Pot & Cover

This summer is all about being out of school, putting on new roofs and our new home.   Just ordered these amazingly cute coasters.  We are all rednecks at heart and love a mini pallet! One of our new haunts in Van A.  A cute little hole in the wall Mexican place called El Patio...about 2 min from our house. A ring on the brand new marble in the master bath...the result of serving a cold cerveza and lime dribbled on the counter...and it is haggling me!  i'm trying all sorts of solutions and it is evading me so far.   martha stewart i am NOT. Watermelon strawberry margarita attempts...I'm always a willing cocktail guinea pig some decor pics of the new house as we settle in and figure out where to put our stuff.  the dining room pub table with my favorite pumpkins our beautiful simple backyard, where the weeds are haggling me. the living room in process...see all my shrapnel from researching and having a cold?  not hard to

got lobster at Costco for surf & turf to go with our steak that we've saved in the freezer.  e.m. requested caesar salad, which i have the hardest time remembering how to spell.  fail for the english lit major.

Practicing Watermelon Margaritas: Found this one online. 2 cups diced seeded watermelon, frozen 3/4 cup tequila 1/3 cup triple sec (orange-flavored liqueur) 1 tablespoon sugar 2 tablespoons lime juice 2 cups crushed ice Granulated sugar (optional) Lime slices (optional) Orange slices (optional) Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.  Yield: 5 servings (serving size: 1 cup). 

I've changed the layout of Pot & Cover and it cut off my description...so here is the meaning of "Pot & Cover"  An old family friend of my mom's called Scott & me "pot & cover" to express how we went together...a lid that is just right for its pot...think peas & carrots...those that cook together stay together...and eat very well! Happy cooking and eating.

restaurants...some of our local fav's Pappadeux Dodies Uncle Julio's Cafe Del Rio Liberty Burger Whataburger Mooyah Shogun Imperial Garden Panda Buffet BJ's Brewhouse Napoli's Grimaldi's Gatti's Plucker's Kelly's  Henry's Tavern

Spring is trying to appear...but it has been chilly, windy, stormy and warm...can't make up it's mind!  No matter the weather, my Everything Man cooks up some amazing grub. I help sometimes, but he is the master of our kitchen currently. Grated parm Scott's spaghetti...the best in the world. Homemade sweet and white tater chips and fajitas Brisket & chuck beef burgers.  Scott makes the best potato chips ever...and his burger is my favorite too.  He didn't love the brisket addition...but it was worth a try.  I ate all of mine...it was yummy in my book. This was for the spaghetti probably...these pictures don't always go in order...buttery toast. Cheese melting on the burgers. Fresh hot tater chips. after being soaked and dried. Toppings My brothers artichoke dip...the best dip ever!  Seriously.  Quadruple for a gathering. The brisket and ground chuck all mixed together and ready to make burgers.  I love those

A lot of these pics are backwards...but you get the idea.We've cooked so many things since my last post....I've been busy eating it all, but busy posting for my classroom blog.  This food has fueled all the creative energy I need for my little munchkins at school.  Thanks to everything man, I'm well fed. I think this is chunks of ham?  No, I think left over BBQ pork chops....Found the below notes on a previous draft for this post "It's Sunday nite, 1.24.16.  Chile Verde mise has been done...and it smells like chicken broth in my home.  Scott's watching football with a Corona in hand.  We had a great weekend and now it's time to rest up and wind up the weekend for work tomorrow.  I can't believe it's already more than half way through the school year...it goes by faster and faster.  And I love every minute." Frozen sautéed onions we keep on hand. roasted poblanos, garlic...I see verde in my future. Cumin, chile powder, masa