Tonight, Cookie and I are trying the World of Beer, which is located in Downtown Tucson, right on Congress next to the Rialto and Hotel Congress, really nice spot! I've been hearing a lot of good things about this place, so I was really excited to give them a taste. And you know how I love pubs.
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So named because you just throw ALL THE THINGS in a pot! I will say, my chili game was stepped up a huge notch when I first attempted as much of Captain Robert's Infamous Pyrate's Blood Sauce as I could reasonably accomplish (given a limit of his loooong list of ingredients), and I've since made worchestershire sauce a fairly mandatory ingredient in most of my stews, soups, broths, chilis and general other savories. Another person boasted that her fantastic meatballs were made with grape jelly, so I started putting barbecue sauce and a jam or jelly into my chilis for a sweet balance. I wasn't much of one for beans growing up (my father scowled when I insisted on bean-less Hormel chili for Frito Pie night when given the opportunity to pick it out myself, or I'd sit there and spoon the beans out of my chili like an ingrate), but as I've gotten older (and eaten poor) I've grown to LOVE black beans in my chili (although pintos are hardly any good for a quesadilla, and even then only just to make them pallatable). So here's the question. How do you do your chili? Comment below!Fro-yo is a wonderful thing, and one of our usual mall-crawling favorites. Mine has lots of chocolate and strawberries, because that's just how I roll. Cookie's has gummy bears and fruity pebbles and almond slivers and ALL THE THINGS!!! You can make your fro-yo however you like! How do you like your fro-yo?! Comment below!So... I technically missed this holiday, but someone caught me on time anyway. I was sitting at Empire Pizza (which, as you should by now realize, is probably my favorite pizza spot in Tucson, and certainly one of my favorite bars) when this guy goes by with his kids. He's wearing a ridiculous-sized sombrero on his head, and I was appreciative of his flamboyant display of cultural pride (pretty sure he was Mexican, though I didn't exactly ask). Being considerate and topical, I said, "Nice sombrero," because when a Mexican guy wears a Mexican hat around Tucson, it seems appropriate to compliment it in Spanish.
He seemed so tickled by my Spanish vocabulary word, that he reached up and plucked at his hat, revealing he was actually wearing something like eight of them, and gifted me one. SO HERE! HAVE A SOMBRERO. This thing is ridiculous, there's no way I'm busing it home, so I gave it to Frank at Constant Con, I'm sure he'll find a fun use for it. But I'll keep the story. (Bonus points for recounting the experience to a distracted Chris Wilson, who looked up just at "...so he gave me this hat" and went "OH FUCK". Absolutely PRICELESS.) As it is, today was National Pigs-In-A-Blanket day, which is apparently also known as "Pigs in a Sombrero", so I learned something new today! It be what it be. Coffee, cranapple juice, homemade blackberry preserves, homefries, eggs, toast... TATERS, PRECIOUS. You know. All the things you need.
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Brunch w/ BlakeHalf-boricuan, half-corn fed Indiana hick. Stir in a taste of the southwest and serve in LA, on the rocks. #BrunchWithBlake #FoodPorn #LAFoodie Archives
July 2021
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