My Broccoli and Pine Nut Soup, with added cauliflower, toasted pecans, and fresh, homegrown mint!
Eric’s garden haul for the week: tomatoes, jalapeños, and habaneros.
See, I told you we’ve been eating a lot of polenta! This is parmesan polenta with “deconstructed pesto” (aka, I’m Too Lazy to Wash the Food Processor): toasted pine nuts and pecans, fried onions, olive oil, grated parmesan, and shredded basil.
The student has become the teacher! He also made me this amazing dinner: locally made-sausage (leftover from a friend’s food truck, gifted); peperoncinis; penne with homemade tomato sauce from homegrown tomatoes and basil. Delicious! One of his top five meals ever!
Uh… I’m gonna need more of the Thirsty Planet Franklin Smoked Porter (yes, as in Franklin Barbecue!). Sampled at The Drag Bar (formerly Varsity Bar).
I know I keep saying it on all media platoforms ad infinitum, but Taco Joint has the best breakfast tacos in town. This is the migas taco (the melted Gouda makes it), with avocado salsa. Dear Lord.
I might’ve also had lunch there.
(El Señor Crockett: basically, a fajita taco.)
Eric also made us a really spicy pizza with some of those homegrown chiles.
His years working in the family Italian bakery have finally started to pay off… for me. Here’s his recipe.
Cast-iron-pan-fried salmon burger from Wheatsville, topped with melted provolone and leftover avocado salsa from Taco Joint. Bunless. I didn’t see any reason to bother!
Homemade tostadas with homemade refried black beans (with bacon fat and my – refried beans recipe here), Monterey Jack, Cheddar, and homegrown jalapeños!
Eric added fresh, homegrown tomatoes and black pepper.
So, basically, my diet is now 100% Mexican and Italian food. No gripes.
That breakfast taco is making me drool! A lot!
They are ridiculously tasty.