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.
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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.
