OK! So I woke up craving Chili, and why not it's 39 degrees in MS. Do I want to make it? No way. As we discussed in previous blog postings the term "mis en place"... the French culinary term meaning to gather or put your things in place. Earlier in the week I insta-potted pinto beans with organic onions, white pepper, and garlic powder. A week or so prior (see brisket post) I sauteed the DM Farms grass fed grass finished ground brisket and froze it. Yep, there was just enough... 4 ounces left. A half individual size sticky rice and 2 green onions also. Irish Cheddar Cheese (A2C) in thin shards. Mixed in the Libbey glass bowl. Seasoned with Chili powder it became the Breakfast Chili Burrito filling.
I assembled in my 9" coupe bowl... the DM Einhorn Ancient Flour Sourdough tortilla and a couple spoon fulls of Publix Organic (Greenwise) medium hot salsa. lol Apologies for the pictures I woke up hungry. Chuckles. It was good and I have enough filling for 2 more.
While I did that I also made our weekly veges dish, layered carrots, broccoli, cauliflower and onions. Spritzed with Olive Oil and my 3 seasonings. Garlic powder, white pepper and sea salt. Got some DM Farms Chicken soup in the fridge too. Good with sourdough croutons or with a half sticky rice. I had that for breakfast/lunch yesterday. Usually eating at 10 and 2-3 pm. Til next time Bon Appetit!
