It was a week that saw vacation end with a rather lackluster Halloween.
Back to the Grind
Sadly vacation had to end. Monday morning I had to log in and get back to work. Thankfully it wasn't a bad week. It felt a little slow as I started digging into a new ticket for a new (to me) application and I had to get up to speed. Made progress by the end and should be a in a good place.
Gorgeous Weather
The weather this week has continued to be absolutely gorgeous. I've been trying to spend as much of the evenings as possible out on the porch. I've gotten some writing done, finished most of my site redesign, which should be coming out soon, and generally just enjoyed the fresh air.
Battling Some Leg Soreness
Hockey's been rough for me the last couple games. My legs have not cooperated fully and I've been less than effective. I've actually decided to sit the last game out to give them a break. It sucks, but it's better than pushing myself too hard.
Lawn Mowing is a Workout Now
Since I got my my push mower up and running again, I've been using it to take care of the lawn. I figure it's more of a workout than driving around on the riding mower. It's a low-impact way to burn some calories while doing a task that will have to be done anyway. I also think the end result ends up looking a little better, though I guess that's subjective.
Halloween
My wife and I set up our firepit on our driveway to give out candy. Sadly we ended up talking to our neighbors more than giving out candy as we had less than 30 trick-or-treaters all night. I was a little surprised. It was a Saturday and the weather was absolutely gorgeous. It would've been the perfect night for me as a kid. I don't know whether it was the multiple trunk-or-treat events in the area or what, but we now have more candy than we know what to do with.
Recipes
Mexican Street Corn Bowl
I didn't have a recipe for this one. While we were in Cape May last week, my wife had something like this for dinner at a restaurant. She liked it so I decided to try my hand at a facsimile. It turned out pretty well. Here's a rough recipe for it.
Ingredients
- 1-1.5 lbs. Boneless Skinless Chicken Thighs
- Chipotle Aoli (to taste)
- (2) 15 oz. cans Corn, drained
- (1) 15 oz. can Black Beans, drained
- Vegetable Oil
- Mexican Rice package
- Cojita Cheese (to taste)
- Salt & Pepper
- (2) Avocados, diced
- Pico de Gallo (to taste)
Directions
- Make Mexican Rice per package instructions
- Season chicken thighs with salt & pepper and bake for 25 minutes at 375ºF or until internal temperature reaches 165ºF. Cut into bite size pieces and set aside.
- In a sauce pan, heat the black beans on medium-low heat to get them warm
- In a pan, heat 1-2 tbsp. vegetable oil. Once heated, add corn and sauté for 4-6 minutes until warm and cooked through.
- In a large pan add 1 tbsp. of vegetable oil. Add rice, corn, black beans, chicken, chipotle aoli, and cojita cheese. Stir to combine and warm everything.
- Divide and serve in bowls. Garnish with avocado and pico.
Makes about 6 servings.