— M.C. Patton

Well, let's see here. I like tacos. How's that as a broad category? And I like them because it's a broad category. They're so versatile. And if you're gonna make tacos, make your tortillas, buy some masina and have that on hand practice. And, uh, you, you'll enjoy the aroma and flavor of fresh tortillas. And it is pretty quick once you have a little bit of practice under your belt. And then what goes into, uh, that flatbread is really up to you, and it can accommodate special ingredients, or it can accommodate leftovers just as deliciously. And that's, you know, one thing that I really like about tacos, um, you know, in the world of food condiments, um, often make the dish, and in this case, it's gonna be salsa of some sort. And, uh, again, you can, uh, you know, work on, uh, very quick, um, salsa fresca, you know, with tomatoes and onions and, uh, lime juice and cilantro, and a little bit of salt. And, uh, you know, you're ready to go. Um, or it could be something a little bit more involved where you, you're, um, using dried chilies and you're toasting them. You've got some tomatoes and, and some onion and garlic that you also will roast. And, uh, that'll go into, um, uh, the, the chilies will be soaked in, in hot water. Um, all of this will be blended. Uh, you add, uh, perhaps, uh, a touch of cumin and a splash of apple cider vinegar, um, adjust to the seasoning with salt, and as needed a little bit of, uh, sugar or some other sweetener. And you'll have yourself a nice, uh, sal salad roja, uh, to go with your tacos. And so that's one item that comes to mind. Uh, let's see. Last night I made a green ole, uh, that was, um, all plant-based. And so the, the, the base was a salsa, uh, verde, so based on tomatillos. And so you can make, make that, and you can have that in the freezer and use it on your tacos or do other things. In this case, I made pozole, um, I added mushrooms. And then, uh, also, uh, garbanzo beans. And, uh, that came together very, very nicely. Uh, last night we had it with some, uh, some tortilla chips, um, tostadas making nice accompaniment as well as fresh tortillas. So, uh, those are a couple of things, uh, that come to mind. You know, from the, um, from the world of food, I'm a big fan of Mexican cuisine, and those are a couple of, uh, super easy and, and flavorful dishes. Uh, again, if you make these salsas, uh, maybe not salsa fresca, right, but salsa verde also, um, the salsa roja ahead of time, have a stash in the freezer, then a number of things can very easily come together okay. With those as a base. Thank you.