Thursday May 28
You saw it here first. We came home from Tennessee with a roll of V-burger, gift of David the hunter. Barbara thought of making it into tacos, but Holt elaborated that into nachos.
A mess of onions sautéed in olive oil, a little garlic, then the V-burger. The innovation is treating all dry spices as in Indian cuisine (an’ cooking): frying them in the oil to make a gravy. In this case about ¼ cup each of cumin and coriander (the grinded-up seed), then the liquid: six or so chopped tomatoes. Barbara brought in an armload of coriander (the plant, verging on tree) and we tossed that in as well.
The seasoned meat got piled on taco chips, and a small haystack of grated monty jack was showered on top. Thank god, no Velveeta.
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