First of all, I want to thank eat.drink.MISSISSIPPI magazine for publishing a really nice article about me and Mississippi Kitchen in their April/May issue. If you have Mississippi roots (or are just a lover of the South), check out their magazine. Lots of interesting foodie stuff. I made a note of several restaurants I would like to try and wouldn’t have known about otherwise, as well as several recipes. Their Facebook page is here.
I finally broke down over the weekend and ordered an iPhone. When the scrolly ball on my Blackberry bit the dust and I could no longer scroll upward, bringing all texting to a complete halt, I knew it was time. So as of yesterday, I have a shiny, new 4G iPhone. I’m feeling pretty awesome, let me tell you, and I’m on the lookout for some really cool apps. I’ve always wanted apps. And Siri? Well, I’m looking forward to getting to know her more.
In other news, several people in my family have decided to quit eating meat. My daughter is one of them, which is freaking my Mississippi kitchen out. But I put on my thinking cap and pulled a special recipe out the other day just for my little pescetarian. This recipe landed me a spot in a cook-off in Hollywood a couple of years ago sponsored my Mission Tortillas. It’s got some good stuff in it and look–no meat!
Here are my notes:
-I use ramekins that have a flat bottom to them to make the bowls, so the bowls will sit flat on the plate.
-The dressing and pickled relish can totally be made the day ahead.
-You could put any kind of bean you like in these. Pintos or black beans would also be good.
-If you don’t have a taco seasoning packet, do what I did the other day and add chili powder and cumin to the cornmeal for seasoning. About a teaspoon of each.