Friday, November 7, 2008 Dinner

Burrito night! Can of low-fat refried black beans, cheddar cheese, onions, olives, flour tortillas.

Plus, homemade salsa and guacamole.

Salsa:

• 2 medium vine ripened tomatoes
• 2-4 medium fresh jalapenos
• 1 fresh habenero (optional)
• diced onion
• vinegar
• olive oil
• salt
• pepper
• fresh oregano or cilantro

Fire-roast the peppers until they are blackened. Then peel them and dice them. BE CAREFUL. If you do this, then touch yourself anywhere sensitive before thoroughly washing your hands you will scream like banshee and cry like a little baby. Peel the tomatoes. Dice everything, and mix with a pinch of salt & pepper, a dash of vinegar & olive oil. Toss in the herbs last, stir well, and store in a glass jar with a tight lid. This stuff will get hotter and hotter the longer it's stored.

Guacamole:

• One ripe avocado. Should be soft enough that a gentle squeeze dents it.
• diced onion
• sour cream
• salt & pepper

Mush up the avocado. Add the other ingredients and stir well. Use immediately, or cover with a layer of plastic wrap laid right on top of the guacamole.

Cocktails: Wild Turkey modified old fashioned (nicknamed the "Harlow")

• One cube's worth of sugar (about half a teaspoon)
• generous dash of Angostura bitters
• one-quarter teaspoon juice from the maraschino cherries
  
• 3 ounces of the best bourbon you can find
• ice
• club soda
• maraschino cherry
• lemon rind twist

Muddle the sugar, bitters and cherry juice until well-dissolved. Add bourbon. Stir very well. Fill glass with ice. Add soda to the top. Garnish with cherry and lemon twist. ENJOY!