This sinkhole remediation business is throwing me all out of whack and I didn't take photos and the the chalupas were too good to waste on a post without them.
They starting grouting Monday and at day 4 have 22 pipes left to go. I've lost count of the number of truckloads of cement.
Dinner planning has taken a back burner to hand wringing and pacing.
This morning, we can't use the water - septic backing up again (oh, joy).
Last night we had Almost Chik-Fil-A chicken sandwiches, potato salad and some very excellent onion rings Emily made with a beer batter coating. I didn't bother making buns, just bought some.
2 pounds of russet potatoes
1 tsp. salt
2Tbs red wine vinegar
1 cup mayonaise
6 hard bopiled eggs
3-4 Tbs sweet or dill pickle relish
Boil the potatoes in their skins until they are cooked to your liking. Some people like mushy potato salad, some people like the slices or cubes a little bit firm.
I did mine for 20-25 minutes- we like our salad in between mushy and firm, but the time will vary depending on the size of the potatoes. I don't like peel in my salad so after the potaoes have cooked and cooled, I peel them and either slice them or cube them, depending on my mood. If you like the skin, leave it on.
While the potatoes are still warm sprinle on the vinegar and salt and toss. Add the chopped eggs, relish and mayonaise and chill for several hours.
Almost Chik-Fil-A Chicken Sandwiches
1 cup milk
milk (for dipping chicken)
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
2 tablespoons salt
2 boneless skinless chicken breasts, halved
4 plain hamburger buns
2 tablespoons melted butter
8 dill pickle slices
Heat the peanut oil in a deep frywer to about 375°F.
In a small bowl beat the egg and stir in the milk.
In a separate bowl combine the flour, sugar, salt and pepper.
Dip each piece of chicken in milk and roll in flour mixture until completely covered.
Drop all 4 in the fryer and fry for approximately 15 minutes, depending on the size of the breasts.
While chicken is cooking, spread a coating of butter on the face of each bun.
When chicken is done, remove it from oil and drain on paper towels.
Place two pickles on each bottom bun, then top with chicken and top bun.
You can add lettuce, tomatoes, mayonaise and ketchup, but a purist will stick with just the pickles.
Emily's Beer Batter Onion Rings
3 medium sized, sweet onions
1 bottle of Sam Adams beer
1 tsp. Cajun seasoning
1 tsp. salt
Oil for frying
enough flour to make a medium-thick batter, approximately 1 heaping cup, plus additional flour for coating the oinion rings prior to dipping them in the batter.
Slice the onions into thick rings. Make the batter in a large bowl by combining the eggs, flour, salt, seasoning and beer.
Shake the onion rings in a bag with some flour to coat.
Dip the rings into the batter one at a time and fry between five and six at a time for four minutes then flip them over and fry for an additional 3 minutes.
Continue battering and frying until all the rings are cooked (this makes a large batch but I guarantee you will eat them all, cholesterol be damned.)