So, the hottest two days of the year, and it is hard to find anything I want to eat, much less to cook. But, I’m trying to be good. Day 235, Monday after a 3 mile walk, I had 2 boiled Vital Farms eggs. Salmonella free and I’m happy as can be that I don’t have to check to see where my eggs came from. And now with the meat recall, it is even more comforting to have confidence in my food sources. I wasn’t really hungry for lunch, so I snacked on some Full Quiver Cheddar in the afternoon. I’d been thinking about my chicken stock all day, so I pulled a jar from the freezer, chopped tomatoes, onions, peppers, leftover roasted chicken, grated cheddar, and a couple of those crack tortilla chips from the farmer’s market, and had tortilla soup for dinner. And it was delish. There is no reason for me to hoard chicken broth, since chickens are available year round, and I can make it any time. But, the hoarding mentality never leaves me, and my freezers, both of them, remain full of wonderful food I’ve made to store until winter comes. Heaven knows, at any time in Austin, Texas, we might get a blizzard and be snowed in for weeks. When that happens, I’m prepared, and the good eats are here. Perhaps I’m part squirrel.
Day 236, I had a slice of my friends home prepared bacon, and a scrambled egg. I took mom to lunch, and we ended up at Central Market Cafe. I think with all the Hatch Green Chile hooplah, I was drawn to Central Market, as this is my favorite time of the year. Normally, I’d stock up on already roasted, and peeled, hot Hatch chiles, to have them in the freezer all year long. The Hatch season is so short. I did glance longingly into the grocery store and saw lots of Hatch signs. A dear friend had surgery today, and she was on my mind, and we eat at Central Market Cafe and both order the grilled salmon salad. And I pick off my wasabi peas, and she makes fun of me. Because that’s how Cecilia and I roll. So I ordered the grilled salmon salad, picked off my wasabi peas, and thought of her and sent good thoughts her way. Later in the day, I went to visit her at the hospital, and she was doing well. I stayed too late to plan an elaborate dinner, and I had Hatch Chiles on my mind. I had some Anaheim Chiles at home, so I pulled a couple out and roasted them on the stove top.
Once roasted, I tucked them in a plastic bag to steam, to loosen the skins.
As they steamed, I chopped the rest of the roasted chicken from Sunday, half of a tomato, and grated some cheese. Then I peeled, seeded and chopped the chiles.
I scrambled 2 eggs with the chopped tomatoes and poured them into the pan.
As the eggs firmed up, I added the chicken, then the chiles, then topped it with some grated cheddar. For some added heat and creaminess, I spooned a dollop of Taco Deli Crack Dona in the middle, and had a healthy, quick, no fuss meal, in less than 30 minutes.
Slow Food, fast.