chipperSecondly, Hatch chiles are in season and man, I am practically eating them raw out of hand, they're so tasty. They're not as smoky as a Poblano, but they're not as spicy as a jalapeno. I roasted a few and made the following:
Chipotle-Hatch Chicken Salad
3/4 of the chicken from a rotisserie chicken (I reserved some for curry chicken salad for me today. *g*) shredded up
1/2 of a roasted red bell pepper
1/2 of a small onion, diced
1 huge hatch pepper, diced
2 chipotles (in adobo sauce) diced and an additional spoonful of the sauce mixed in
1 tsp. of cumin
garlic salt to taste (could use minced fresh garlic, but I was tired of cutting things up at this point)
enough Mayo to hold it together. I go easy on it, because I'm that way. I maybe used... three heaping spoonfulls?
Mix it up, serve with tortillas, eat it on a piece of bread, eat it off a plate, just eat it. OM NOM NOM. (Ours was still warm from the chicken and the peppers having been roasted, but it would taste great cold, too.)
Thirdesque, I have got to get out in my garden and clean it up because it's out of control, but I am too tired and it is too hot to go out there. Anyone that wants to help me divide a million plants can take what they want home... I'll make us mojitos? (So sleepy when it gets hot.)
Fourthish, the kids go back to school on Monday (WHEEEEE!) and we bought all of our supplies yesterday (OUCH says my wallet) and have things sorted and I'm going to celebrate them going back by jumping out of a plane again, HURRAH! This is Lesson 1 of the AFF training, so I'll be learning altitude awareness, practice main parachute deployment, learn and practice canopy flight skills. HOORAY!
Fifthdom, these pieces of art carved from books are SO NEAT. (And by the way: I don't want to hear your horror over old books being cut up for art. We've been there, done that, mm'kay?)
