Lately I’ve been obsessed with tacos. Going gluten-free has been pretty easy at home, but dining out is a bit of a challenge. No short ribs because they’re dusted in flour before searing; sushi is a bit complicated unless you bring your own tamari (gluten-free soy sauce); and watching people gobble down a giant bowl of pasta is just not fun. So I’ve latched onto Mexican cuisine. It was already one of my favorite cuisines, but knowing it’s pretty much all naturally gluten-free, so long as the tortilla shells are corn, it’s a no brainer. Though ordering or dining out on tacos a few times a week does add up.
The kitchen isn’t quite yet restored. The pot rack went up Sunday, finally, and while it looks mostly complete (sans the microwave sitting in the middle of the floor), there’s surprisingly a lot missing. Our tea balls have yet to be discovered. For the time being our evening tea *gasp* must be standard tea bags rather than loose. Most of the pots have been found, though the colander is still MIA. I bought some yogurt the other day, but the fantastic granola we brought home from Vermont is yet to be found. It’s a work in progress. I’m hoping Sunday I’ll have lots of time to organize. My husband will be away playing Dungeons and Dragons (yes, he’s 30-something and still plays; if you don’t know what it is, trust me, it’s better) so I will have the day to myself. Writing, decorating and still unpacking.
Our diet has gradually shifted from 100% to about 50% takeout. I can’t tell you how much I crave normalcy. And the meals we do cook have been simple, though still creative. Tonight was my first attempt at fish tacos. Something I’ve loved for years (I can’t get enough from Ho’Brah a few blocks south), but never attempted on my own. In my eyes, a good taco is simply a complementary blend of things, wrapped together in a corn tortilla. Protein, acid, crunch, sweet and salt. And a little bit of heat is a given.
For those of you who don’t know me very well, I’m a procrastinator. A pretty big one. I very much enjoy being part of Secret Recipe Club, though I almost find the four week window to explore your assigned blog, pick a recipe, make it and write to be too much time. This month it certainly go the best of me. Healthy-Delicious was my assigned blog for this month. I’m a huge fan of Lauren’s blog and have been since I was introduced to it via SRC a few months back. After learning my assignment I quickly went her site, fantasizing about all the awesome recipes I could try. And then I stopped. Moving got in the way. First my old kitchen was too boxed up to make anything. Then my new kitchen became so filled I couldn’t even get inside. Time was quickly ticking away. I managed to find my knives, a few pans and set to work to see what I could come up with. Lauren’s Chorizo Quesadillas with Chipotle Cream was listed under One Pan and Quick Weekday Meals. I can truly attest to you that even with only a quarter of a kitchen this recipe is possible and delicious.