Saturday, January 31, 2015


Sunday 25 January
Our old standby for using up tortilla chips; part of the fun is tasting them to see whether they're still good.

We used roasted fresh poblanos from Jungle Jim's, and a new variation on canned tomatoes: Redgold diced tomatoes with chilpotle.   They added a nice note of spice, and didn't get the casserole too watery, the way fresh tomatoes tend to do.

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