Crunch Time with the Muse

Yes. That's guacamole.

And yes, that is chicken tacos.

And yes, that is a platter of chicken tacos, guacamole, scallions, sour cream, black olives, tortilla chips, salsa and pepper-jack cheese.
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Right now, I am blogging about Tex-Mex food in an Italian-food-blog while writing a play that has immersed me in Victorian England.

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I am multi-cultural! I am global! I am schizoid.

But doesn't it look good? That is, if I could ever take a proper photo; oh - just take my word for it. It was.
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Son is home - usually sleeping. Daughter's holed up in her room studying for chem and physics final. Husband is in some class at the U of MN. I have a deadline and must send Magic Fishbone to staff this week and am living in "Charles-Dickens-Fairy-Tale-World" most of the day and then trying to come to terms with modern new-fangled things like blogging and Facebook in the evenings. After offering up cucumber sandwiches peppered with "blimey" and "fancy," my head is not in a place to work on a complicated recipe. ("Crumpets and tea, anyone?" See, my muse has to get into the act!)

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I came across Chicken Tacos courtesy of Chef Bliss which she got from wonderful Gloria Chadwick's book Foods and Flavors of San Antonio.

So you know it has to be good ("righty-O".. "Shh, muse... shh.") The recipe is, of course, in the links! ("You don't say, guv'nor!" "Oy vey, muse!" say I.)

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The guacamole has been lightened up a bit:

1 avocado, peeled, and sliced and mashed

1 English cucumber (really, the muse had nothing to do with this) chopped small

4 small tomatoes - seeded and chopped (I rarely seed; I'm on deadline, "What a fine fettle you are!" Sorry. The muse will do what muses do)

Generous squeeze of lime

cumin powder to taste

Tabasco or other hot sauce - to taste

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Mash. Eat. ("I dare say, that's first rate." "I'll never blog with the muse again)

salt and pepper - to taste
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Back to the play. Ta ta! I mean, "ciao" or do I mean "adios?"

For now.