#August Pico De Gallo

[cgclarkphoto]

2022 in review, one of my favorite shots from each month beginning with Robert Frost for January and then clock wise around the border, the middle shot is my favorite shot in 2022. -  cg photography

[thechloris]

What I’m Cooking Last Week in August

This is a time of year I love to cook! So many local and delicious fruits and veggies that i’m spoiled for choice. Anyway so far this week…

Grilled Shrimp Street Tacos with Escabeche Slaw and Pico de Gallo served with Elote Salad

Grain Bowl with Farro, Spinach, Apples, Goat Cheese, and Green Beans tossed with Poppyseed Dressing and a sprinkling of Popped Quinoa

A riff on Niçoise salad featuring Jarred Tuna in oil, Grilled Sliced Potatoes, Grilled Fairytale Eggplants, Tomatoes, Olives, and Basil.

Tonight we’re having dinner out (so I can rest!) and then tomorrow I’m going to try grilling carrots. Cut them up, toss them in my grilling basket, and see how it goes.

Notes:

You must grill potatoes. Go try it tonight! Slice yellow potatoes about 1 cm thick, toss with some oil and salt, and lay them flat on the grill. Cover, high heat, turn 8-10 min in. Cook about 20 total. (i use my grilling basket so I don’t have to worry about them falling thru)

Also, fairytale eggplants are the best ever! They are incredibly good

[chaletnz]

Puno: Amantani Island

From the floating islands it took about another hour and a half to reach Amantani Island located further out in Lake Titicaca, and in the grand scheme of things it doesn’t seem too bad considering from northernmost to southernmost points in the lake the travel time is 24 hours! The island has 5000 inhabitants and they all must be married. However, once married there is no divorce so they must be certain. After three years together, a couple will either marry or split up as is the custom. For couples marrying, it will be on a Sunday in August. Everyone on the island is invited and will celebrate together for 7 days as your once in a lifetime moment to be the centre of attention. Everyone has a turn to be elected as the leader, with a new leader every year as chosen by the people for the people but if you’re not married you cannot lead. Work is strictly designated as either women’s work or men’s work which is why marriage is so important on this island as a couple must have the combo to contribute to their society. There are no police though so it’s a very safe little island! Communities come together to build houses for each other, all hands on deck to build a house from the ground up in 2-3 days, they need only to ask for help and have their materials ready to go. Our walk was a steep uphill climb from 3,800m to 4,000m above sea level and then we were at the town’s main square with a small shop that opened once we arrived so that we could buy some drinks and snacks. We walked for about an hour around the terraces of the island, stopped by a herd of sheep walking past at least three times. It was very peaceful and quiet, small paddocks with a handful of sheep grazing and sunny skies over the water - I took photos and think you could easily mistake the scene for New Zealand. We’d walked the full circle of the island and it was time to return to the peninsula for lunch in Llachon at Casa de Oliver y Sebastiana. They prepared two courses for us, pita bread with pico de gallo and quinoa soup, and then the main dish which was grilled trout with rice, chips, and vegetables. It was pretty good but gave me a little bit of a stomach ache afterwards. We watched the storm rolling in over Puno and reluctantly made our way into it as we were returned to the city. I dropped off my bag and then headed straight back out to get some photos of the cathedral before it got too dark, and also picked up some pastries anticipating a full day on the bus tomorrow to reach La Paz. I treated myself to a passionfruit tart as dessert too. I’ll never know for sure what exactly did it but at some point here I ended up food poisoning, it started at 10:30pm and woke me up at least four times to throw up. I had chills, fever, the works- but somehow I got through the night, made it onto the bus the next morning at 7:30am, and lived to tell the tale!

