Wednesday, October 6, 2010

Making it day by day

Sorry for the lack of posts. We have been pretending to be professional hospice workers at home. Bullet is very, very ill but doing very well. I realize that doesn't make any sense. But she is the toughest little pup I've ever met, and stubborn as a mule. She has had 3 close encounters with death and has bounced back from each. This is, needless to say, very difficult for us to deal with emotionally, physically, psychologically  and every other ally. But anywho, she is with us, and most of our energy goes to caring for her. We've never loved a pet like this, she is a very unusual dog. But I guess everyone has that one special pet in their lives.... there will never be another Bullet.  **Edit: Just so you know, she is walking, eating, tailwagging and doing all those other doggy things. We are not holding on to her while she suffers, we wouldn't do that.

In the meantime.... we must eat. Not Keller, thank you. Look in the cupboard and the freezer, what's there? Actually I stood in the kitchen staring at a package of defrosting chicken for a good 15 minutes thinking oh dear.... But I looked around and found canned black beans, rice, salsa, onions garlic and corn tortillas. Starting to come together here!!! Defrosted the chicken and cut it into chunks and marinated it in olive oil, chopped garlic, cumin and some chopped onion. The marinade went on about 30 minutes.

Make the rice" 2 parts water 1 part rice , a pinch of salt and a drizzle of white vinegar. Bring to a boil, reduce heat, but still boiling, cover and cook exactly 12 minutes... dont peek. After 12 minutes remove from heat and let water absorb 5 minutes. Fluff with a fork when ready to serve.

Black Beans: heat some canola oil in a pan and add onions, cook till translucent about 5 min. Add garlic (chopped) and cook for 30 secs more. Add beans. Salt and pepper and cumin to taste. I added some Ro-tel.  Chopped jalapenos are good too but I didn't have any on hand. Simmer for about 30 minutes.

I am off the chart into canned stuff on this one, usually not my preference at all.

Put a littke canola into a nonstick skillet and fry up your corn tortillas. A little goes a long way. Just brown them up and flip and then remove to drain.

FINALLY, heat canola in a large skillet and on hight heat sautee the chicken and marinade mixture. I like having the chicks brown but if you have too much liquid, they won't. It doesn't matter, do it either way, it will taste great.

SERVE: Rice, beans, chicken grated monterey jack, salsa, and fried corn tortillas.

AWESOME... I am serious... It was really really good. And sometimes presentation just isn't all that important!

See you soon.. pat your pets, hug your special people

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