Wednesday, July 9, 2008

What I Did on My Summer Vacation

Well, I did absolutely nothing. I had high hopes that I would whip up delicious dishes to put in my freezer. I would make batches of cookies and other treats to bring to my friends at work. I just never happened. The slacker in me took over. I took two or three naps a day while watching who's the baby daddy on Maury Povich. I saw hour after hour of the NFL Networks Top Ten. As a matter of fact, I rarely left my home. The longest trip we took was a four hour excursion to the emergency room. MJ contracted a really bad case of swimmer's ear. This from a guy who can't swim. Go figure.

I was talking to CD this morning. And we were discussing marinades and spices. He gave me a recipe for adobo sauce that I will try. That led us to my true dilemma. My spice rack is sorely lacking. There was a time when I had a wealth of dried herbs and spices to choose from. Now, we only have the bare minimum. Could this be the source of my discontent? Would a trip to Penzeys or World of Spice (Philly) be in order? Or at least a trip down the international food aisle for a little multicultural inspiration. I'll let you know what it will be.

In the meantime, my vacation is over. What meals shall I prepare as I ponder my spicy dilemma? The freezer is full of steak, chicken and shrimp. I know tonight I'll be prepping a whole chicken for a crockpot meal. I'm really looking forward to that. I'm thinking that a ceasar (sp) salad with steak might be a welcome change for us.

What are you spices of choice? What can't you live without? What spice were you introduced to that surprised you? What flavors inspire you?


Anonymous said...

Hi, Alicia!

Ha! Listen to you: "I took two or three naps a day while watching who's the baby daddy on Maury Povich." If I had been drinking anything when I read that, it most certainly would have been sprayed all over my laptop. Maury should buy DNA tests in bulk!

But seriously... Recently I was inspired by a restaurant meal--a mexican lasagna stuffed with chicken and corn--to make my own homemade twist. I used new chipotle-flavored Old El Paso taco seasoning. It has a great smoky/spicy flavor. I layered the cooked, seasoned meat between tortillas, Monterey Jack cheese, and some chipotle salsa. I baked it in the oven until the top layer of cheese was browned and a little crispy. Super yummy, but a tad salty. I probably should have cut back a little on the cheese and salsa.

AJ said...

I so have to try this. What kind of tortillas did you use?