I’m a huge taco fan, and honestly I can’t believe I haven’t shared a taco recipe sooner. Typically, when I eat out at a Mexican or Tex-Mex restaurant I order grilled vegetable fajitas, even if they aren’t on the menu. I love being able to build my own taco to my preference: first a layer of rice, followed by the grilled squash, onions, and peppers, a spoonful of black beans, pico, lettuce, and last but not least a big dollop of guacamole. In my taco zealous, I end up over filling each corn tortilla, creating a messy, but delicious dinner....more
At the time I got pregnant with my oldest daughter, I was working for Marion Cunningham, the proverbial fairy godmother of home cooking. She wrote the current edition of the Fanny Farmer Cookbook, along with a slew of other books. She was the best home cook I’ve ever come across.
Among the major perks of the job was being on the receiving end of the lunch Marion whipped up each day. No matter how busy we were, she would take time to cook and serve a meal....more