Monday, December 21, 2009


My mouth is burning.

And in several hours my bung-holio will be burning. It's worth it.

I found a recipe that claimed to be the Chevy's roasted tomato salsa. I made it tonight and it actually is the recipe! I love it! I was about to cave and buy a huge tub of it from Chevy's but now that I know the secret...I'll be making and eating this for a few weeks straight.

Below is the recipe, my tweaks in parentheses. And, of course, don't forget the riesling!

6 medium tomatoes
10 small jalapenos -red is best (I only used 4 freaking jalapenos & it's plenty hot)
1/4 medium Spanish onion
2 garlic cloves (I used 3, could even use 4 cloves)
2 tablespoons fresh cilantro - chopped
2 tablespoons white vinegar
2 teaspoons salt (I think 1 teaspoon salt is salty enough)
1 1/2 teaspoons liquid smoke, mesquite-flavored (Use it if you have it handy, but I didn't think it was necessary)

1. Preheat your barbecue grill to high.

2. Remove any stems from the tomatoes, then rub some oil over each tomato. You may want to cut the tomatoes in half for easier grilling. You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill, on medium, and cook about 10 minutes.

4. Place the jalapenos onto the grill. TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame.

5. Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.

6. When almost the entire surface of the peppers has charred black you can remove them from the grill.

7. The tomatoes will turn partially black, but when the skin begins to come off they are done.

8. Put the peppers and tomatoes on a plate and let them cool.

9. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

10. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

11. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes about 4 cups.

Sunday, December 13, 2009

Chubby Chased?

A cutie in the next line at the local big name grocery store looked over and smiled. I smile back and think "So glad i'm not wearing sweats!"

Maybe one out of 20 times I actually want to be chubby chased and this was one of those times. He was tall, good looking, great smile and knew how to dress himself.

Perhaps it was the hunger that confused me or the giddy anticipation of the yummy mint chocolate chip ice cream that clouded my sixth sense, but I was completely caught off guard by what came out of cutie's mouth.

Cutie: Those are great strappy heels, girl!

And with those six words, I realized this was no chubby chaser. This is the kind of guy who appreciates great heels, the kind of guy who is gay.

By the way, hell's yeah, they're damn sexy 3 inch bronze strappy heels.

Wednesday, December 9, 2009

I Heart Eggs

No, your eyes doth not deceive thee. That is a little heart shaped pan. A little story behind this pan. And oh, I absolutely see the irony this little non-stick pan serves up.

1. It was gift from a friend, make that a former friend.
2. Former friend insisted I cook more for my BF, now an ex.
3. I never cooked that much when I was with that ex, much less make him heart shaped eggs.
4. Former friend and the ex became an item.
5. I'm no longer fond of the former friend or the ex.

Just kidding on point number 4. It woulda been funny if it was true.

Regardless of how & why I have this little item, I found it while searching for a loaf pan. I figured since I found it & I can eat eggs all day, every day, I whipped up this little yummy bite.

Sunny side up, on top of fresh arugula, drizzled with sweet chili sauce. YUM!

When I can eat carbs this weekend, I'm gonna put that amazing creation on top of sharp cheddar cheesed bread. I may just have a dozen eggs on Saturday morning.

PS - In case you're wondering what to wash it down with....Riesling!

Tuesday, December 8, 2009

Crunch. Chew. Sip. Repeat.

How can it be that it's taken me so long to discover that guac & chips with riesling is a fantastic combination?!?

In case you haven't discovered the combo, you should really try it. The sweet crisp riesling cuts through the creamy guac and adds a new dimension to it.

I made a huge bowl of it with 4 avocados, 3 roma tomatoes, cilantro, fresh garlic, lime juice & salt. Yes, I ate half of it and downed 2 glasses of riesling. It was a great dinner.

And I slept well that night.