IT’S NATIONAL GAZPACHO DAY!
Lisa Simpson would be happy.
Typically, cold soups like gazpacho are reserved for warm temperatures. Well, that’s not happening in Minnesota, but we still have to eat this gazpacho stuff.
What is this foreign soup, you ask? It’s basically cucumbery tomato water. Yay.
At least when SPom makes it, it’s made tolerable!
Looks appetizing, don’t it.
Like a spoonful of salsa!
Tomorrow is National Cotton Candy Day.
TODAY IS NATIONAL NACHOS DAY!
Nachos were invented by a guy named Ignacio (“Nacho”) in 1943 as a treat for some US Soldiers stationed at Fort Duncan near Mexico’s border. In his hometown of Piedras Negras, they celebrate Nacho by having a Nachos Festival in October. Man, that would certainly be a sight…
Americanized nachos (more than just chips, cheese, and peppers) might include any of the following: black beans, pinto beans, refried beans, chili, cilantro, green onions, chicken, steak, ground beef, guacamole, lettuce, lime juice, olives, garlic, pico de gallo, salsa, sour cream, etc., etc. As big as you can pile it on is your tribute to the great Ignacio Anaya.
Cook up some steak AK style with garlic salt, onion powder, and pepper.
Salsa and Guac.
Delicious carby nachos. If only we could eat your salty cheesiness forever.
Tomorrow is National Bittersweet Chocolate with Almonds Day!
TODAY IS NATIONAL GUACAMOLE DAY AND NATIONAL CINNAMON RAISIN BREAD DAY!
It’s Friday night, and so we made cinnamon raisin bread a special moment. Thanks to Lund’s & Byerly’s, we got ourselves a cinnamon raisin challah! Challah is the traditional Shabbat (Friday night/Saturday) food: a braided bread. And theirs is very tasty.
Dinner itself had to involve some guacamole. Both SP and AK are fans of getting guac on their Chipotle bowls, and we like recreating that at home. We’ve shown you a whole bunch of SP‘s steak bowls over the last year. Tonight was no different.
Steak in a pan, cooked a la AK (rare, with lots of garlic, onion, and pepper)
Steak on rice is step one.
Next up is to take one of these amazing guacamole pouches…
And plop it on!
We really like Wholly Guacamole‘s minis. Their spicy guacamole is the real deal. Since avocados are running out of season in September, it’s hard to find good ones. And we are certainly happy to have these pre-portioned minis around to help us out.
Tomorrow is National Apple Dumpling Day!
IT’S NATIONAL SOFT ICE CREAM DAY AND NATIONAL HOT AND SPICY FOOD DAY AND NATIONAL POTATO DAY!
We were cruising along at United Noodles earlier in the week, when SP found this staring at him from the shelf. Knowing we had two holidays coming up and both were listed on the package, we had to do it!
That potato seems like he has something to say.
Unfortunately, the chips weren’t hot or spicy. They tasted like regular barbecue chips. I guess Western taste in spicy is very different. We even had a zen moment where we remembered International Hot & Spicy Food Day, when we made an international dish… But just to make sure that we got something spicy, SP had a steak bowl at home with some Frontera salsa.
After all of that hot and spicy, make sure that you have something to nullify at least a little. Thanks to Mythbusters, we know for sure that Milk (dairy) is best for neutralizing the heat. Soft serve was our way of doing that, and when we think soft serve ice cream cones, we think Conny’s. Barring that, some sort of fast food.
McDougal’s McDonald’s it is!
Tomorrow is National Lemonade Day and National Chocolate Pecan Pie Day.
IT’S NATIONAL TORTILLA CHIP DAY!
Did you know that Doritos were invented at Disneyland as a way to use up old tortillas?
Tortilla chips are the quintessential opener to Tex-Mex cuisine. Endless baskets are run out to your table by people who realize they are giving away free food. I wonder how many people have shown up to a Mexican restaurant, gotten a bunch of free chips, and just left? There’s probably a special circle of hell for that.
SP‘s favorite tortilla chips can be found at El Parian, one of the best Mexican restaurants in the Twin Cities.These chips have a density and crispity that are unparalleled by any store-bought chips. They’re hearty and delicious, and just a bit salty. El Parian serves their chips with a red salsa and a white ranchero sauce. Both are excellent.
Bonus dinner picture 1: Enchiladas Guadalajara. Roast pork and onions served on top of two cheese enchiladas. They’re in there. Somewhere.
Bonus dinner picture 2: Pollo Asado. This flattened chicken breast comes out sizzling on this platter on a bed of onions so thick it makes the Tempur-Pedic seem uncomfortable.
Chips are great. Hooray!
Tomorrow is 3 CHs: Clam CHowder day, CHili day, and CHocolate covered nuts day!