It is a beautiful sunny day in Los Angeles. It rained last night, so the sky is blue, there are "Jesus clouds" in the sky, and it's cool - if only the weather were always like this. Of course, if it were I wouldn't appreciate it as much as I do.
I have lots of "inside" things I need to do today, but the day is much more suited to outside things - so screw it. I am pulling a runner on being responsible today. If you're out and about in "Snata" Monica today you just might see me - I'll be the freakishly pale girl.
Saturday, February 20, 2010
Sunday, February 14, 2010
Get lost in the sun.
Tonight for dinner I am making calabacitas - which is a delicious skillet squash dish making use of the bountiful Mexican summer squash in all the local markets.
1.5 lbs of Mexican squash cut into bite sized pieces (if you are using zucchini, you might want to add a sprinkle of sugar)
2 cups of frozen or fresh corn
1 medium red bell pepper, medium dice (or small if you like)
1 large (or two small) tomatoes, diced
olive oil/vegetable oil
grated cheese - jack is good, so is cheddar
In a good sized saucepan saute the squash, corn, pepper and tomato in a little oil. Cover pan, and cook over medium heat until everything is tender. Add a handful of cheese on top, do not stir through. Cover again and let the cheese melt into the mixture. Once it does, remove cover, stir, and add another handful of cheese. Let that melt too. Serve it up with tortillas or pita bread.
Oh, and if you're a meat eater you could add some to this if you were so inclined. You could brown off some ground (turkey? beef?) and stir it through when you add the second handful of cheese. Or, you could stir through some shredded chicken or something. I dunno why you would want to spoil perfectly good vegetables with meat, but hey, knock yourself out.
Delicious!
1.5 lbs of Mexican squash cut into bite sized pieces (if you are using zucchini, you might want to add a sprinkle of sugar)
2 cups of frozen or fresh corn
1 medium red bell pepper, medium dice (or small if you like)
1 large (or two small) tomatoes, diced
olive oil/vegetable oil
grated cheese - jack is good, so is cheddar
In a good sized saucepan saute the squash, corn, pepper and tomato in a little oil. Cover pan, and cook over medium heat until everything is tender. Add a handful of cheese on top, do not stir through. Cover again and let the cheese melt into the mixture. Once it does, remove cover, stir, and add another handful of cheese. Let that melt too. Serve it up with tortillas or pita bread.
Oh, and if you're a meat eater you could add some to this if you were so inclined. You could brown off some ground (turkey? beef?) and stir it through when you add the second handful of cheese. Or, you could stir through some shredded chicken or something. I dunno why you would want to spoil perfectly good vegetables with meat, but hey, knock yourself out.
Delicious!
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