Geez, I can’t really remember what I did this afternoon! I guess cause I had such a late lunch. I did go to the grocery store!
Earthfare has awesome coupons that they email out and I had one where you got a package of almonds AND two grapefruits for making a purchase (any size purchase!) It worked because it got me in the store to spend some moolah 🙂
However, the store was SO picked over. Maybe because I don’t usually shop on Sunday afternoons? I had to go to Harris Teeter for the rest of my list.
Chelsea’s Mexican Pasta!
I followed the recipe exactly, omitting the onion and wish we hadn’t run out of chili powder!
Totally bum day :
LOVE bison! (Never though I’d say that about a meat either 😉 )
Toppings bar (minus the CHEESE which we forgot until the very end!)
After most of the photography we realized we’d forgotten the cheese!!! I topped mine with avocado, Oikos, Cholula (just replenished – love it!) and cheese
[Back to pre-cheese :mrgreen:]
We both loved the pasta. It was total comfort food!!! Neither of us are big black olive people, but they totally worked in this dish thanks to Mexican Scoop dip memories. The toppings really make the dish. And like Chelsea says, you could easily use black beans instead of bison instead.
My only regret was using the whole box of pasta. Believe it or not, I really don’t like pasta that much! I like toppings!! So next time I’d use half a box of pasta and have a greater sauce:pasta ratio. I left a nice layer of pasta in the bottom of my bowl that Matt happily accepted.
We ate in the kitchen because we’re missing a storm window in the dining room and it is way too drafty on this cold evening. Matt is on replacement duty STAT
The pot made about 6-7 servings and we’re freezing three of them for quick weeknight dinners.
- Prep for the work week
- Check the school lunch menu (!!)
- House Hunters