Thursday, July 17, 2008
The network came up pretty quickly without any glitches. I hear this is not the norm at all. I now consider myself their good luck charm. They aren't really acknowledging it.
Lunch time. The Traildust was across the street. Both Ross and I haven't eaten there in years, so it was the obvious choice of Steak and Shake and Saltgrass. BAD DECISION. Boy, was it the worse meal I have ever had. OMG. Our first clue was that it was 12:15, and only a couple of people in there. It took forever to get our sandwiches (prime rib for Ross and grilled chicken for me). They were both over cooked. I had to trim the char off the ends of mine. I ended up with a 50 cent size piece of meat. It was not good. They offered a separate $10. lunch menu - I think that might be the menu we were supposed to eat off of. Unfortunately, we'll never know for sure.. since I have no intentions of ever returning there. EVER!!!
- 8 6-inch corn tortillas
- 1 Tbsp. vegetable oil
- 1/2 white onion, chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups fresh corn kernels (from 2 medium ears)
- Salt to taste
- 1/2 cup grated pepper jack
- 1 1/2 cup grated sharp cheddar or monterey jack
- 1 10-ounce can enchilada sauce
1) Preheat oven to 350 degrees. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
2) While tortillas are baking, oil a 7x11 glass baking dish. Warm 1 Tbsp. oil in large skillet over medium high heat. Add garlic and onion, cook until fragrant, about 1 minute. Stir in corn and cook, stirring occasionally, until cooked through about 5 minutes. Season with salt.
3) Remove tortillas from foil. Mix cheeses together. Set aside 1/2 cup of cheese. You can omit the pepper jack if it's too spicy. Spoon heaping tablespoon of corn mixture in center of tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.
Wednesday, July 16, 2008
Why my own blog? Why now? Well, I was sending out emails this morning to different people on different topics, and my friend, Misty suggested starting a blog. I was like, yeah, I should, but isn't it complicated to do? Apparently not, again LOVE Google. 15 minutes later, here we go. So stay tuned... this is going to be so fun!!!
Tater Hater On the Loose after Spud Smashing
“Baked Potato Day” turned somber after a spud smashing incident on Wednesday, July 16, 2008. All potatoes know that this celebrated day is when the potato elite make it to the plates of hundreds of company employees. This is the day we potatoes grow for and dream about in the field. My fellow taters, one of our own had its dream cut short today.
Witnesses report Potato # 980### (number held secret until family notification) was slammed recklessly to the floor without any warning. According to one eyewitness and spud supporter, “It was terrible. There was this horrible crashing sound and the poor potato body was ripped in two, one half hanging out of the container. There was sausage, salsa, butter and green onions everywhere. I think I even heard laughter. The potato was quickly picked up and hurled in the trash. I saw no remorse. This tater hater needs to be caught.”
A picture of the tater hater has been provided by this eyewitness. If you see this person, do not try to apprehend on your own. Call the potato hotline at 1.888.LUV.SPUD and find safety immediately.