Let’s get one thing straight right now: I love you, Sisterhood.
For that reason, and that reason alone (like there could be a more compelling one?), I’m going to share with you what amounts to pretty much the easiest path I’ve ever traveled to some significant Hatch yum.
And lo I . . . → Read More: Hatch Chicken (Tostadas, Tacos, Enchiladas, Salads, Whatevsies)
It’s gray and rainy and a little chilly today.
In other words: beautiful.
And in other words: soup weather.
Beautiful slighty (and by slightly I mean: slightly) spicy soup weather.
And I promised you some recipes using Hatch green chiles. I didn’t promise simple. But? BONUS.
Easy. Easy, easy. Really easy.
An easy that is . . . → Read More: Hatch! Taco Soup
When posting about the roasting
(I want to stop there on account of the rhyming)
I forgot to mention the peeling process. And seein’ashow that will come up in the Hatch recipes, it probably warrants a little more info here.
Some people are pre-freeze peelers. So far, me: post-freeze.
After thawing the peppers, . . . → Read More: Peelapeppa, Diceapeppa, Loveapeppa
I just changed your life.
Unless you already knew about them.
In which case: why were you holding out on me about these available-once-a-year, about half-as-hot-as-a-jalapeno peppers? (I forgive you. Please don’t do it again.)
* * * * *
Last August and September I experimented with a couple . . . → Read More: There’s a Hatch for That
Today has been all about the season (the current one–not the October one or the one before that).
26 pounds of Roma tomatoes, 4.5 pounds of jalapenos, 4 pounds of onions, 20 cans of Rotel, several bunches of cilantro, salt, pepper, lime juice, brown sugar, and minced garlic.
twenty-two . . . → Read More: ‘Tis the Season
I was in the kitchen all day yesterday. Except for when I wasn’t. But mostly I was.
Mincing, chopping, slicing, shredding, roasting, melting, stuffing, rolling. Drooling.
Turns out I have a lime juicer (squeezer?) thing. I didn’t realize (or remember?) I even had it, which . . . → Read More: Bury Me with The Beans from 2003
Liz is no Lucy. And as a result? Neither was I.
The oven door (and everything else in the area) remained intact through the first-ever Other Such Kitchen bread-making.
The bread was amazingly easy. And amazingly delicious. And, not-so-amazingly, half gone by the end of the evening.
. . . → Read More: You Need No-Knead Bread
Everything I know about making bread comes from I Love Lucy and from my friend Liz.
I haven’t even asked Google about bread-making.
Just Lucy and Liz. All I need.
And so, way I see it: there are two possible outcomes here.
Two drastically different possible outcomes.
Only one of them edible . . . → Read More: I’ll Either Be Buttering The Crumbs Or Shopping For a New Oven Door
Yesterday evening I sustained a heinous injury to the second toe on my left foot in what shall hereafter be referred to as The Mower Incident. There is some household debate about whether or not I will lose the nail (and I’m rather surprised he’s arguing the point with me, considering I skipped . . . → Read More: Tequila-Lime Chicken Toe with a Splash of Bum
The friend that I blame/credit with getting me involved in my bootcamping addiction also shared a fabulous recipe with me a few weeks ago, during that 14-day Fitness Challenge plus Clean Eating thing. (Sidenote–I’ve read many definitions of “clean eating” so here’s the foundation of what I mean when I use that: fresh . . . → Read More: OSK – Clean Eating: Sweet, Sour & Spicy Chicken