[scientificinquirer-blog]

With Only Gloves To Protect Them, Farmworkers Say They Tend Sick Cows Amid Bird Flu

In early August, farmworkers gathered under a pavilion at a park here for a picnic to celebrate Farmworker Appreciation Day. One sign that this year was different from the others was the menu: Beef fajitas, tortillas, pico de gallo, chips, beans — but no chicken. Farms in Colorado had culled millions of chickens in recent months to stem the transmission of bird flu. Organizers filled out the…

[parksaversnews]

The Ultimate Disneyland Plaza de la Familia Foodie Guide 2024

Welcome to the ultimate foodie guide for Plaza de la Familia at Disneyland Resort 2024! This guide will take you on a culinary journey through the vibrant and festive celebration inspired by Disney and Pixar's "Coco." Running from August 23 to November 2, 2024, this event is a must-visit for food lovers and Disney fans alike. From delectable dishes to unique drinks, Plaza de la Familia offers a feast for the senses. So grab your familia and let's dive into the delicious offerings and festive atmosphere of Plaza de la Familia! Plaza de la Familia at Disneyland Resort is a celebration of family, culture, and cuisine, inspired by the beloved film "Coco." This event, held at Disney California Adventure Park, brings the spirit of Día de los Muertos to life with vibrant decorations, live entertainment, and, of course, mouth-watering food. Whether you're a seasoned Disney-goer or a first-time visitor, this guide will help you navigate the culinary delights of Plaza de la Familia. Get ready to indulge in a variety of traditional Mexican dishes, refreshing beverages, and sweet treats that will leave you craving more.

Paradise Garden Grill (Available through Nov. 14; mobile order available)  - Carnitas Wet Burrito: House-made pork carnitas, Spanish rice, refried beans, cilantro, onions, salsa verde, and salsa roja served with house-made tortilla chips - Al Pastor Tacos: Pineapple-achiote-marinated pork with avocado spread and tomatillo salsa, served with Spanish rice and refried beans topped with queso fresco - Huarache with soy chorizo beans and seasoned steak tips topped with lettuce, cheese, avocado crema, and tomatillo salsa and served with Spanish rice and refried beans topped with nopales pico de gallo(Plant-based) - Street-style Watermelon with lime juice, chile-lime seasoning and chamoy (Plant-based) - Chile Verde Chicken Flautas topped with avocado spread, shredded lettuce, crema, queso fresco, tomatillo salsa, and pickled onions served with Spanish rice and refried beans topped with nopales pico de gallo

- Street-style Taco: Pineapple-Achiote-marinated pork in a corn tortilla served with Spanish rice and refried beans topped with queso fresco (Kids Meal Offering) - Vanilla Layer Cake: Layers of vanilla cake filled with a cinnamon mousse and sweet cream cheese frosting

Boardwalk Pizza and Pasta (Available through Nov. 14) - Horchata Cheesecake: Horchata-flavored cheesecake finished with orange, white chocolate curls

Tips for Attending Plaza de la Familia

To make the most of your visit to Plaza de la Familia, here are some helpful tips: - Arrive Early: The event can get crowded, especially on weekends. Arriving early will give you a chance to explore and enjoy the food without long lines. - Use Mobile Ordering: Many food items at Paradise Garden Grill are available for mobile order. This can save you time and allow you to enjoy more of the event. - Plan Your Meals: With so many delicious options, it can be hard to choose. Plan ahead and decide which dishes you want to try to make the most of your visit. - Stay Hydrated: With all the delicious food and drinks, it's easy to forget to stay hydrated. Make sure to drink plenty of water throughout the day. - Take Advantage of Photo Ops: The vibrant decorations and character meet-and-greets make for great photo opportunities. Don't forget to capture the memories! - Check the Entertainment Schedule: "A Musical Celebration of Coco" is a highlight of the event. Check the schedule and plan to catch a performance during your visit.

Plaza de la Familia Frequently Asked Questions

1. What is Plaza de la Familia? Plaza de la Familia is a seasonal event at Disney California Adventure Park, inspired by Disney and Pixar's "Coco." It celebrates the spirit of Día de los Muertos with food, entertainment, and decorations. 2. When does Plaza de la Familia take place? The event runs from August 23 to November 2, 2024. 3. Where is Plaza de la Familia located? Plaza de la Familia is located in the Paradise Gardens area of Disney California Adventure Park. 4. What kind of food is available at Plaza de la Familia? The event features a variety of traditional Mexican dishes, including flautas, tacos, burritos, quesadillas, and more. There are also unique beverages and sweet treats available. 5. Are there any special activities or entertainment at Plaza de la Familia? Yes, the event features "A Musical Celebration of Coco," a live street show with music and storytelling. There are also character meet-and-greets, photo opportunities, and arts and crafts. 6. Can I use mobile ordering for food at Plaza de la Familia? Yes, many food items at Paradise Garden Grill are available for mobile order, making it easy to enjoy your meal without waiting in long lines.

