When Dinner Becomes Breakfast

Last Friday, Sarah taught everyone how to make tamales at our weekly Potluck. Alex made some awesome Mexican rice with black beans and veggies to go with, or in, the tamales. At the end of the night, Alex and I scored a bunch of the left overs, that I used for breakfast the next morning! I took Sarah's tamale dough and added some masa and bacon grease to make tortillas. I reheated Alex's rice and bean deliciousness and made some scrambled eggs to go with it. This might be my new favorite breakfast!

Instant Sorbet!

Check it out! All I did was blend up frozen raspberries and huckleberries with a bit of honey! The raspberry seeds were the only drawback (this is why people normally cook fruit like raspberries and then strain the seeds out before making sorbet), otherwise it was absolutely delicious!

Curry and Chai

Last night I made a chicken curry for dinner. I didn't follow a recipe, so I have no idea what type of curry it is but here is what went into it:

Stokesberry chicken breasts, yellow and red onion, a bulb and a half of garlic and an equal amount of fresh-frozen ginger, peppers, carrots, broccoli, sweet potatoes, tomatoes, chicken stock, coriander, cinnamon, alspice, clove, tumeric, black pepper, paprika, cumin, ras al hanout, and salt.

Alex made some chai to go with it (it's a mix from Teahouse Kuan Yin).

I ended up mopping up the juice on my plate with cornbread, which gave me an idea: curry tamales!

Dreaming of somewhere south of here...

My friend, Sarah, has Mexican blood in her. She made tortillas by hand a few nights ago with nothing more than Masa glued together with a little bit of bacon grease, salt, and water. They were incredible, and she got me thinking about Southern and Mexican food, which is what inspired this dinner.

I bought some Masa, but decided not to do anything with it yet. Instead I made cornbread, following the recipe that Alex uses to make his heavenly cornbread. Mine was pretty good, but Alex's cornbread is the best. Then I decided to make some coleslaw since we have more cabbage than we know what to do with at the moment. I like my coleslaw chunky with all sorts of stuff in it; carrots, red onion, garlic, mortar&pestled mustard seeds, paprika, cayenne, black pepper, salt, cumin, apple cider vinegar, and mayo. Lastly I made some ground beef grub with onions, garlic, peppers (spicy and sweet), corn, tomato juice, molasses, paprika, cumin, and salt. Twas a delicious dinner indeed!