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As I mentioned, I lately found my self in the mood for a fall fiesta, and what is more ‘fall’ – and November, precisely – than turkey?
Thankfully I recalled reading about these beer-braised turkey legs for tacos on The Kitchen Sink a while back, and it was one of those recipes that I immediately wanted to try. But for some reason another, immediately didn’t. Luckily, I didn’t forget it and instead stored it in the deep recesses of my surprisingly still-working brain, and after the pomegranate/lime bonanza at the Farmer’s Market, I pulled up this recipe on my trusty iPhone while at the store and bought all the ingredients.
And the best part? Turkey legs are damn cheap!!! We are talking $3 for two pounds (2 drumsticks – more than enough for dinner for 4) at Whole Foods. $3 total. And this is high turkey season!
This may come as a surprise to exactly no one, but I can be more than a little bit particular and more than a little bit peculiar.
One of the more peculiar things about which I am particular is a taco salad.
Or at least if I make the taco salad – as it is the furthest thing from any taco I would make. For starters, when I make tacos, I do shrimp or carnitas, shredded beef or any kind of fish, chicken, even slow roasted turkey legs, but I do not like ground meat tacos. Not at all. Which is why I think it is strange that I almost always make taco salads with ground meat. Well ground turkey really, but you know what I mean.
The stranger part of my taco salad creation is that tortilla chips are no where in sight. And seeing as how I love corn tortillas and tortilla chips, this would be the natural spot to add them in by the basketful.
But no, I prefer Fritos on my taco salad. There, I admit it. You can think I am strange, it’s okay – I am. But you must try this combination. I blame my love for this combo on Jake’s Tex Mex and my mother (I think she did this too – but it may have been an invention of necessity, snagging those little Frito-Lay bags that were meant for school lunches).
Right now I am heading to California for a few days for work (and then play) and I decided to actually do something I think about doing whenever I travel.
I made B dinner for a few of the nights I will be gone. This is something I have wanted to do before, but as we all know, there is usually more on your list before a trip than can get done, and this one usually ends up getting cut.
Backing up, it not like B can’t feed himself and so I must provide dinner, I just always thought it would be a nice fun little gesture. Plus, to be honest, this way I know that at least a few meals weren’t delivered or poured from a cereal box.
I decided on lasagna, figuring it is something he can easily heat up and tastes good after more than one day. And thankfully (and unlike me), B doesn’t bore of the same flavors after a day or two, although I’m really hoping he doesn’t finish the pan. Maybe I should have rethought this idea.
Do you still have leftovers around, or did you gobble them all up this weekend in sandwiches? I definitely have to do a (few) sandwich(es), but by Saturday, I am usually ready for some new flavors. Knowing that an awesome stock is so easy, soup is often on my agenda.
After all the tastes of fall, I am quite ready for some spice.
And I love me some tortilla soup!
I make it based on my grandma’s version, with just a few tweaks.
As the weather continues to dip, and everyone around you seems to have the sniffles, I think it is best to be armed with a few defenses.
My two cure alls:
- A good soup – I do not think it needs to be chicken noodle.
- Whiskey with hot water and lemon, maybe a touch of honey too.
But here we will only address the former – I’m sure any friend of mine already knows well enough how to purchase and consume whisky.
One of my favorites is Read the rest of this entry »
