On my latest culinary adventure I hit a huge milestone (in my opinion anyway). I’ve been to Mi Tierra’s in the heart of the Market Square in San Antonio every Fiesta for the past twenty-three years. Considering my lack of pork gorditas inhaleage this trip, I decided to say ‘screw it’ and eat something weird. Now, I did not actually order said ‘weird item’, but my dad did, considering it’s been about 5 years since I’ve deviated from my order of Caldo de Mercado (basically chicken tortilla soup in all its glory) with flour tortillas.
And what was this weird item you may ask? Well boys and girls (aka the 6 people that follow this thing), it was Cabritos. Delicious, meaty goodness it was amazing before, during, and after I learned what it was: baby goat. And let me tell you, I’d do it all over again if my Dad or someone else decided to pay for it because of the special little ‘market price’ where the actual price should be. Yikes. Not only was the actual meat portion I was given completely blow away and sadness I may have felt about eating this little creature, but the skin? Holy rice cakes Batman, this skin was good. Melt-in-your-mouth kind of good.
Sorry for my lack of pictures this time around, but considering I may have lost a finger if I tried to take another bite, you can understand that his entire meal was gone in about seconds.
It’s always a comfort and shock to the system when the things you least expect to bring you back up are the things that usually bring you down in the first place. (Unrelated ‘bring you down’, but a ‘bring you down’ all the same.)
I can’t remember the last time I’ve been this close to screaming just because I can. I dread the unexpected outcome; things just outside of your control. You reach for it, and for that one second, you believe it’s within your grasp…only for reality to rears its mischievous head while you cry in shower, telling yourself it wasn’t all that important in the first place. I believe that even if your deepest wish is something frivolous, something that others may scoff at, you shouldn’t let it sway you. It may not be monumental to others, but as long as it holds even the slightest bit of importance with you, it deserves to be sought after.
I may be a bitch sometimes, but at least I’m honest. Alice Laussade is starting to rub off on me.
It’s almost four am and thanks to Pandora guess what I’ve just realized:
- I listened to *NSYNC and Backstreet Boys more than 14 years ago
- Jonathan Taylor Thomas is in his 30’s
- And to top it all off, I can remember the words to songs that I listened to when I was 9 and yet, I can’t remember half the things I say when I’m having a conversation with my sisters/boyfriend/mother.
I have a feeling Blink was right, 23 may be a bit rough.
Update: 98 degrees just came on immediately after. Who even remembers their songs? Clearly I do. I promise I don’t mean it. I mean, It was the 90’s, a lot of crazy things were going on.
Oh yeah, I’m back.
And btw, yes, it was delicious.
Rubbed the delmonico steaks down with some olive oil, thyme, rosemary (clearly I like rosemary-as you can tell from the photo), salt, and pepper. Cooked them on the stove for a bit while roasting the carrots, potatoes, and green beans in a pan for about 30 min. Hosed those down (I’m kidding. “Lightly dusted” is more how it went) with some sea salt, pepper, olive oil, rosemary, and a little bit of lemon juice on the green beans.
Going to go sleep it off now. Night ladies and gents.
And no, not the good kind…if there is a good kind. I have a feeling there isn’t. I just want to go back to before when I didn’t have to worry about debts to be paid and nonsense like that.
- Wine is out. Like, for real, it’s all gone.
- The dominos pan pizza advertisements and emails are mocking me (I’m literally going to go all Linda Blair if I see another one )
- My phone keeps turning itself on even though I’ve turned it off
- I don’t own Tron Legacy on DVD
- Cabin fever is setting in (can’t you tell?)
I just wanted to enjoy my snow day.
Roasted Edamame with Sea Salt and Cracked Black Pepper
Makes roughly 2 cups
16 ounces frozen shelled edamame
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
(or 1-2 teaspoons alternate seasoning)
If you have time, thaw the edamame for an hour or so before baking in a strainer over a bowl (to catch the melting liquid). This will reduce the roasting time.
Preheat the oven to 375°F.
Pour the edamame in a strainer and run under warm water for a few seconds to melt any ice crystals. Spread the edamame on a clean dish towel and pat gently with another dish towel to dry them as much as possible.
In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired.
Spread the edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you’ll hear them “singing” as steam escapes from inside the bean.
Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.