Thanksgiving. Short week on campus. My second short week, actually. I was joking that I could get used to these 20 hour work weeks. I feel like no one is doing a thing. Who really wants to start a project when you only work for 20 hours? Not time to get anything done. Just try and blow through the days. And from what I gather, many people don’t plan on coming into work Wednesday anyway. I live close to campus so it’s no big deal but if I had to commute into town… nope. Not for 4 hours.
Followed my nose. The Facilities guys had a BBQ. Or better, all day cooking event. They fired up the smoker at 8AM and put pork ribs, bone in chicken breast, chicken legs, quail wrapped in bacon, all sorts of sausage links. Chorizo & eggs. Homemade tortillas. I had myself some eggs. Everyone said they were spicy. I must be missing something?
Multiple batches of hot sauce. One for the white boys and one for the people that know how to handle their heat. I impressed the grounds guys with my ability to eat the REAL sauce. I knew there was a reason I have been eating jalapeño all my life. It was for this moment! To show the world that I can handle the heat. Unlike the other gringos that were crying and puffing, I endured. I ate chip after chip. The flavor was outstanding. (Side not: the guy making the REAL sauce took a habanero seed to the eye while cutting it. He looked miserable. What a champion!)
Side effect of this cook out is that I was left smelling like a camp fire all day. I could smell it all dang day. I was offered hibiscus scented Febreze. I don’t think that would mix well.
I don’t think I like the month of November. I’m bitter that October is over (my favorite month) and it’s not yet Christmas. This year the weather just won’t make up its mind. I should not have my AC blowing this time of year, but I do. It’s hot. Tomorrow is supposed to be cold & cloudy like I like it.
Thanksgiving. As far as holiday meals go, it’s my least favorite. No spice no dice. Turkey is just okay and the rest of the meal is carbohydrates. Think about it. Do you really make Thanksgiving plates any other time during the year? If the food was so amazing wouldn’t it be on the menu regularly? And why must we have mashed potatoes every year? I’m not hating on mashed potatoes, but they are not special. I can find them on nearly every menu in town. Why not make au gratin for a change? Hell, even seasoned red potatoes would be preferred. Green bean casserole. Let’s put a little effort into this for once. Add some spice. Maybe don’t let the most incapable person in the kitchen make it. The reasoning being he can’t possible screw that dish up. Maybe just give him clean up duties next time. Cranberry sauce from a can is gross. When I made my own people still went for the canned stuff. Waste of my time. What is appealing about that red gelatin? Nothing, that’s what! Dressing/stuffing is okay. I really don’t crave it. (One Thanksgiving home from Lubbock I did eat it raw and cold right out of the fridge with my friend Melanie one night after having a few too many beverages. We never even thought a thing about it. My mom wasn’t to thrilled the next morning when she opened the fridge only to find the dressing/stuffing annihilated. Mel & I still joke about that to this day. We will have a laugh about it this Thanksgiving.) I’ve tried to make things exciting by introducing new dishes over the year. Everyone want’s traditional. I give up.
Hope you all have a Happy Thanksgiving!!! May your food be more exciting than mine!!
Jalapeño
I got to cook for the sister & mother-in-law. I threw together skillet king ranch chicken. I had to make a last min run to the store for sour cream because it needed to be cooled down a bit. They seemed to have liked it.
Bekah was in need of some more comfort food so we just picked up some frozen lasagna from HEB. It was okay.
Korean BBQ chicken with a side of kimchi and broccoli that I really needed to use. I usually use this sauce with steak. Honestly, I think it caramelizes better with the steak.
Prosciutto & sage wrapped chicken. Bekah made this and I made the white wine sauce. Chardonnay, chicken stock & butter reduced. Love this meal, but the chicken was a little dry. Sorry Bekah.
Hot & Sour soup. This was my first attempt. I was really kind of apprehensive about getting the eggs to ribbon like they needed to but it worked out. My sister-in-law was with us again and she said it was amazing. She would know. I will make this again.
Cocktail of the Week: Old Fashion with black cherry.
En Fuego 