Friday.
December 3, 2010.
Mr. Hawthorne and I traveled to Greensboro
yesterday, pieless,
and celebrated Middle Hawthorne's birthday.
Well, actually we weren't entirely pieless.
We stopped at a grocery store
and picked up a pecan pie, a pumpkin pie,
and a cheesecake for good measure.
Not the same as MY pies
but they'll do in a pinch.
And now I'm at Dear Maxine's in Danville.
Rosie's in charge of dinner tonight.
On the menu is Navaho Tacos
with salsa verde, salsa roja, and an avocado cream sauce,
and a corn/bean topping.
Making Salsa Verde.
Husk and wash/rinse to get the sticky off.
Slice and put face down in iron skillet.
Cook over medium heat for seven minutes.
Turn over
and cook for another 7 minutes.
I'm only using half the avocado for the cream sauce.
I squeezed lime juice over the other half
to keep it from turning brown
and covered it in plastic.
I'm saving this for the meal.
Process and drizzle in a little cream
until you get the consistency you want.
What you could do is pour this into
a little squeeze bottle
and squirt decorative squiggles onto your entree.
About halfway through cooking the beans
(20 minutes),
take them out and rinse.
Refresh the water and return to a simmer
until done
(about another 20 minutes).
You want the beans al dente, not al mushe,
so taste test.
Rinse and drain.
Ingredients for my topping:
black beans
yellow rice
corn
red onion
green chilies
lime
assorted sweet peppers
cilantro
I used about 2 cups flour
and instead of shortening
(Maxine didn't have any.)
I used about 2 TB butter.
Cut the butter in with forks
or a pastry blender.
As always,
thank you, Maxine,
for your hospitality and friendship.
Wonderful to see both you and Carmen again.
Until next time.
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