Final Thoughts

Plaza de la Familia at Disneyland Resort is a celebration of family, culture, and cuisine that you won't want to miss. With its delicious food, vibrant decorations, and lively entertainment, it's the perfect way to experience the magic of "Coco" and the spirit of Día de los Muertos. Whether you're a foodie looking to try new dishes or a Disney fan wanting to immerse yourself in the festive atmosphere, Plaza de la Familia has something for everyone. So gather your loved ones and head to Disney California Adventure Park for an unforgettable culinary adventure! Remember to use this guide to plan your visit, and don't forget to share your experiences and favorite dishes with us. ¡Buen provecho! Read the full article

[rabbitcruiser]

National Fajita Day 

Get some steak sizzling over an open flame because August 18 is National Fajita Day. It’s a day to celebrate the authentic taste of the Southwest with the fiesta of flavor known as the fajita. Throw in some awesome black beans or even add a little hot sauce, guacamole, sour cream, or cheese. The combinations are endless. It’s National Fajita Day so you know what you’ve got to do (eat fajitas, obviously).

History of National Fajita Day

A true manifesto of what Tex-Mex culture is, the fajita has taken the culinary world by storm but it all started from some very humble beginnings.

The concept of fajitas began to make the rounds in the early 1930s when Mexican vaqueros in Texas developed the fajita from throwaway cuts of beef – part of their payment for their job.  Because of this, said workers learned to use the tough cuts the best they could, especially the flavorsome skirt steak. They cooked the steak over an open fire or grill and were typically served with flour or corn tortillas, pico de gallo, guacamole, and southwestern spices. Soon the cheap, efficient meal meant as a quick fix for workers was becoming a staple in the area, finding its way into new mouths and bellies.  

As such, there are numerous different joints that were around at the time that claim to be the launchpad for the fajita. It’s not surprising, everyone wants to be part of a success story. It was in the late 1960s that  Sonny Falcon started selling fajitas. He sold so many that he was eventually christened “The Fajita King” as recognition for his role in introducing fajitas to the general public.

Other big moments in fajita history include the restaurant Ninfa’s creating their own version of fajitas in 1973, and Austin’s La Vista restaurant putting “sizzling fajitas” on the menu in 1982. National Fajita Day   itself was coined by the restaurant chain On the Border to celebrate the show-stopping dish. If all of this hasn’t got you watering at the mouth then we don’t know what will.

National Fajita Day timeline

1930s

Invention

Mexican ranch workers in Texas are thought to make the fajita prototype with cheap cuts of beef.

1969

First Sale

Sonny Falcon makes the first recorded fajita sales from his concession booth in Kyle, Texas.

1971

Mentioned

The word “fajita” used to define the dish officially appears in the Oxford English Dictionary.

1982

Hyatt Cuisine

Chef George Weidmann from the Hyatt Regency in Austin put “sizzling fajitas” on his menu with huge success.

National Fajita Day Activities

Cook your way to Fajita Nirvana

Find the best sizzling special

Discover another fajitas-inspired dish

It’s National Fajita Day, which means you should be making fajitas! Add bell peppers, onions, a slab of quality beef and a few sweet and savory ingredients to create a perfect melange of meat-veggie goodness.

Several restaurants across the nation offer hot deals on National Fajita Day. Find the nearest Mexican restaurant and indulge in the richly-marinated, grilled-to-perfection taste.

Fajita-stuffed bell peppers, chicken fajita sliders, vegan sweet potato fajitas, and shrimp fajita chili are all mouth-watering dishes you have to try on National Fajita Day. It's the perfect day for culinary experimentation and the possibilities are endless.

5 Facts About Fajitas

‘Fajita’ Translates to ‘Little Band’

It’s a humble dish

The term “Fajita King” is trademarked.

McDonald’s Tried it.

The original is called different in Mexico

In Spanish, fajita is a diminutive for “faja”, which translates to “belt” or “girdle”.

Workers were given the least desirable parts of butchered steers and made fajitas from skirt steaks.

Sonny Falcon trademarked the term after gaining popularity from the dish in the 1970s

In 1991, McDonald’s attempted to introduce their own Chicken Fajitas into the market.

While in the U.S we know them as fajitas, the Mexican term for grilled skirt steak is arracheras.

