Have any of you discovered the food truck craze in your area? Oh, my goodness, it's Big Stuff around here! Kali & Jesus have been following them for a while now but Beren and I hadn't had the opportunity to do so..until Thursday night.
The Seminole Hard Rock Hotel & Casino has been hosting a really cool Summer outdoor movie event which includes a food truck rally. We'd planned on attending last week but, alas, they had to cancel due to rain. This week, however, the weather gods spared us and the show was on!
We met up with Kali & Jesus' fellow tattoo artists/friends for Happy Hour..Bambi joined us as well..
Then headed over to the parking lot where the trucks were parked..
Decisions, decisions!
Beren's dinner, a sandwich called the Badonkadonk!
Kali ran into some of her old friends..
My crazy girls..
Temptation from Bambi..
Overall a wonderful experience, one which I plan to repeat in the coming week..smile...
You may have strong feelings about your ideas, and your convictions could lead you to come across as too strong and argumentative in your interactions with others. A great way to temper your mind-set is to consider the impact your words may have on people before you speak. Taking the time to think about your response first will allow time for your emotions to settle and you’ll be able to communicate more clearly. You might also make an effort to inject an extra dose of kindness into every response today. You may be surprised at how receptive others can be once you’ve adjusted your approach.
Taking care to temper our emotions and speak with kindness can enhance the clarity of our communications with others. We often speak without taking time to consider what we really want to say. If we can explore our true message carefully first, then choose the most effective words to express ourselves, we increase our chances for being understood and received by others. People will be willing to listen with an open mind and consider our ideas without feeling like we are pushing our beliefs on them. We then create a productive process of clear communication and a genuine exchange of ideas that benefits all of us. If you can communicate with others with an open mind and kind heart today, you might be pleasantly surprised by the responses you receive.
I am reflecting on today's horoscope, gearing up for a morning office meeting that has the potential to be unpleasant should I allow my emotions to take over. I need to breathe deeply and think clearly, not easy to do with the hormonal fog filing up my head. Wish me luck..
I want to make (continued) progress in my homemaking. This past week I've begun some re-decorating in the Castle and have really enjoyed the results. My long-neglected guest bathroom is now a cool, serene peaceful place where one can relax in a bubble bath with a scented candle by her side. Our old living room couch was replaced by a fresh new-to-us white one, courtesy of a generous neighbor. Beren repaired a broken sliding door, making it much easier for guests to enter and exit onto the Pirate Patio and pool area. The front window blinds are also repaired, allowing privacy when needed and rays of sunshine when open. I've ordered new window treatments which will arrive soon, can't wait to have them hung and then I'll share pics. I've also been doing more cooking which always brings me great joy.
Hearth and Home is so important to me, it's time to show it the attention it deserves.
In planning tonight's dinner, I knew I wanted to use up some of the 4th of July leftovers, in a healthy way. Plugging some ingredients into Allrecipes.com, I came up with this unique pasta recipe, Mexican Pasta. I tweaked the ingredients a bit, using the raw veggies and grilled corn that I had on hand and using Ro*tel tomatoes for flavor. I also eliminated the oil (and a bunch of calories) by using olive oil cooking spray. Knowing that my family isn't really fond of onions, I also cut the quantity down to just one.
Pasta Ole!
1/2 pound seashell pasta 1 onion, chopped 1 green or red bell pepper, chopped 1/2 cup sweet corn kernels 1 (15 ounce) can black beans, drained 1 (14.5 ounce) can peeled and diced tomatoes (Ro*tel preferred) 1/4 cup salsa 1/4 cup sliced black olives 1 1/2 tablespoons taco seasoning mix salt and pepper to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook onions and pepper in non-stick pan sprayed with cooking oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
Toss sauce with cooked pasta and serve.
Note: I topped my serving with a scant teaspoon of this delicious Mexican cheese..
I have an extra-special treat for you today, dear readers! Below is a blog post from one of the best writers, and one of my most favorite people in the world: my daughter, Kali. Enjoy!
I'm always looking for new cuisines to try, and living in South Florida definitely allows a lot of experimentation on this front. So for this 4th of July post, I'm highlighting two things I take shameless pleasure in: Jack Black and Mexican food.
One of my favorite things about the film Nacho Libre is the food-related theme. As our protagonist Nacho becomes a successful luchador by night, he begins to take more and more pleasure in his day job - cooking at the orphanage where he grew up. Salad has never been so dazzling. But for me, the scene that induced the most serious cravings was when "Esqueleto" purchases elotes for Nacho and himself. Elote is roasted corn, a popular street food in Mexico. The corn is roasted on the cob, and served with the husk folded back to form a handle, then topped with condiments including butter, cheese, sour cream, chili powder, mayonnaise, lime or lemon juice.
After seeing elote in Nacho Libre, I could not get it out of my mind. I first found Mexican street-style roasted corn locally at the Swap Shop, our local flea market/former circus/farmer's market. Recently, I've discovered *the* venue for elote and all other tasty varieties of Mexican street food - El Jefe Luchador in Deerfield Beach. When I heard Lynn Rossetto Kasper describe her version on The Splendid Table, I had to try my hand at making it myself. This is one of my contributions to our 4th of July celebration at Rapunzel's (Real Life) castle tomorrow. It is an easy and different way to dress up your BBQ - you'll never go back to plain old corn on the cob!
El Burrito Market in St. Paul supplied the inspiration for this recipe. Your grill is ready for the corn when the coals are covered with gray ash.
Serves 6
- 6 ears fresh sweet corn, husks peeled back but still attached to the ears - 1 1/2 sticks salted butter, melted* - Salt and freshly ground black pepper to taste - 2 cups Mexican Crema, or sour cream - About 3 cups freshly grated Parmigiano-Reggiano cheese** - 1/2 cup hot chili powder
1. Grill corn about 4 inches from coals for 8 to 10 minutes, turning with tongs and brushing with butter. Remove to a platter. Sprinkle lightly with salt and pepper.
2. Have the sour cream in one shallow bowl, the cheese on a large plate and the chili powder is a salt shaker.
3. Let corn cool until easy to handle but still warm. Remove husks then roll corn in sour cream, draining off excess. Then lightly roll in the cheese. Sprinkle with the optional chili powder to taste.
Variation: Some people like to temper the heat of the chili with a squeeze of fresh lime juice over the ear of corn.
* We are using Smart Balance instead - it's easier to spread and way healthier!
** The more authentic cheese to use, if you can find it, is cotija. It comes in a block or also grated. If you can't find it, of course, parmigiano-reggiano works fine!
Today's recipe is not quite as low-calorie as the previous I've posted but I can't imagine a cook-out without my mother's potato salad! Since I haven't been able to dig up her exact recipe, I did a Google search in hopes of finding something similar. This one from Betty Crocker looks just about right.
Favorite Potato Salad
A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.
Prep Time 10 Minutes
Total Time 4:50 Hrs:Mins
Makes 10 servings
6 medium boiling potatoes (2 pounds) 1 1/2 cups mayonnaise or salad dressing 1 tablespoon white or cider vinegar 1 tablespoon yellow mustard 1 teaspoon salt 1/4 teaspoon pepper 2 medium celery stalks, chopped (1 cup) 1 medium onion, chopped (1/2 cup) 4 hard cooked eggs, chopped
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes. Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Makes 10 servings (about 3/4 cup each)
To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.
Time Saver: You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.
Nutrition Information:
Calories 340 (Calories from Fat 260 ), Total Fat 29 g (Saturated Fat 5 g, Cholesterol 105 mg; Sodium 480 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g, Protein 4 g;
