite enchiladas and I can never order enchiladas in a restaurant here in the u.s. because they are never as good or even close. that being said, i do have a sour cream enchilada recipe from my mom that i still make and my husband enjoys, too. He calls them "norwegian" enchiladas. they are baked in a pan in the oven but tasty in a gringo enchilada way.
José makes enchiladas very similar to my Mother's! She always said that the baked kind were a gringo invention too. She was born and raised in Douglass AZ, right on the border and her father was facinated with Mexican culture. So I guess that's why she cooked lots of Mexican food when we were growing up. Course we ate a lot of Italian food as well and we aren't Italian either. I think she just likes to collect recipes from authentic international cooks. Our Lasagna recipe comes from a Sicilian woman that has long since passed so I guess my Mom had a little "Italian Mama" as a young woman to coach her on how to cook.
Aubrey sounds like the coop is well insulated. That is awesome! It will make life much easier.
- Thread starter
- #8,635
Quote:
Hola! I'm a HUGE Rick Bayless fan.
Love his "Mexico One Plate at a Time" series, although not so much his Baja season where he does less cooking and more traveling. I dunno...I think it's the slow flamenco guitar background music that lulls me so. We only get the show once a week here on PBS (cooking Saturdays!), but I understand it's on nightly on the Living Well channel. Hated the one episode where they did the nuevo cooking at his restaurant and did a foam essence enchilada....I'm sorry, but if I order an enchilada I do not want what looks like a plateful of spit. No matter how much effort and creativity went into it, I would be screamin' mad.
I got hooked on Southwest cooking on my trips to Santa Fe and NM. Working with real chiles and making sauces, etc, is just yards superior to anything in most chain restaurants or from a can. LOVE tamales, but they are SO labor intensive if you make your own masa and do it all from scratch...can it be done in under half a day? We have fun making tortillas....my husband's Achilles heel is corn chips. I'm a nut for chile rellenos with a good guajillo sauce and a tuna rojas punch (prickly pear syrup, lime juice, alcohol of choice...could be a margarita or daquiri). IMHO, you can always tell the quality of a Mexican restaurant by its rellenos. My favorite time of the week is when I go to our local Hispanic market....even though I can't speak a lick of Spanish and I stick out like the chica gringa that I am. The produce is really fresh and inexpensive.
I came across a great Puerto Rican recipe (in an AARP magazine of all places) that works well with Mexican food...I use it regularly for tacos and sopes.
PERNIL (Puerto Rican pork roast)
5 or more cloves of garlic, peeled
1 onion, quartered
2 T dried oregano
1 T ground cumin
1 t chili powder
1 T salt
2 t black pepper
1 T olive oil
1 T wine vinegar
1 lime, juiced
1/4 C orange juice (although I just use lime juice here)
1 pork shoulder (3 to 4 lbs)
tortillas
1) Combine the first 11 ingredients in a food processor and blend
2) Score the meat with a cross-hatched pattern and marinate in the mixture overnight in the fridge
3) Bring the meat to room temperature, place on a rack in a pan with a little water and roast for 3 hours at 300 degrees until tender.
4) Let meat rest 10 minutes before shredding.
(The recipe calls for open roasting, but I do mine in a covered pot...makes it really juicy)
This looks so good!!! I will just substitute leeks for the onions (that sounds silly since leeks are a type of onion). The cumin and oregano will give it a unique flavor. Can't wait to try this!
I agree with the foam comment. Food lke this always reminds me of the foam that spittle bugs make.
Hola! I'm a HUGE Rick Bayless fan.
I got hooked on Southwest cooking on my trips to Santa Fe and NM. Working with real chiles and making sauces, etc, is just yards superior to anything in most chain restaurants or from a can. LOVE tamales, but they are SO labor intensive if you make your own masa and do it all from scratch...can it be done in under half a day? We have fun making tortillas....my husband's Achilles heel is corn chips. I'm a nut for chile rellenos with a good guajillo sauce and a tuna rojas punch (prickly pear syrup, lime juice, alcohol of choice...could be a margarita or daquiri). IMHO, you can always tell the quality of a Mexican restaurant by its rellenos. My favorite time of the week is when I go to our local Hispanic market....even though I can't speak a lick of Spanish and I stick out like the chica gringa that I am. The produce is really fresh and inexpensive.
I came across a great Puerto Rican recipe (in an AARP magazine of all places) that works well with Mexican food...I use it regularly for tacos and sopes.
PERNIL (Puerto Rican pork roast)
5 or more cloves of garlic, peeled
1 onion, quartered
2 T dried oregano
1 T ground cumin
1 t chili powder
1 T salt
2 t black pepper
1 T olive oil
1 T wine vinegar
1 lime, juiced
1/4 C orange juice (although I just use lime juice here)
1 pork shoulder (3 to 4 lbs)
tortillas
1) Combine the first 11 ingredients in a food processor and blend
2) Score the meat with a cross-hatched pattern and marinate in the mixture overnight in the fridge
3) Bring the meat to room temperature, place on a rack in a pan with a little water and roast for 3 hours at 300 degrees until tender.
