Thursday, February 18, 2016

Chorizo School.

I went to sleep just after 4am last night and woke up this morning just before 9am. I do not know what is wrong with me, but this touch of insomnia is bound to get worse.

School bright and early today from the couch. A change of scenery gave Edge an extra push and we had a solid day.

Added 4 new sight words to her list. She's doing pretty well and can read through two Learner PM books with little error. She's pretty happy with herself. A+ for Gryffindor.

Writing practice. I still remember how hard it was to stay within the lines.

Addition without a calculator. Can't tell you how much she loved adding and subtracting, but I have a video of her dancing around the house because she got all 10 answers right. She's been asking to do math for weeks and the books I had been teaching from were subpar.

A tea party with the Disney girls this afternoon.

Nessa & Avi.

I needed chorizo. I've heard all kinds of bad stories about the contents of chorizo in America, especially the brand sold out of Vallartas. Despite hearing about cows lips and tongues blended with spices and encased in intestines, I was sold. Chorizo, the vallarta way, is the best.
I shall share the secrets of the chorizo - Kiwi style. It's all I can offer and is the next best thing to the real deal.
Half a kg of ground/minced pork - do not use pork sausage meat get mince pork.

1/4 c apple cider vinegar
Paprika, Cinnamon, Cayenne Pepper, Oregano (dried), Cumin, Salt, Chili - 1/2 teaspoon.
3 crushed garlic cloves or 3 Tbsp.

Add a small diced onion for good measure and water content.

That ish needs to marinate and chill for at least 8 hours.

I shall show you my breakfast burrito tomorrow.

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