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Monday, October 25, 2010


What a crappy weekend sports-wise.  I really felt like the Phils were going to pull it off.  How disappointing.  The Giants?!  Come on...  I think I'll be rooting for the Rangers.  The Phillies are set up to be good for quite a few years to come, but it's still a bummer.  Then, to get my mind off of baseball, I watched the Eagles give up 27 points in the 4th quarter to lose.  Thanks.  That helped.

I can't wait until Election Day--simply so those horrible, tacky and pretty much useless TV commercials will no longer be aired.  Just once, will one of you people tell me what you've done and not how your opponent is going to send the country or state or county or township into the deep recesses of the Netherworld?  I like politics--I find it interesting.  But something has to be done with the way races are run.  No wonder voter turn-out is low.

We just pulled a nice, ripe, yellow tomato out of our garden.  Good thing we haven't gotten around to pulling everything out yet. 

I find it amazing how much better local apples taste than the ones shipped in from Washington or Oregon or New York or wherever.  They're so much more juicy and flavorful.  Grab some before they're not around anymore!

Made a tasty Crock Pot meal for us yesterday. 

BEEF FAJITAS (They're really not fajitas in the traditional sense, but good nonetheless.)

1 1/2 pound beef flank steak
1 cup chopped or sliced onion
1 green sweet pepper, cut into 1/2" pieces or sliced
1 or 2 jalapeno peppers, chopped (optional)
1 Tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1 can stewed tomatoes (14 1/2 oz), cut up
12 flour tortillas (7")
1 Tbsp lime juice
Shredded cheese, guacamole, sour cream, salsa for topping
  • Trim any fat from meat.  Cut steak into 6 portions.  In a slow cooker, combine onions, green pepper, jalapeno, cilantro, garlic, chili powder, cumin, coriander and salt.  Place meat on top.  Add undrained tomatoes.
  • Cover; cook on low setting for 8-10 hours or on high setting for 4-5 hours.
  • Heat tortillas by wrapping in foil and heating in a 350 degree oven for 10-15 minutes.  Or wrap in a damp paper towel and heat in microwave on high for 1 minute.  Remove meat from cooker and shred.  Return meat to cooker and stir in lime juice.
  • Serve meat/veggie mixture on warmed tortillas.  Add desired toppings. 

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