4) Let meat rest 10 minutes before shredding.
(The recipe calls for open roasting, but I do mine in a covered pot...makes it really juicy)
This looks so good!!! I will just substitute leeks for the onions (that sounds silly since leeks are a type of onion). The cumin and oregano will give it a unique flavor. Can't wait to try this!
And, yes, we did have to rein in his corn chip habit
Laughed out loud when I read this cause I have to deal with my husband's Cheetos, Reeses, and cookie habits. I have to admit I like sweets too but I prefer the homemade version so I can control the ingredients. He always says he is trying to gain weight (yea I used to have that problem) but I worry cause he has elevated cholesterol and his last colonoscopy didn't come back exactly pristine. I may need to drop a few pounds yet but my cholesterol is perfect and my colon is gorgeous.
Can't believe I am talking about colons on a public forum.
Anyway he acts like hs weight is the only issue and since he is thin... I guess in his mind thin people don't ever die.
Laughed out loud when I read this cause I have to deal with my husband's Cheetos, Reeses, and cookie habits. I have to admit I like sweets too but I prefer the homemade version so I can control the ingredients. He always says he is trying to gain weight (yea I used to have that problem) but I worry cause he has elevated cholesterol and his last colonoscopy didn't come back exactly pristine. I may need to drop a few pounds yet but my cholesterol is perfect and my colon is gorgeous.
Quote:
My husband's is potato chips. In the past I've never told him how to live because I married an adult. He's a big boy, and he's very intelligent, so he can make his own food choices. And most people think his heart attack was due to eating mass amounts of bacon cheeseburgers because he's built like an ox, and has always had belly fat due to genetics, though he's a very strong and active person. The cardiologist told us, though, that it was triglycerides that did it. That was a huge wake-up call, because we can go totally vegan but still have a problem with high fructose causing high triglycerides. So the first time we went shopping when he got out of the hospital, he really wanted some potato chips, and I told him no. I felt horrible doing it. But I asked him later, and he said he felt better that I cared enough about his health to say that. Now he just sits back and lets me structure his diet, except for the few times that he goes out to lunch with coworkers. He says it's less work for him to do.
My husband's is potato chips. In the past I've never told him how to live because I married an adult. He's a big boy, and he's very intelligent, so he can make his own food choices. And most people think his heart attack was due to eating mass amounts of bacon cheeseburgers because he's built like an ox, and has always had belly fat due to genetics, though he's a very strong and active person. The cardiologist told us, though, that it was triglycerides that did it. That was a huge wake-up call, because we can go totally vegan but still have a problem with high fructose causing high triglycerides. So the first time we went shopping when he got out of the hospital, he really wanted some potato chips, and I told him no. I felt horrible doing it. But I asked him later, and he said he felt better that I cared enough about his health to say that. Now he just sits back and lets me structure his diet, except for the few times that he goes out to lunch with coworkers. He says it's less work for him to do.
- Thread starter
- #8,637
Quote:
My husband's is potato chips. In the past I've never told him how to live because I married an adult. He's a big boy, and he's very intelligent, so he can make his own food choices. And most people think his heart attack was due to eating mass amounts of bacon cheeseburgers because he's built like an ox, and has always had belly fat due to genetics, though he's a very strong and active person. The cardiologist told us, though, that it was triglycerides that did it. That was a huge wake-up call, because we can go totally vegan but still have a problem with high fructose causing high triglycerides. So the first time we went shopping when he got out of the hospital, he really wanted some potato chips, and I told him no. I felt horrible doing it. But I asked him later, and he said he felt better that I cared enough about his health to say that. Now he just sits back and lets me structure his diet, except for the few times that he goes out to lunch with coworkers. He says it's less work for him to do.
Awwww, that's nice.
My husband's is potato chips. In the past I've never told him how to live because I married an adult. He's a big boy, and he's very intelligent, so he can make his own food choices. And most people think his heart attack was due to eating mass amounts of bacon cheeseburgers because he's built like an ox, and has always had belly fat due to genetics, though he's a very strong and active person. The cardiologist told us, though, that it was triglycerides that did it. That was a huge wake-up call, because we can go totally vegan but still have a problem with high fructose causing high triglycerides. So the first time we went shopping when he got out of the hospital, he really wanted some potato chips, and I told him no. I felt horrible doing it. But I asked him later, and he said he felt better that I cared enough about his health to say that. Now he just sits back and lets me structure his diet, except for the few times that he goes out to lunch with coworkers. He says it's less work for him to do.
Awwww, that's nice.
Drum roll........ Tah-Dah! Token the TJ's egg!
Family portrait: (3 still kinda crunchy ones left in the brooder for those counting) (Token on right)
And Token gettin' pecky with it.... (Token on left)
Family portrait: (3 still kinda crunchy ones left in the brooder for those counting) (Token on right)
And Token gettin' pecky with it.... (Token on left)
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- Thread starter
- #8,639
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Ahh, gee, Sunny. Face it. You're just beautiful inside and out!
Ahh, gee, Sunny. Face it. You're just beautiful inside and out!
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