I’ve been walking past Sportsgirl each day on my way to the office, admiring a skirt in the window. I finally succumbed yesterday and bought it.
I can’t really afford/don’t need to be buying new stuff, but I feel great wearing it, so I’m not beating myself up too much about breaking the budget with a $49 skirt.
I sent DD a picture of my purchase and he texted back “very tex mex.” I’m not sure whether that’s a compliment, sounds a bit non-committal to me.
I think my skirt shot beats the photo he sent me of a urinal yesterday. A urinal.
He may have been implying that I was bugging him too much when he was … busy …
The honeymoon is over.
Continuing the Mexican theme, I broke one of my culinary rules last night and made tex mex fettucine.
I’m usually not jiggy with ethnic mash-ups, it almost offends me when people pair tandoori chicken with sour cream, for example.
But the eldest wanted jalapeños with her pasta so I went with it and the result was pretty delish. I am a gourmand at heart.
Forgive the crappy photo – the light was terrible in my kitchen last night.
Also, the recipe can be massaged – no need for the chipotle powder if you don’t have it, no need for jalapenos if you’re not a fan, skip the olives and coriander … you get the idea. The main game is the onion, bacon, cream, garlic and avocado.
RECIPE: Bacon, jalapeño & avocado pasta
1 onion, chopped
1 clove garlic, crushed
200g bacon, chopped
1/2 tsp chipotle chilli powder
300ml Carnation Lite Cooking Cream
10 pitted kalamata olives, chopped
500g fettucine, cooked and drained
1 avocado, diced
Jalapeños to taste
Coriander leaves, chopped
METHOD: sauté onion in olive oil until soft. Add bacon and garlic to the pan, sauté 5 mins. Add chipotle powder, sauté 1 min. Add cream, simmer 2 mins. Add cooked pasta, toss to combine. Add olives and avocado, stir gently through. Sprinkle with jalapeños, coriander and cheese of choice (if desired)
Song of the day: Bruce Springsteen “Fire”