Source

[badooney7]

Getting stuff done, 1st full week of August:

did 4 modules of the study I'm getting money to participate in

emptied the dishwasher twice

made pico de gallo

signed for my new wheelchair and got a demo from the delivery guy

requested mail ballots for the statewide primary and the general election

attended my therapy session

got my hair cut

filled the liquid soap dispensers

harvested scallions from the herb garden

[dustin-the-great-ii-blog]

23 August 2022

Weight: 178.0 lb

Breakfast: 1/2 of an omlet from Denny's (108) with spinach (2), pico de gallo (7), jalapenos (3), and swiss cheese (40), with a fruit cup that included 2 strawberries (8), 5 grapes (10), and 3 slices of banana (10) -188cal

Lunch: other 1/2 of omlet (160) -160cal

Dinner: sandwich of bread (45), colbyjack (35), American (20), ham (20), salami (40), mayo (25), and balsamic (25) - 210cal

Snack: sugar/fat free vanilla bean ice cream (100), sugar free chocolate sauce (5), caramel (25), whipped cream (10) - 140cal

Total: 698cal

[study-with-aura]

August 23, 2022

It's been a dreary day again, but it only rained for a few hours today instead of all morning and afternoon like yesterday. Piano went well, and I am now tasked with memorizing a new performance piece and the two pieces from last week's lesson with working on memorization for this week's piece. They are review pieces mostly since I started on the new books last week, so it shouldn't be too hard.

I want dark chocolate. Mom said she'll buy some and I can have a piece after dance. Yum!

Breakfast: Cinnamon cardamom oatmeal + soy milk + an apple with peanut butter

Lunch: Spaghetti squash pasta topped with marinara and red kidney beans + a side of grapes + soy yogurt with chia seeds

Dinner: Steamed brown rice topped with spiced tofu + pico de gallo + smashed avocado + cheddar cheese

-

Tasks Completed:

Algebra 1 - Solved multi-step linear equations + absolute value equations practice + quiz

Lit and Comp 1 - Grammar assignment + studied vocabulary + read pages 109-129 of Narrative of Sojourner Truth

Spanish 1 - Lesson on Spanish greetings + graded assignment + practiced greetings on Duolingo

Bible 8 - Read John 7

Modern History 8 - Read biography about Alexander Graham Bell and added notes to booklet on timeline + studied diagrams of the earliest telephone + read about Lewis Latimer + read pages 118-140 of George Washington Carver: An American Biography by Rackham Holt

Physics/Chemistry 8 - Read about how a telephone works and described it to Julien

Computer 8 - Game lesson on oversharing through the internet

Practice - 60 minute piano lesson

Chores - Cleaned my bathroom

Khan Academy - Completed another section of the Internet Safety life skills course + took quiz 1

Reading - See Modern History 8 as I am reading my optional Modern History book to fulfill my 30 minutes of reading daily

Duolingo - spent 15 minutes learning French

-

What I’m Grateful for Today:

That the rain has finally stopped.

Quote of the Day:

The only difference between success and failure is the ability to take action.

-Alexander Graham Bell

🎧Piano Concerto in E-flat major, Op.31 (1922) - Hans Pfitzner

[whattolearntoday]

August 18th is...

Bad Poetry Day - Whether using sonnets, limericks, free verse or haiku, poetry certainly has the potential to be beautiful and powerful–but it can also be very, very awful. Of course it’s true that beauty is in the eye of the beholder, which probably also means that the judgment of what types of poetry are bad or good are relative based on personal preference. However, in some cases, poetry can just be so bad that everyone agrees that no good can come of it! 

Fajita Day -  In the early 1930s, Mexican vaqueros in Southwest Texas developed what we’ve grown to love all over the United States. Using throwaway cuts of beef, they developed the fajita. However, it wasn’t long before they became a staple in the region. These cowboys cooked the steak over an open fire or grill. Once cooked, they served it with flour or corn tortillas. In later years, fresh Pico de gallo, guacamole, and southwestern spices elevated the fajita. Soon the convenient meal for hardworking cowboys made an introduction to new audiences. The fajita became a destination food in the culinary world.

Ice Cream Pie Day -  First came putting ice cream on pies. The natural next step would be making ice cream into pies. With all the flavors available, our options are unlimited! Plus, when we figure in the types of crusts to make with ice cream pie, the concept is beyond delightful.

