hungryToday was yoga. Last week I couldn't even do it all. There were some exercises that I just simply didn't even TRY because it was too ridiculous. I did every single one today, and man, my whole body feels AMAZING. Hardest ones: Warrior Three, moving to a move (
All of the stretching and mediation poses at the end made me feel totally relaxed, like I hadn't just beat my body into silly putty for an hour and thirty minutes. (That's how long the session is!!)
I was super good yesterday, even though I went out for delicious Mexican food at Chuy's. (Texans know Chuys. Jeebus, that's good grub.) I had their vegetarian enchilada and a salad with cilantro vinaigrette, and it was muy fabuloso. (Veggie enchilada: blue corn tortilla filled with spinach, corn, tomatillos, zucchini, onion, serranos, mushrooms, and a red tomatilla sauce and some cheese. AY YI YI.) I did have two margaritas, though. COME ON, I'M NOT MADE OF STONE.
Tonight we're having homemade nachos on blue corn tortilla chips with pepper jack, chicken, black beans, tomatoes from the garden, fresh guacamole on the side, and some ancho salsa. The kids will drink limeade and I'll have water. AHAHAHAHAHA, I'll have a margarita, come on, it's like you don't know me at all if you believed the agua line.
Stoney's Favorite Margarita (makes one)
Put a little ice in a shaker. Roll a lime on the counter, cut in half, ditto a good orange. Pour 1 1/2 jigger of GOOD silver tequila (if anyone says Jose Cuervo to me, they're fired), a jigger of Cointreau if you have it, Triple Sec of you don't, the juice of the lime, and half of an orange. Blood oranges are ESPECIALLY fabulous here, which is what I happen to have.
Quick shake, pour into a glass. (I don't do the salt. Note: in restaurants? Those pads they smash the glass onto to make them sticky for the salt? Yeah, that stuff's nasty. And probably not clean. I'm just saying.)
If you don't have limes, but you have limeade? Go for it - just know it'll be sweet, not sour, which I'm sure some of you prefer. you could also change out the orange juice for pomegranate and that's pretty spectacular, too.
Rosè Sangria with pineapple and guava (big pitcher - 12 highballs, or 6-8 regular drinking glasses.)
1 bottle of rosè
4 6-oz cans of pineapple juice (if you have an ethnic section to your grocery, you can get 12 oz cans, which means you need 2)
2 12 oz. cans guava nectar (this is where your pineapple juice is - also, get some of the peach nectar. you'll thank me later)
4 cinnamon sticks
2 C cubed fresh pineapple
2 oranges, sectioned or cut into slices, whichever
Mix first 5 in large pitcher, set half of orange sections aside for garnish and put the rest in the pitcher. Cover and chill for several hours. Serve over ice with orange garnish. (Note: I skip garnishes. Waste of time and money, imo. Just gimmie the drink, says I.)
Spicy Black Beans with Chorizo and Chipotle Cream (glaaaaaaaaaah so goooood! I love me some black beans)
Beans:
1 1/2 C dried black beans (10 ounces or a small bag here)
2 peeled onions, one halved, 1 chopped
1 bay leaf
1 tsp. dried oregano (Mexican, if you can find it - I found it in my garden. *G*)
2 TBSP olive oil
2 links fresh chorizo, casings removed and just don't think about it. I know, I know, but it tastes so good!! Just... don't think about what it is.
2 TBSP finely chopped fresh cilantro
2 garlic cloves, minced
1 jalapeno, seeded and minced
1/2 tsp ground cumin
Chipotle Cream: (whisk them all together, chill until ready)
1/2 C sour cream
1 1/4 tsp chipotle tobasco (I use a TBSP because I love this stuff and I like it hot)
1 tsp fresh lime juice
Soak beans in a pot with two inches to cover overnight. Drain and return to saucepan. Add onion halves, bay leaf and oregano. Add enough cold water to again cover by two inches. Bring to a boil, reduce to low and slow simmer until beans are very tender, stirring every now and then. About 1 1/2 - 2 hours. Drain beans but SAVE THE LIQUID. Discard the onion halves and bay leaf.
Heat oil in a big skillet, add chorizo (note: I skipped this because chorizo is super fatty and will give you all the grease you need.) and cook until brown, breaking it up with the back of a spoon. Scoop out the chorizo and drain SOME of the drippings. Add chopped onion to the drippings in the skillet and cook until soft and golden brown, stirring often, about 10 minutes. Add cilantro, garlic, jalapeno and cumin, stir 1 minute. Add beans back plus 3/4 C of the reserved liquid, then add the chorizo. Stir it all in, heat through, taste to see if all the flavors are right, add salt and pepper if needed (most likely you won't.) Transfer to a big bowl, drizzle the cream on it, cilantro if you want, and BOOM. you just made fancy refried beans that are so good, you'll slap your mama.
Damn, I might need to make those tonight. MMMMMMMMMM.
Viva la Mexico! Gracias, Mexico, por la enfermedad de Puerco! Ahahahaha.
