So yesterday Nilsa over at SoMi declared it a De-Lurking Day. As I have a problem keeping my mouth shut, the holiday didn’t really apply to me, but she did say that regular commenters could ask her a question. Any question. This is dangerous territory my friends.
Maxie’s been doing a “Would you Wednesday” for a while now, and it’s a game my friends and I play all. the. time. Usually it’s along the lines of, “What if you met [insert name of current celebrity obsession], and the two of you fell in love, but he would only ever have sex with you doggie style? He would never want to look at your face when you were having sex?” Which typically leads to a 30 minute conversation in which we hammer out rules/details (could I look back at him? could we do it in front of a mirror? is it because he was molested as a child?) before finally deciding on a scenario all parties are satisfied with. Sometimes it leads to one party calling another party a psycho pervert, but it’s all part of the game.
Anyway…so my question to Nilsa was:
Would you agree to wear a bag over your head (with eye holes cut out, but no mouth hole) every time you left your house in exchange for an enormous sum of money (enough to keep your immediate family financially comfortable without working for the rest of your lives)?
And you couldn’t tell anyone (other than your significant other) why you were wearing the bag.
But last night Dexter had a bad case of Old Man Bladder, so after I had let him out a couple of times, I couldn’t get back to sleep. I played the “What if?” game by myself. I thought up some new rules.
- You could take the bag off to drive, because driving with a bag over your head is just dangerous.
- You could not take the bag off to fly on an airplane. You’d probably look like a terrorist threat, so you’d either have to learn how to fly yourself (like driving, you could remove the bag while actually piloting the airplane) or resign yourself to only road trips for the rest of your life.
- You could not embellish the bag, other than to cut the two eye holes. No drawing a face or bedazzling the bag.
I’m sure there were more but now I can’t remember them.
So anyway, would you? And all you lurkers out there, would you, too? I want to know!
**Bonus Delicious Deliciousness**
Steve hasn’t been feeling very well lately, and when he confessed to me on Monday that he was feeling “poopey,” I promised to make him some chicken soup. How nice of me, right?
Well, it would be nice if I knew how to make soup. Which I don’t. Really, I don’t even like soup. But after the words were out of my mouth, I had to make some shit happen. We can’t have little Stevie feeling poopey and disappointed, can we?*
Lucky for me, I found this recipe at epicurious.com and tweaked it a bit. Tortilla Soup with Chicken and Lime? Sounds like a winner!
And it was, internet friends, it was. Here’s the recipe:
1 white onion (chopped)
1 jalapeno (de-seeded and chopped)
1 zucchini (chopped)
1 tbsp minced garlic
1 box chicken broth (I got the big one, I think it’s like 36 oz.)
1 can corn
1 can black beans
1 can Rotel diced tomatoes (any variety would work, but I used “with lime and cilantro”)
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper (more or less to taste)
2 green onions (chopped)
a handful of cilantro (chopped)
1/2 cup lime juice
2 cups Mexican cheese blend
1 ready made rotisserie chicken from the supermarket, about 4 lbs. (or you could poach your own***)
4 5-6 inch diameter tortillas (corn or flour)
no-stick cooking spray (I used Pam)
Preheat oven to 350 degrees F. Stack up tortillas; cut in half. Cut each half into strips. Spread strips on a non-stick baking sheet and spray with cooking spray. Bake until light golden (about 12-15 minutes). Set aside to cool.
Saute jalapeno, zucchini, and 1/2 of the chopped white onion (reserving half to add just before serving) in garlic in the bottom of a large sauce pan (or you can use a good sized electric skillet, like I did). When onions and garlic are just turning soft, add broth, tomatoes, corn, black beans, bay leaf, cumin, and red pepper; bring to boil. Reduce heat; simmer 5 minutes.
While broth is simmering, remove the meat from the rotisserie chicken and shred. Set aside.
Before adding chicken to the broth, remove half of the solids from the broth and blend in a blender or food processor. This makes the soup less watery and more like a stew. Add blended solids back to the broth. Add chicken; allow to cook for about 5 more minutes. Stir in green onions, reserved 1/2 white onion, cilantro, and lime juice. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with Mexican cheese blend and tortilla strips and serve.
*No, we cannot.**
**I apologize for the footnotes. I don’t know what’s up with me.