Mail Order Catalog Day - This day marks the anniversary of the first Montgomery Wards mail order catalog. On this day in 1872, Aaron Montgomery Ward of Chicago produced a catalog designed for direct order via mail. He aimed to remove the middleman from the business of buying and selling. As a result, he also drastically lowered prices.  The very first catalog consisted of an 8 by 12-inch single sheet of paper. On it, Ward included the merchandise for sale, price list, and ordering instructions. Before long, the Montgomery Wards single-page list of products grew into a 540 page illustrated book selling over 20,000 items. 

Never Give Up Day - This day is all about cultivating a mindset of determination, which helps us to get through all of the difficult challenges that life throws our way. It is about motivating and inspiring ourselves and others

Pinot Noir Day - Since Pinot Noir’s high acidity along with the lower tannins, it complements food nicely. The dry wine includes hints of cherry and raspberry, as well as earthy flavors and notes of floral. It’s one of the world’s favorite red wines. One Pinot Noir grown and produced in Burgundy, France bears the name of the region. France also produces more Pinot Noir than any other country. However, today the grape is grown all over the world. The soil, climate, and how it is processed all impact the flavors.

Serendipity Day -  Serendipity is the term for a “happy accident” or a “pleasant surprise.” Thus, this day encourages people to look for and notice those unexpected good things that are always out there, if people would just have the eyes to see them.

[justanothercookery]

Birthday lunch

A Mexican-themed lunch for 35 on Saturday 21 August 2021

For my uncle’s 70th birthday party, my cousins and I laid on a Mexican-themed birthday lunch. Everyone enjoyed themselves enormously and in terms of catering for a crowd, this was very straightforward. (Yes, I find army-style cooking relatively easy, but this really was simple.)

We had tortilla chips set out on tables with pico de gallo, soured cream, and some shop-bought guacamole while people were arriving, saying hello, and getting drinks. For the buffet lunch, there were three burrito mixes: one vegetarian, one milder meat, and another spicier meat. There was a spicier red rice, a plain red rice, and a boiled rice. We had pico de gallo hot or mild, and with or without coriander. There were hot and mild smashed avocados. Oodles of sour cream and grated cheese, and corns on the cob.

For dessert, there was a choice of strawberry, chocolate, or vanilla ice cream with sauces, sprinkles, sweeties, and chocolate brownie. Okay, so maybe that isn’t very Mexican, but how can you argue with constructing your own sundaes? My cousin made the most beautiful strawberry and vanilla cake, and everyone was happy.

This, therefore, is how you cook for a crowd. My top tips: use the food processor to do as much heavy lifting as you can, and opt for pastes and purées where possible. Using a garlic purée will not compromise on flavour, but it will save your sanity when you have to peel and mince multiple bulbs, let alone cloves, of garlic. 

Do all of the onion in one go in the food processor. Weigh a peeled, trimmed onion for a rough weight, then weigh out the chopped onion according to each part of the recipe. Store each portion in airtight containers or labelled ziplock bags.

Do not baulk at the washing-up generated by mise-en-place. Measuring out three ramekins of the spice mix for each version of the burrito stuffing in one go is much easier than measuring out tablespoonfuls of spices each time you need to add them.

Very importantly, if you are using an ‘ordinary’ family recipe and scaling it up for the masses, always write out the multiplied version and work from that. Do not try to do the maths in your head as you go along. You will either forget or make an error.

Finally: stay calm and manage your kitchen. Ask for help when you need it and send people out of the kitchen if they are in your way or making you stressed. Remember to eat and drink, too.

Vegetarian burrito mix for 10 to 12 people

240g green lentils, washed and soaked in boiling water for 30 minutes

240g red lentils, washed

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoon red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (about 1200g)

3 cans black beans in water (about 1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Oil for frying

Cover the base of a very large casserole dish with oil. Fry the onion until it is soft, adding a sprinkling of salt to stop it from burning. This will take about 10 minutes.

Squeeze in the garlic purée and stir it through for 30 seconds.

Tip in the coriander, cumin, chilli, and oregano. Stir thoroughly and fry for a minutes.

Add the lentils (drain the green ones) and mix them through the spices before pouring over the tomatoes and combining. Season with salt and pepper, the sugar and the vinegar. Bring to the boil and cook for five minutes. 

