Monday, May 12, 2008

A Belated Cinco de Mayo

We invited company for dinner on Saturday and since drh has been feeling somewhat under the weather with sinus trouble, I decided to cook in the crockpot rather than ask him to cook on the grill. With Cinco de Mayo having just passed, Mexican food sounded good to me.

The menu was:
Country boneless pork ribs - seasoned with chili powder, garlic, cumin, oregano, salt, pepper and canned green chilies, cooked in crockpot. I expected this meat to shred, but it didn't. So I just cut it up into cubes.
Mexican brown rice - seasoned with green onions, cumin, garlic, salt, canned tomatoes.
Fruit cole slaw with shredded cabbage, green apples, pineapples and grapes.
Meat was served with whole wheat tortillas, shredded cheddar, cut black olives, cut tomatoes, fat-free sour cream.
Dyed-in-the-Wool New Zealand Sauvignon Blanc wine, beer.
Vanilla ice cream with caramel and chocolate syrup, mixed nuts.

We had a nice visit and updates on all the kids of both families, plus shirt-tail relatives.

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