Not usually my thing to even mention restaurants all that much unless I am going off about some crappy customer service experience I have had with them, however Chuy’s deserves my mention and more. It is a relative new coming to Lexington and really not my kind of thing so much, given that it is a big chain and a chain of Mexican/Tex-Mex food at that. I think this one will give so many of our semi-local Tex-Mex food places a good run for their money and I think the attitude and price will more than compete with the other one or two more upscale Mexican places in the local area.
Salsa homemade is one of my favorite of all things to make and eat. It works better during the summer and fall when you can get the fresh taste of local or homegrown tomatoes, but you can use diced tomatoes out of a can in a pinch. Regardless, I mean to post this one back last summer right after I had made some from fresh tomatoes and no I find myself in a period of having only the canned variety available. Thought it was more than past time to get one of my most popular recipes posted here on the blog. Enjoy and let me know what you think about it if you give it a try. Oh, just to be sure, it is per my usual, the contents are estimates and feel to experiment a little bit with it. Also, this is a for what I call a regular batch, I multiply it out by two or sometimes even four when making bigger batches.
I did one or two of these postings of recipes I had come up with back during the early part of summer and then for whatever reasons I had gotten sidetracked and never returned to them. It is well past time to remedy that and last night, after looking at what we had in our pantry, knowing what I was craving, I did a little recipe searching and then came up with my own modified version. It worked unusually well in my opinion and that is seconded by both my wife and Bitzer. This recipe was inspired by the fact that I was really craving either Olive Garden or Johnny Carrino’s last night, so the joke around the rose was Ray Carrino’s Garden entre of chicken in a cheese mushroom sauce server over pasta with piping hot garlic bread sticks was a huge success.
Russel Stover’s candy in a variety of flavors for not to much of expensive price – and it is uses something called alcohol sugars to sweeten it. Woot! So, not sure if I had mentioned it or not, but I have been working on loosing weight. Well, I am sure I have mentioned that. The thing I am not so sure about is the diet I am loosely following. Mostly it is just an eat sensible kind of approach, which is hard enough to do. But addition to watching calories consumed in a day, I am also trying to keep carbs, especially those that are not from whole grains at a lower level and especially trying to keep sugar (of all forms from simple to complex) at a low-level. I will go into more detail about that sometime in the near future, I promise, but suffice it to say that calories are energy, more energy then you need and you gain weight, less and you lose. Carbs and especially sugars are loaded with calories and tend to have the worst effects on your body too.
I have a new theory about heartburn that I want to share. I personally think I am really on to something here and probably need to find a biological scientist or even a doctor who want to collaborate and head up the research on the project. I am basing this hunch of a theory on the fact that for the past three years I have on two occasions greatly reduced my intake of food in an attempt to lose weight (yeah, I know there have been more than those two cases, but those two have been the long sustained ones that really got serious). My conclusion regarding that most horrid condition known as heartburn is that it is the bodies general defense mechanism against overeating.