Pour in the black beans with their liquid and stir very carefully but thoroughly. Bring back to the boil and then reduce to a simmer. Cook covered for about 45 minutes, until the lentils are tender. Given the quantities, it might take closer to 55 minutes. Do not be alarmed. If you are worried it will dry out, add some vegetable stock.

Stir periodically to prevent sticking.

After 45 minutes, remove the lid and test and adjust for seasoning. Cook the mix for approximately another 10 minutes, but possibly longer, to reduce to a thick, rich burrito stuffing. 

Then either cool and refrigerate, reheating it in a hot oven for about 45 minutes when ready to serve. Or serve immediately.

Milder meat mix for 10 to 12 people

1.2kg best minced steak 

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoons red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (1200g)

3 cans black beans in water (1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Season the meat with salt and fry it over a high heat in a large frying pan until it is browned all over.

Remove it to the bowl of a large slow cooker, leaving the fat in the frying pan.

Cook the onion in the beef fat with a touch of salt until it is golden. Then add the garlic purée and cook it for 30 seconds more. Stir in the spices and oregano and cook for a minute before adding the vinegar and sugar. Mix well and then pour over the meat in the slow cooker. Mix again.

Add the tomatoes and black beans to the slow cooker bowl and season with salt and pepper. Mix everything very well and then cook it on high for four hours or low for six to eight hours. Check for seasoning and if you need to cook it for a while with the lid off to reduce it, so be it!

Spicier meat mix for 10 to 12 people

It’s the same ingredients and method as the milder mix, but triple the spices. So that’s 4 1/2 tablespoons each of cumin and coriander and three teaspoons of chilli powder. You can always put Tabasco or Mexican hot sauce on the table, too.

Spicy red rice for 10 to 12 people (this is sufficient for inside burritos, you’ll need more if serving as a chilli)

300g long grain white rice, soaked in cold water for 30 minutes

3 red onions, finely chopped in a food processor

3-4 teaspoons garlic purée

3-4 tablespoons tomato purée

1 tablespoon chilli paste

1 litre very weak vegetable stock

1/2 tablespoon salt

Neutral oil

Cover the base of a very large saucepan with oil. Fry the onion for 10 minutes until it is a soft mush.

Squeeze in the garlic and tomato purées and chilli paste and stir through the onion for a minute before tipping in the drained rice and coating it in the red mix. Salt it.

Pour over the stock and bring it to the boil. Stir well. Cover the pan with a lid and reduce to a simmer on the lowest flame. Cook for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender.

For the red rice, just omit the chilli paste.

Plain rice for 10 to 12 people

For the plain rice, bring a large pan of water the the boil. Salt it. Tip in 300g of long grain rice that you have soaked for 30 minutes and then drained. Cover the pan. When it returns to the boil, set a timer for four minutes. When the timer beeps, test the rice. If it’s ready, drain it very well and transfer it to a greased serving dish and cover it with foil if it has to wait for a few minutes. If it isn’t quite done, cook for another minute and test again. It shouldn’t take much longer. Do not let it overcook. 

Pico de gallo for 30 to 35 people for burritos (you’ll need more for tortilla chip-dipping)

Some people like it spicy. Some do not like coriander. This caters for all of them.

16-20 large tomatoes

4 red onions, finely chopped

8 tablespoons lime juice

Bunch of fresh coriander, chopped

4 (or thereabouts, depending on strength) red chillis, minced

Salt

Mark each tomato with a cross on the base and place in a large bowl. Cover with boiling water and leave for a minute. Drain.

Slip the skins off of each tomato and then quarter them, core and de-seed them, chop finely and place in a sieve.

When the tomatoes have drained, transfer them to a large bowl. Add the onion and lime juice and sprinkle with salt. Mix well and taste it. You may need more lime or salt. This is Bowl 1.

Remove half of the mixture to a clean bowl. This is Bowl 2. Into this second bowl, mix the finely chopped chilli. Halve this chillied mixture again, with half going into a fresh bowl, Bowl 3. To Bowl 3, add two tablespoons (or more, depending on your preferences) of chopped fresh coriander.

Back at Bowl 1, with the original tomato-onion-lime mix, halve it. You now have Bowl 1 and Bowl 4. Add two tablespoons or more of chopped coriander to one half, which will be Bowl 4.

