Keeping Tuesday Simple

While the weather sometimes dictates how we eat, when it comes to Mexican spice it really doesn’t matter if its 40 degrees outside (best time for spice) or triple digits. Take a dip in the pool, stand under the fan, whatever it takes to let you eat spicy Mexican foods.

In the summer we tend to eat lighter, and later too. Gotta make time for the community pool (which is almost better than having a pool in our backyard). The community pool is about a block from our house, an easy walk. Our neighborhood was built in the mid 1960s, before backyard pools became a common thing. I’m sure back then, the Olympic size pool and surrounding park got a lot of use. These days nearly everybody has their own pool, so most evenings Hubby and I are the only ones at the pool. Every now and again a family might stop by, or an elderly couple. So for us it’s all the pleasure of having our own large pool without all the work and worry.

Summers in Central California are hot – triple digit hot. Without the pool for exercise, I don’t know how we’d keep in shape. Every evening we spend a hour or so at the pool. Walking in the water is good, low impact exercise, as is swimming a few laps and even push ups on the stairs. Once the muscles have had their burn, it’s time to float, listen to some country music, and maybe even have a cocktail (in a thermos).

On cocktail nights I made sure dinner is simple because between the Mi Ti and the sun, my brain gets just a little fried. Burritos are about as simple as it gets. Especially the meaty-bean filled kind, which means no side dish is required. Yeah, an entire supper held right in your hand. In my opinion tacos and burritos are the best thing since sliced bread.

Enjoy every moment we have with those we love. Laugh as much as possible. Trust in the Lord, for He has a plan.

Spicy Chorizo-Bean Burritos
1 small Orange Bell Pepper
1 small Red Bell Pepper
1/4 Yellow Onion
1/2 lb Hot Mexican Style Chorizo
1 can Jalapeño Refried Beans
Taco Seasoning to taste
3 Jumbo Flour Tortillas or 6 Burrito Size
Sour Cream as desired
1 cup Mexican Cheese Blend or as needed

Gather all the ingrediences to have at the ready. Stem, seed and dice the bell peppers. Cut a quarter section from an onion, peel and dice.

In a large cast iron skillet cook chorizo, breaking into smaller pieces as it cooks. When the sausage is nearly cooked through, add the diced peppers and onion. Continue to cook until the peppers have softened. Drain the mixture well. Add refried beans, season with taco seasoning. Keep warm.

Lay tortillas out on a flat work surface. Spread sour cream over the tortilla. Place a third of the chorizo-bean mixture down the center of the tortilla. Top with 1/3 cup of cheese. Tuck ends of tortilla in, roll over filling and set aside. Repeated until all the tortillas are filling.

Grill burritos on a flat pan until golden out the outside and the cheese inside is melted. Serve with margaritas and enjoy.

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God upholds His city forever. Amen.