10.03.2008

nacho libre: the cheese stands alone


i do believe i should be thinking at this point: oh how i miss cheese. but i don't. it's astounding.

we mixed up some fresh guacomole (used lemon instead of lime, SO good); r sauteed some yellow squash, orange peppers and baby carrots:


oona: "what did you put in this? it's fantastic!" 

r: "i don't know." 

(oona scrunches her face in frustration at r's mad improvisational cooking skillz.)


i browned up some ground dark turkey with the help of simply organic's seasoning packets (yeah, no improv for me, actually i used a packet on the guac too) and topped it off with vermont's own green mountain gringo salsa (they are known for mexican cusine in the snowy mountains of vermont, didn't you know that?), then made each nacho right at the table for the perfect bite. i must also bow to the prowess of r's perfect bite skillz. that palm-sized nacho you see pictured above? that, my friends, is the perfect bite, and was consumed whole. repeatedly.

4 comments:

  1. MAKE SOME OF THOSE NACHOS FOR ME, OONA!

    I have the cervezas, you bring the nachos. :)

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  2. i'm making them again tomorrow. you still have time to catch a flight. you'll have to check the beer, though :)

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  3. I'm certain they'd be worth the trip, Oona, but unfortunately I can't make that flight right now.

    Write the recipe down and we'll see if I can make it out there a little further down the road. ;)

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  4. well, we made them again last night without the special seasoning packets... eh. i need seasoning packets.

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i thankya truly for taking the time to comment, i love a good conversation-- and hope you know my thanks are always implied, if not always written!