what an amazing dinner this evening. i had a decent crop of tomatillos this summer that i made rick bayless' essential roasted tomatillo-serrano salsa with. it freezes beautifully. i defrosted some and made enchiladas with chicken and chard from a local farm, pepper Jack cheese and yellow onion. i also busted out my new mortar and pestle to make guac (which, sadly, was too small for guac making) and made a lovely cabbage-bell pepper slaw.
if i had softened butter, i'd be busting out an apple cake right now, but alas, it'll have to wait til tomorrow.
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