It was a busy day for podcasts. Finally, we are getting into a groove for doing them. If only we can get the technical difficulties aired out. Thank you for your patience on this. Every day we get emails and texts from people wanting the show. One said it just as we would - it’s a welcome change from the other 21 hours of broadcasting out there. But we are still on hold at the station, so we have been trying to provide that respite from the bad news with a wonderful piece of equipment we have here other than the one we use for the radio show. Caller volume is still a problem. That said, the podcasts are taking shape as a group. The one that most closely resembles the Food Show is called Tomfoodery, using the Food Almanac as a blueprint. We talk to callers on the programs marked “The Times”, and an interview with Tom reminiscing about his career is called Remembrances. We won’t upload all three of these each day, but probably two.
A feature in nomenu.com today outlines all that is available at Rouse’s stores around the area. One, in particular, caught our eye. We love Johnny Sanchez. We love Aarón Sanchez. And we love whatever they cook there. Particularly the queso. When we learned that it was available at Rouse’s we dashed off to get some. Not easy. We had to go to an obscure location and there it was. The deli lady told me she can’t keep it in stock. We grabbed two and some Johnsonville Chorizo that I was surprised to find there and put together our favorite kind of meal. Choriqueso and guacamole.
We heated up the queso and dropped the links of chorizo into a skillet. I immediately made a lazy mistake by not squeezing the sausage out of the casing. It wasn't so much being lazy as it was not wanting to engage in a gross process. That was a mistake though because chorizo for queso should not be in links. or slices of links. By the time I tried to remedy my mistake, the fix was worse. We also set to work on a batch of guacamole, adding purple onion and grape tomatoes and an absurd amount of cilantro to avocados. Because we are now staging these pics, we are digging up dishes hardly used around here in years. We do have some great tableware for entertaining, a practice long-ago abandoned here. It is delightful to be cooking and eating at home again. The dishwasher is being run almost daily, a complete and very welcome reversal in the Fitzmorris household.
The most difficult thing with staging a picture is fighting to keep Tom away from digging into the food. After fending off Tom and his cat, we sat down for the Mexican-style repast. Hard to beat this choriqueso and guacamole. The Hola Nola chips are perfect in every way. Durable and deliciously salty. Accompanied by a pitcher of cold iced tea on our deck in the delightful spring weather, who can think of anything to be gloomy about?
Oh, I forgot to mention step one: stay away from the news.
