Steak Fajita Nachos

Steak Fajita Nachos

I had my wisdom teeth removed last Monday. Complete bony impaction. On Sunday I developed mild dry socket. Today is Monday (again!). I can’t eat super solid food, or especially crunchy food, so I think it’s a good day to make a post about nachos which I ESPECIALLY cannot eat. We have a local Mexican restaurant “chain” here (if three restaurants counts as a chain). I went there one time on the way home from a horse show as a kid and had their fajita nachos. These nachos stuck with me for YEARS. Until one day I went back as an adult, and, by some grace of god, found the same dish and ordered it. And somehow it was still exactly the same as before. Ooey, gooey, goodness. I also went back last Saturday before my tooth extraction so I could have a last crunchy meal before weeks of no chips. And then I followed it with huge margaritas, which I also cannot have. But, it’s not super cheap at that place, and I eat out way too much, so I needed to learn to make this one at home. And mine is maybe a bit better, if I do say so myself! First is learning to make cheese sauce at home. Here’s a spoiler: That white cheese sauce at Mexican restaurants? It’s not some fancy Central-American cheese. It’s white American. I use Swiss flavored American. It’s all whatever. And then is learning to blacken the crap out of some vegetables. Never done that before. But it’s easy. Just have some steel wool ready for your pan and DO...
Moosewood Cookbook (40th Anniversary Edition): Review

Moosewood Cookbook (40th Anniversary Edition): Review

If you did not know (which, why would you?), I was a vegetarian for many years. And I was raised in a house that didn’t really eat that much meat anyway. So the Moosewood books were a staple. Vegetarian recipes that don’t feel “vegetarian”. I love cookbooks, I have an ever-growing collection of them – but it never even occurred to me to buy any of the original Moosewood cookbooks for a couple of reasons: First, my grandma has them and I can borrow hers. And second, they’re really hefty paperbacks and I have limited apartment space. First Impressions I was VERY pleased to see a heavy-duty and durable hardback. I love paperback books to read, but they don’t stand up to constant use in the kitchen (and I promise I will be using this one a lot). It was also much thinner than I am used to seeing with Moosewood cookbooks, so my overcrowded bookshelf was pleased with that. I feel like this book was a part of my childhood, and when I opened the anniversary edition I was not quite sure what to expect. It was thinner, and newer, and I was wondering if it had maybe been updated for modern times “Joy of Cooking style”. So, I don’t have an original to compare it to – but from what I can see (and from what the author included in her note) it has been tweaked for modern tastes in some parts, and “about 25 new recipes” have been added! Sounds good to me! Not to mention: They still have the original introduction from 1977, and a history of the...