Well if you are making raw Mexican food then your problem is settled.So won't bore you with recipes. If you happen not to want raw food, you can make almost anything in a microwave, and make something good quickly wutgiyt heating the house. Crockpots also don't heat up the house, but obviously not something for last minute meals.
Spike's Bitches 44: It's about the rules having changed.
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Argh! Cal-OSHA is making my head hurt.
Are you wearing your hard hat to protect you from that? Did you fill out an accident report?
My microwave isn't great for more than heating stuff up -- it's kind of at a weird angle, so anything that requires stirring also requires really awkward stretching.
I made taco filling and cheezy sauce. Both taste way too salty for my taste. Tomorrow, I will buy some romaine to use as taco shells and stuff to make salsa and guacamole and some veggies to put on top.
Hil, did you get some oddball eggplants recently, or am I thinking of someone else?
I got these at the farmers market today, mostly because of the cute. [link]
Some are Thai, some Turkish.
Anyone have ideas on what to do with them?
[More helpful than my sister's "you can add in the Japanese eggplant you have growing and have a Global Eggplant Summit!" Which, granted, is now most likely what I'll call whatever I come up with, but not so much help in the execution.]
Yeah, I got a bunch of the orange Turkish ones, but they got mushy before I had a chance to cook them. My plan was slicing, frying in olive oil, and then adding a tahini garlic sauce.
Eggplant comes in not-purple? Whoa.
I know! I've seen paler purple or ones that are striated with white but these were new to me.
Report back on whether they taste different, whatever you end up doing with them. I need more data on this anomaly before I can fully process it, I think.
Lots of vegetables come in all different colors. I've seen purple carrots! It's only in the past few hundred years, as agriculture has gotten more industrialized, that we've picked just one or two kinds of each to be the "standard," usually because that kind would keep the longest or travel best. It used to be that each place would grow whichever kind grew best there, and so different places would end up with different colors and shapes.