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Sunday, September 27th, 2009 10:29 pmYesterday we went out to Woodland Park, Co to visit Angletech Cycles for recumbent sampling. The owner, Kelvin, says, "I'll see you in the future" before he sends you off on a bike. Every time. I only loved the very expensive bikes.
We've been trying to get![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
apotropaic over here for dinner for awhile. I told her she needed to come over and eat my 2.5 foot long zucchini, then giggled.
So I was over at the Mexican market and cactus pears are in season, so I got some, and some corn smut (canned). I made Prickly Pear Margaritas
http://whatscookingamerica.net/Beverage/PricklyPear.htm.* Got Uncle Mark to start some Sopapilla dough http://www.cooks.com/rec/view/0,1649,146167-235204,00.html. Guacamole. Opened some of Uncle Mark's Pineapple Peach Salsa and served fresh tortilla chips. Zucchinis that big are for stuffing, so I hollowed it out with an ice cream scoop and stuffed it with: wild rice, queso fresco, corn smut, tomatoes, chiles, and green chili. Wrapped it in foil and grilled it with some corn on the cob. Excellent dinner.
Uncle Mark had kind of an off day. We told him this morning that my tummy was woogie and I was not in the mood for food but he made me a BIG breakfast anyway, forgetting the previous conversation. At breakfast we discussed him joining me for the Mexican and Asian markets, by 3 he'd forgotten. While he was heating up oil for the sopapillas I said, *sniff sniff* "Are you frying those in basil oil?" "... I might accidentally be..." We had a good laugh.
*Cactus pears didn't juice. I chopped them up, soaked them tequila for 1.5h, and strained. You'll want the pink ones for the funky color. I also used palm sugar.
We've been trying to get
apotropaic over here for dinner for awhile. I told her she needed to come over and eat my 2.5 foot long zucchini, then giggled.So I was over at the Mexican market and cactus pears are in season, so I got some, and some corn smut (canned). I made Prickly Pear Margaritas
http://whatscookingamerica.net/Beverage/PricklyPear.htm.* Got Uncle Mark to start some Sopapilla dough http://www.cooks.com/rec/view/0,1649,146167-235204,00.html. Guacamole. Opened some of Uncle Mark's Pineapple Peach Salsa and served fresh tortilla chips. Zucchinis that big are for stuffing, so I hollowed it out with an ice cream scoop and stuffed it with: wild rice, queso fresco, corn smut, tomatoes, chiles, and green chili. Wrapped it in foil and grilled it with some corn on the cob. Excellent dinner.
Uncle Mark had kind of an off day. We told him this morning that my tummy was woogie and I was not in the mood for food but he made me a BIG breakfast anyway, forgetting the previous conversation. At breakfast we discussed him joining me for the Mexican and Asian markets, by 3 he'd forgotten. While he was heating up oil for the sopapillas I said, *sniff sniff* "Are you frying those in basil oil?" "... I might accidentally be..." We had a good laugh.
*Cactus pears didn't juice. I chopped them up, soaked them tequila for 1.5h, and strained. You'll want the pink ones for the funky color. I also used palm sugar.
