Last night, we had burritos again. It all started with a ripe avocado, bought on impulse, and a request that Mr. P take over the kitchen. Mr. P reported that the avocado was perfect in all ways; the guacamole he made came out creamy and wonderful. I know there was fresh cilantro and salt in there, not sure what else. It helps that mother P was raised in West Texas and makes some of the most outrageously delicious guac I've ever tasted. It's so automatic for her that she can't even tell me what she does. Somehow, Mr. P has picked up the technique through osmosis.
The beans were yummy -- left whole (not mashed), with onions, freshly ground cumin seeds, and probably other secret ingredients. We had whole wheat tortillas, chopped celery (for crunch), chopped black olives, smoky spicey chipotle salsa, grated cheese, and more fresh chopped cilantro, with blue chips on the side.
Oh, and because there was extra cilantro left over, I put it and some olive oil in the food processor, ground it up, and made a paste to freeze for some future project. Maybe we'll put it on top of fresh tomatoes, or mix it with toasted walnuts, or add some hot spice to it. We'll see when the time comes.
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