n_maher

Forgot to post last night, grabbed dinner after meetings in Mississippi concluded. Turns out the south knows how to do chicken and waffles.

Done as well! Keep up the great work, Mikey.

The bike is looking SWEET! I got out for a nice 27mi windy rip around town this afternoon. Felt good to be back outside again before I have to travel for a few days and be away from the bike.

^^ Because it's a goddamn brilliant camera. I got to shoot with a D4S at work for a bit but have too much Sony stuff at this point to ever practically think about another system. Speaking of Sony, the A7V's 30fps is goddamn bonkers. Sounds like a Gatling gun but allows for capturing some pretty great shots even in mediocre hands. Edit - yes, that's Andrew with the glasses running the 800m today.

I decided that it was time for a proper camera to capture the kids. My iPhone appears to have over-processed the shit out of this photo of the photo-taking tool.

This!

Compression: JPEG (old-style) 😆

Happy Birthday, Doug!

Happy birthday!

Sure @Pars - the rice is from the NYT Cooking site: https://cooking.nytimes.com/recipes/1022318-cilantro-rice?smid=share-url. That might be paywalled, always tough to tell with NYTC so let me know if it doesn't come through. It's the kids favorite rice. My only tweak is I use a little less onion powder and sub in some garlic powder. Enchilada Sauce - Ingredients 1 pound tomatillos 4 cloves garlic 2 jalapeno peppers 2 poblano peppers 2 serrano peppers (I usually can't find these so just up the poblanos) 2 tablespoons chopped cilantro ½ tablespoon cumin 1 tablespoon spicy chili powder Salt and pepper to taste 2 cups chicken broth Juice from 1 lime Instructions Preheat oven to 350 degrees. I actually just use the broiler, on low and first and then ramping up to high. Doesn't really go any faster but gives better char on the peppers in my experience. Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit. Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. **tip, but the peppers in a foil pouch and let them steam for a bit to make removing the skin easier** Add cilantro, cumin, chili powder and salt and pepper. **tweak - I use less chili powder, and leave the cilantro till the very end. I think the flavor is better that way** Process to combine. **I use an immersion blender in the pot I cook the stuff in after adding the broth** Add chicken broth and lime juice and process until smooth.**adjust broth amount based on how thick/thin you like your sauce. Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop. **don't over-cook the sauce. I cooked it all day once and the flavor seemed to break down too much. ** Final Assembly I always use corn tortillas, heating/softening them in the microwave in batches of no more than 10 as instructed on the package. Use anything from rotisserie chicken to baked, boiled, grilled, etc., as long as it's shredded. I usually season the chx lightly with homemade taco seasoning (Alton Brown's 19). 1.5lbs is usually enough for 20+ enchiladas. I stuff each tortilla with chicken and cheese, roll, place in a greased glass dish until its full. There's never too many enchiladas. Top liberally with sauce and cheese, bake at 350 for 25min (covered) and then uncover for another 5 minutes. Fresh grated cheese is always best, sometimes there's time, sometimes there's not. It's not a huge difference, but a nice one if you have the time. I usually mix colby-jack and cheddar. Go all out and get a little queso fresco if you want to go full fancy.

Mexican night in NH. Enchiladas Verdes Cilantro-Lime Rice

Sorry to be late to the thread. Happiest of birthdays, Al. You're the best, man.

I had a leftover crust, so tonight I decided to make spinach-bacon quiche so I'd have something good for breakfast.

Finished this morning, devoured at work.