First and foremost, I would like to announce that the Pilot finished IFF (Introduction to Fighter Fundamentals) today!! It’s been a stressful past few weeks for him. He’s been putting in 12 hour days full of piloting, sim-ing and academics – usually all three in one day. But all his work paid off and he officially knows the basics of being a fighter pilot. Now, all he has left is some survival training and then it’s on to the big bad Viper! I’m so proud of him!! We’re going to celebrate by going out for Thai food tonight and relaxing on the couch with cocktails and NCIS…which is what we do every other Friday night, but hey, this one just feels more special, right? I swear we’re not boring people. That’s just what we consider a fun Friday night. Don’t judge. To each their own. 🙂
Dinner this week consisted of leftovers, one miss and one hit.
White spaghetti and chicken meatballs. It was…meh. I didn’t have the right kind of pasta, and I kind of overcooked the chicken balls and they were a little dry. But I think it had the potential to be good, so it might be one to try again. Alex said it was really good, but I’m pretty sure he was just trying to be nice.
Our Tasty Taco night began with a stubborn jar of salsa. I’m not kidding. This thing would not budge.
I. do. not. give. up. But this time, I had to.
I handed the jar to Alex when he got home and said in a frustrated child-like voice, “I tink dey gwood the wid on.” Then stuck my lip out. I’d had it with this dang jar of salsa.
He took the jar from me, puffed his chest and said in his manliest voice, “I’ll handle this.”
|No, this is not a reenactment.|
Of course, he got the lid and the jar of salsa estranged. I think he’s been working out. I don’t know what I’ll do when he moves to San An.
|Boo, chipped plate.|
Slow Cooker Beef Tacos
adapted from 1001 Ways to Cook Southern (Shelby, pg 515)
- 2 lb boneless beef chuck roast, cut into 1-inch cubes
- 1 tsp salt
- 1 Tbsp olive oil
- 1 Tbsp chili powder
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 1 (8 oz) can tomato sauce
- 1 tsp ground cumin
- chopped green chili peppers
- 1/2 tsp pepper
- 1 tsp chili sauce (sriracha)
- medium baked potatoes
- Toppings: shredded Mexican blend cheese for Alex, shredded rice cheese for me, refried beans, black beans, plain Greek yogurt, chopped tomatoes, peppers, onions…