You should have four bowls of pico de gallo:

Tomato-onion-lime

Tomato-onion-lime-chilli

Tomato-onion-lime-chilli-coriander

Tomato-onion-lime-coriander

Done!

And the rest

You will need at least two tortillas a person as well as soured cream, grated cheese, and avocado. We bought ready-smashed avocado, some with lime and some with chilli and lime. It meant we didn’t have to worry about ripe-or-overripe avocados. We also put out a bowl of salad as well as Tabasco and a Mexican hot sauce. There were mini corns-on-the-cob for those who wanted them, too. All they required was dunking in a pasta pan of boiling water for a few minutes. Sure, grilling them and smothering in soured cream, chilli, and cheese would have been delicious, but completely impractical. Know your limitations.

One of my cousins mixed margaritas, and we had wine, fizz, fizzy water, cordial, and juice. If we missed anything, and I really don’t think that we did, it wasn’t for a want of trying.

Now go forth and rock and roll.

[mil-unloaded]

Is “twoderland” a thing? When people lose weight and end up back in the 100s, they say they are in “onederland.” I’m almost back in the 200s. I was 301.4 this morning.

My highest ever (pregnancy with P): 343

Highest (not pregnant): 308.4

Weight at first consultation (6/29): 305.2

Current: 301.4

Lost from “highest”: 7 lbs!

Lost from consultation: 3.8 lbs!

Also... I haven’t been in onderland since...likely? 8th grade. I think I was in the 190s back then... I know I crossed into the 200s in high school. Weight has always been a problem, my entire life. I took about 8 months into “Intuitive Eating,” which ultimately made me gain almost 30 pounds. Yeah. Uhm... I don’t think that ultimately I should have done that...but! It taught me a few things. I learned how to stop binge eating. I haven’t binged since August 2019. It also taught me to love and accept my body, while also being open to change and progress. So I don’t think of it as time lost, because I learned to drop the body hatred during my foray into IE. However, I don’t think that IE is the answer for everyone. I don’t necessarily think that strict dieting is for everyone, either. You need to find kind of a happy medium... What I’m doing now is low carb vegetarian (mostly veggies and protein, healthy fats, occasional fruit). This is basically the kind of life I will have after surgery anyway. I had one French fry yesterday at lunch for J’s birthday. ONE. Old me would have ordered a whole side of them, and a burger with a bun. I had a lettuce wrapped burger with avocado and pico de gallo—-and it was SO good. Messy, but delicious. (Good thing I ate it at home.)

Anyhow, I don’t believe I ever conveyed what my current ultimate weight goal is for after surgery...but I’m aiming for 155. The doctor will help me set my goal weight better, but for now I figured 155 is no longer overweight or obese. But I’m thinking of lower... However! I have no idea what I will look or feel like when I’m at that weight...that’s why it’s kind of a “aiming” for a “wait and see.”

[ohtheplacesblog]

Trying to stay on the #ketodiet as much as possible. This is how I kicked off my Fall #MealPlanning (August 26 - Sept 15): BLT Salad with ribs or salmon, Jerk Chicken w/brussel sprouts, mushrooms, onions, my new favorite, Pork Rind Nachos, Perch w/air fryer tomatoes, Tilapia w/Spinach and bacon, Jerk Shrimp w/veggies, Everything Bagel Cream Cheese Fat Bombs, Tilapia w/asparagus and mushrooms, Pulled Pork w/pico de gallo and broccoli rice #foodphotos #cookingandeating #blackgirlcooking #ketorecipes #ketofoodphotos #pinterestcookbook #hashtagcookbook https://www.instagram.com/p/B2cz4LchGR9/?igshid=tjpkj3kj107n

[didifood]

Mexikanische Küche am Sonntag 😊🇲🇽 gibts im Sonnenland Teamspace am 28. August ab 11 Uhr als Brunch 🌮 Vielleicht Goacamole und Pico de Gallo als Starter 🤔 Mole Poblano 🌶 🍫 als Füllung mit Tofustreifen in überbackenen Burritos 🌯 … lasst euch überraschen. Reservierung ab sofort unter 06641358181 📱 möglich #chill&veg #mexiko #musik #brunch (hier: Sonnenland Teamspace) https://www.instagram.com/p/Cg9DjsqswnW/?igshid=NGJjMDIxMWI=

[sweetsaltyschedule]

August 2, 2022 1:54PM

Still haven’t slept. My dad was explaining Southwest Salad to me, and he told me the one he buys comes with pico de gallo and chipotle sauce.

