Dinner

Made posole last night. Eating it tonight. Good stuff.

Pork shoulder
Red chiles
Lots of hominy (do you use canned? There's a restaurant in New York that is making tortillas from masa they make themselves. It was on Triple-D. They start with corn and treat the corn with lime, then grind the hominy to make the fresh masa. Sounds so good)
onion
garlic

How does one not enjoy that?

I had been enjoying clam chowder. Now, I've got a pot of chicken & sausage jambalaya.

I've used dried and canned over the years. Canned this time. We've downsized our repertoire here in this apartment kitchen. Fresh masa ... sounds way bueno. Found a little market here that has fresh masa and some rather righteous fresh tortillas, corn and flour. When we get re-established I'll be getting the press out.

Red or white or TB's own??? Enjoy that jamb! I think we need to make a run northward.

Being from the south thought you said possum at first. Thats some good eating, possum or posole, your choice

Not as good as enchilda, however!!

possum, lol!

The chowder is New England style. I've finally got a recipe I can prepare consistently.
It uses both potatoes and a roux to thicken.
You start by grating potatoes and cooking those down, adding liquid, until you have a very thick soup. Add potato chunks and vegetables. Cook until tender. Add a butter roux with milk and some cream. Add the clams and parsley. Of course, I've been seasoning all along (a mixture of peppers and dried herbs).

Like the preparation, like the simplicity.

So we're living along the coast here now and there's more cow than seafood, wth is up with that?!?!

New taco soup/ looks like chili;
Okra
refried beans
black beans
ground turkey
Now w/ fresh cilantro and tiny designer corn, fired roasted tomatoes (CLV opened my eyes to Trader Joes goodies.)
I add True Lime, tons of TB spices, Dean & Deluccas curry, Daves insanity sauce and a TBSP of rice.

Feeds 20+

I'm having dinner with the Swanson's

Please give them our regards!!!

Turkey tacos tonight. Picked up avos, heirloom toms and chiles at the farmers market so we'll be having some spicy guac and pico.