And thus, there are no more photos.
So, yesterday was Cinco de Mayo, a big holiday at our house - bigger by far than, say, Valentine's Day, just as an example. *grin* And it is really only big because I cook a big Meican-ish meal.
Here was our menu:
Home Canned Pinto Beans
Cilantro Lime Rice
Pico de Gallo
(3lbs roma tomatoes, 1/2 cup chopped onion, 1 largeish seeded minced jalapeno (from which I should not have removed all the seeds, but one never can be sure with jalapenos!), 1/2 cup cilantro, sea salt)
(quick and mild version - 2 smushed avocados sprinkled with Lawry's seasoned salt)
Slow Roasted shredded beef
(1 smallish chuck roast plus 1 14-oz jar of mild banana pepper rings and 1 cup of medium-hot salsa, roasted all day in the crock pot, separated from fat, bones, gristle, and shredded. I cannot even begin to tell you how yummy this is. I also warmed up a few tamales that, as it turned out, should have been tastier. Or spicier, maybe. I didn't make them, so I didn't sweat it. Ha, ha.
I ate a big stack of rice, beans, beef, pico de gallo, and guac. And Michael just ate and ate. We definitely should have had friends over to share. I packed up the few leftovers in his lunch for today, and now all that remains is some of the beef and a bunch of pico de gallo, which we will not have trouble eating. It was one of those meals that we kept taking a bite and saying, "oh, this is SO GOOD!" I'm still remembering with fondness those bites of bliss.
Almost enough to re-create it for tonight. Almost. But then I'd have to re-wash all those dishes. But truly, you have got to try these items all together, with some tortilla chips. So delightful. And not hard at all!
Yay for delicious, nutritious, home-cooked gluten- and dairy- free food!