Don’t make banana bread. Just throw those mushy blackened bananas in the garbage. Because worse than the bread not turning out, is having it taste delicious. And then you will need to slather it in butter. Like this.
And then you may eat 6 pieces. And then take a bike ride to burn it off. And then have yet another slice when you get home. If you must, here is the recipe. http://thepioneerwoman.com/tasty-kitchen/recipes/breads/banana-bread-4/
It was my intent to post nearly every day in this blog. That was sabotaged by having 16 people in the house last week. I loved every minute. Except for the cooking part. But that is for another post. This is all about the peaches. All 200 lbs of them. My sister Jodi drove 14 hours to can peaches. Only when you can 200 lbs of peaches do you understand why every garage sale has boxes of canning jars.
This is my niece Jessica. She ran the fryer that we used to boil the peaches in a useless attempt to remove the fuzzy skins. You have to buy the right peaches for that trick to work. Jessica was convinced we were in a wilderness so remote that AAA would not be able to find when we thought the keys were locked in the car.
This is my sister and nephew discovering that the peaches were not freestone after all. Five hours of peeling and skinning…
Our surrogate mother for the day, Marlene pouring 25 lbs of sugar. Should you make anything that requires 25 lbs of white refined sugar? I think not. But look. Look how pretty they are. I will line them up on a shelf and feel like a pioneer.
Okay my dear healthy friends. You know who you are, the ones that drink vegetable smoothies of beets and spinach. Every day. Some of you twice per day. First, beets aren’t for me. I can’t get past the dirt taste. So I made a smoothie of kale, collard and spinach. But I was too scared to try it. So I added an apple, berries and carrots. And it looked like this:
It’s not horrible. That’s all I will say. And it made me feel smug that I had eaten so many grown-up veggies. Laura drank a few swigs and started to swell. And her stomach started to ache. She is sticking to the raspberry chocolate smoothies.
Tonight we had popcorn for dinner. I tried to make it a meal for the kids by adding apples and yogurt. Is that bad? I just didn’t feel like cooking. I opened the fridge and confusion poured over me. Or pored or poored. I made shrimp tacos for lunch. Delicious. I make these often. Jodi, my dear sister, spent $20 shipping to send me three packages of my favorite tortillas, Mi Abuelita Bonita Green Chili Corn Tortillas. If you ever see them in the store, know that they are worth beating people up to get them.
Here’s the recipe:
Corn tortillas (Eric, my beloved husband, only eats flour tortillas. So I roll his up as a burrito.)
Shrimp. I am lazy and buy precooked, shelled, frozen shrimp. And still resent that I need to pull off the tails. I cook 5-6 shrimp per taco and make 2 tacos/adult. You do the math. It hurts my head.
Make salsa. I use 1 small can of Salsa Casera. If you open my cupboard you will see stacks & stacks of salsa casera. Just pop one open, add lime & cilantro and everyone will think you made homemade salsa. Really.
1 blob of mayonnaise, even if you hate mayonnaise, mixed with 2 blobs of cheap salsa. Eric buys it by the jug at Costco. A blob is about 1/4 cup. Maybe. If you don’t have a jug’o’salsa, or pace picante, or your jar of salsa has a crust along the top like it hasn’t been opened in months, you can use the salsa casera before you add the lime. Oh, you already added the lime? Oh well. Use it anyway. You really can’t skip this step.
Shredded cabbage. I buy the pre-made coleslaw bags. I told you I was lazy.
Directions:
1. Cook shrimp in 1 tbs oil, add 3 tbs salsa casera. I just made 3 tbs up.
2. Warm tortillas in fry pan.
3. Assemble tacos like this:
tortilla – mayo salsa – shrimp – cabbage – salsa casera with lime & cilantro
You can also add cheese at any point. Which is true for most foods.
So good. Makes me want to go eat shrimp. And lime. And Salsa.
First post ever. I thought of this blog as I scrolled through yet another delicious recipe at the purple foodie http://purplefoodie.com. Why is it that people can think of new recipes? That turn out? Well enough to share with the world? On a REGULAR basis? Is it a talent like composing music? Because I often try recipes and end up with slop. Or comments from guests like, “what is that flavor in the salad with the aftertaste of vomit?” Which strangely makes me feel good that my friends are so comfortable with me.
I am not going to always write about food. I mean I don’t even like to cook most days. I just like to eat.
