Today's menu...

Chile Colorado, Chile Verde, Carnitas, Frijoles Refritos, rice, fresh flour tortillas, Chiles Rellenos and Salsa Fresca.

Just thought you'd like to know...

What is Friday's menu? Friday is the 231st birthday of the Marine Corps.

Yum!

[Jenise]

Oh yum, I'll be right over.

You're such a tease! Sounds delish.

Chile Colorado, Chile Verde, Carnitas, Frijoles Refritos, rice, fresh flour tortillas, Chiles Rellenos and Salsa Fresca.

If I had time, I'd drive over. But, unfortunately, I have to lead a board meeting tonight, so I made my main squeeze and me a can of Progresso soup and a grilled cheese sandwich (but I did put green chile in both).

our favorite breakfast consists of leftover chili verde, reheated on a Sunday morning, with two fried eggs placed on top. Tortillas on the side.

Not that you asked.

What is Friday's menu? Friday is the 231st birthday of the Marine Corps.

I usually do something marine on Friday's.

If you served yesterday's Mexican menu on the Marine Corps birthday, could we call it "From the Halls of Montezuma's Revenge?"

Oh, Howie.

Today: Coq au vin (rouge,) baby red parsley potatoes, sauteed broccoli, Italian bread, soupe a l'oignon, gratinee, chocolate nut torte.

Ridge Monte Bello, 1993.

Ok, Chef..... you need to stop posting these before I can get to lunch!

I couldn't take it any longer, reading about the Mexican food, so I whipped up some green chile stew with homemade flour tortillas last night. Simultaneously, I put the fixin's for posole in a crockpot for tonight's meal. Interestingly, I used pork that I inherited from my deceased aunt, who had a number of USDA tins of pork, chicken and beef. It's really okay meat.

BTW, gas prices near my house jumped 6-7 cents 24 hours after the election. What a coincidence!

Larry, what stock do you use in your posole? I usually use beef.

Kudos on the homemade tortillas. I have never made them.

(And, yes, gas prices jumped here too. Just because I'm cynical, that doesn't mean I'm wrong. )