I said “oh so it’s like a wrap without a wrap.”

My Dad: “I.. what? Yeah, I..”

Me: “yeah, you know? The stuff in a wrap, but it’s not wrapped.”

Dad: “yeah.. yeah I guess it’s like a wrap without the wrap.”

He also got embarrassed when I told him that my mom always tells me that she fell in love with him because he got a heart of gold.

[rabbitcruiser]

National Fajita Day 

Get some steak sizzling over an open flame because August 18 is National Fajita Day. It’s a day to celebrate the authentic taste of the Southwest with the fiesta of flavor known as the fajita. Throw in some awesome black beans or even add a little hot sauce, guacamole, sour cream, or cheese. The combinations are endless. It’s National Fajita Day so you know what you’ve got to do (eat fajitas, obviously).

History of National Fajita Day

A true manifesto of what Tex-Mex culture is, the fajita has taken the culinary world by storm but it all started from some very humble beginnings.

The concept of fajitas began to make the rounds in the early 1930s when Mexican vaqueros in Texas developed the fajita from throwaway cuts of beef – part of their payment for their job.  Because of this, said workers learned to use the tough cuts the best they could, especially the flavorsome skirt steak. They cooked the steak over an open fire or grill and were typically served with flour or corn tortillas, pico de gallo, guacamole, and southwestern spices. Soon the cheap, efficient meal meant as a quick fix for workers was becoming a staple in the area, finding its way into new mouths and bellies.  

As such, there are numerous different joints that were around at the time that claim to be the launchpad for the fajita. It’s not surprising, everyone wants to be part of a success story. It was in the late 1960s that  Sonny Falcon started selling fajitas. He sold so many that he was eventually christened “The Fajita King” as recognition for his role in introducing fajitas to the general public.

Other big moments in fajita history include the restaurant Ninfa’s creating their own version of fajitas in 1973, and Austin’s La Vista restaurant putting “sizzling fajitas” on the menu in 1982. National Fajita Day   itself was coined by the restaurant chain On the Border to celebrate the show-stopping dish. If all of this hasn’t got you watering at the mouth then we don’t know what will.

National Fajita Day timeline

1930s

Invention

Mexican ranch workers in Texas are thought to make the fajita prototype with cheap cuts of beef.

1969

First Sale

Sonny Falcon makes the first recorded fajita sales from his concession booth in Kyle, Texas.

1971

Mentioned

The word “fajita” used to define the dish officially appears in the Oxford English Dictionary.

1982

Hyatt Cuisine

Chef George Weidmann from the Hyatt Regency in Austin put “sizzling fajitas” on his menu with huge success.

National Fajita Day Activities

Cook your way to Fajita Nirvana

Find the best sizzling special

Discover another fajitas-inspired dish

It’s National Fajita Day, which means you should be making fajitas! Add bell peppers, onions, a slab of quality beef and a few sweet and savory ingredients to create a perfect melange of meat-veggie goodness.

Several restaurants across the nation offer hot deals on National Fajita Day. Find the nearest Mexican restaurant and indulge in the richly-marinated, grilled-to-perfection taste.

Fajita-stuffed bell peppers, chicken fajita sliders, vegan sweet potato fajitas, and shrimp fajita chili are all mouth-watering dishes you have to try on National Fajita Day. It's the perfect day for culinary experimentation and the possibilities are endless.

5 Facts About Fajitas

‘Fajita’ Translates to ‘Little Band’

It’s a humble dish

The term “Fajita King” is trademarked.

McDonald’s Tried it.

The original is called different in Mexico

In Spanish, fajita is a diminutive for “faja”, which translates to “belt” or “girdle”.

Workers were given the least desirable parts of butchered steers and made fajitas from skirt steaks.

Sonny Falcon trademarked the term after gaining popularity from the dish in the 1970s

In 1991, McDonald’s attempted to introduce their own Chicken Fajitas into the market.

While in the U.S we know them as fajitas, the Mexican term for grilled skirt steak is arracheras.

Source