What are you been cooking today

[quirkycooking]

Where do you live, andiesenji?  I love Mexican food - we ate lots of it as kids, as mum and dad are from southwest Texas, and also lived on the border of Mexico for a while (my sister was born there).  I haven't seen tomatillos here (I live in Far North Queensland, Australia).

[Thermomixer]

I have been neglecting Tuffy the TMX for the past few days because other things have occupied my time - my accountant is demanding all my '09 tax information by this coming Tuesday.  Gah!   I am very well organized but there are a couple of invoices that seem to have gone missing and for some reason I didn't log them into the computer. 

Anyway, I have everything assembled to have a go at Isi's easy Portuguese Rolls today. 

I defrosted a big hunk of pork and it is presently in the oven in a big braising pot, and will eventually become "carnitas" - in this area it refers to pork that is roasted long and slow to make it fall apart.  This can then be applied to tortillas and formed into tacos, but I am going to serve it with these rolls. 
I will also prepare two different salsas - green salsa with tomatillos  and red salsa with tomatoes.   I plan to use Tuffy to process the ingredients to see if I get the same effect as my usual result. 

Will report back on how it goes.

I need to get my tax info sorted too - thanks for the remionder.  MY TMX has been neglected while trying to sort out other things including the computer.

The pork sounds luscious - I can taste it melting in the mouth.

[andiesenji]

Where do you live, andiesenji?  I love Mexican food - we ate lots of it as kids, as mum and dad are from southwest Texas, and also lived on the border of Mexico for a while (my sister was born there).  I haven't seen tomatillos here (I live in Far North Queensland, Australia).

I live in Lancaster, California - my house is exactly nine miles from where the space shuttle lands (the sonic booms from that and from the many test flights at Edwards AFB shake my house on a regular basis.)

We have a large Hispanic population, my neighbors moved here from Mexico 30-some years ago and still own a ranch in Durango.
We also have a significant Asian and Filippino population and enough folks from the middle east to support two markets.

Here's a couple of pics of the carnitas - first roasted in a big chunk, then cut up and roasted some more after being anointed with some freshly rendered lard.  Not exactly low cholesterol!

[quirkycooking]

That looks DELICIOUS!!!!!  I don't have a problem with lard - much healthier than margerine!  I'd love that recipe! 

[Nay-nay]

That does look good!! 

[achookwoman]

Andi, isi's rolls and your roast pork,  yummmmm.

[quirkycooking]

I know - and here I sit eating rice and fish 
Actually, it tastes quite nice, and the kids are enjoying it - it's the 'Steamed Fish with Rice and Asparagus' from the seafood cookbook.  I felt like something easy tonight!

I also made treat balls, banana-berry smoothies, spelt scones and corn and bean patties, and still have to make almond milk for a couple of 'Vice Creams' (am making a Mocha one, and a Cranberry one, or maybe Maple-Pecan.)  (Vice Creams are vegan ice creams, made on nut milks, usually with raw ingredients.)

[achookwoman]

Made mayo from the EDC book.   Salad and cold meat following isi's pasta dish.   Needed something to lift the salad so made a dressing............  1 large bunch of water cress (from the garden),zapped in the TMX , scraped down twice.
                          1 dessertspoon  of rice bran oil and 1 dessertspoon of  lemon juice
                          2 Tablespoons of TMX mayo
                           Zapped all together.
Really add some interest to a rather dull salad.   Will make it often.

Made a chopped salad from..........1 white beetroot
                                                 1/4 onion
                                                 1 large radish (from the garden)
                                                 1 large red apple
 All zapped on speed 5 for 3 seconds.    There was mayo left in bowl from mayo.  A lovely white salad with red flecks.         


                         

[cookie1]

A white beetroot, how interesting. Does it taste like beetroot? I wouldn't show that when I spilt it all down my shirt as I often do with beetroot.

[achookwoman]

Cookie it was most unusual, I bought it at the Lancefield farmers market, I think it was an immature Choggia beetroot,  the ones that have the red and white rings.   Good idea, no red drops on the table cloth.

[cookie1]

Thanks Chookie. I have had the ringed beetroot and liked it.

[JulieO]

I made a nice roast veg & chicken pie.  I used the TM to make the wine sauce.  Also made Isi's rice pud. 

[Katya]

Another beautiful photo Julie.  Do you keep a camera in the kitchen?   I think I must try to do that as I never manage to take any pics. of my food - too eager to eat it to bother about looking for the camera

[JulieO]

Thankyou Katya.  I keep my camera in my bedroom, but I have to get lights out and set them up in the kitchen over the table just before dinner is ready which is a pain.  My son is moving out this week so I will have a spare room soon and plan on setting them up in there. Will be much easier. 

Warning!  Once you start taking them, it becomes addictive.   

[isi]

Sometimes my husband jokes:
"I start eating or going to take a photo...."