Pssst, here’s a little secret for ya: I don’t always make the things I write about in a timely manner. Morning me and evening me are sometimes at odds and yesterday, in a showdown between the two, evening me emerged victorious. She wanted taco bowls. She got taco bowls.
This morning I actually made ratatouille and I can tell you right now, we will definitely be eating it on polenta tonight because I’m too tired to conceptualize and cook a whole new thing. But would you like to hear about the taco bowls? OKAY GOOD.
It was a lazy affair, really. Apart from the work of one pan, everything was just there, hands-off, sliced, diced, ready to go (thanks, Sunday prep day!). Who could resist? Not evening me, aparently. White rice in the rice cooker. Vegan taco meat cooked in a hot skillet with julienned zucchini. Plain Greek yogurt, shredded cheese. Pico de gallo I made with a big tomato, a small red onion, a poblano pepper, and lots of hot sauce. Obviously cilantro on top would have been ideal, but get this! Cilantro doesn’t like heat. Isn’t that kind of surprising? Mine bolted about a month ago. I’ll plant more in the early Fall and it’ll thrive mid September through December.
I’ll be OOO tomorrow 07/04. Come back on Friday for PIZZA!