A tale of lunch, graduate school, and post-academic life
Friday, November 14, 2014
Laptop Lunches #202
A beef tamale, sautéed apples with cinnamon sugar, red bell pepper strips, baby carrots, grape tomatoes, a dip made from sour cream and salsa verde, and leftover Spanish yellow rice.
You know how sometimes you end up with mushy apples you can't quite face? Toss them in a skillet with some butter and cook for a while, then dust with cinnamon sugar. Perfect.
The dip is really good for veggies or as a sauce for tamales, etc. It's super easy--just mix equal parts sour cream and the salsa you have on hand. Again, a cohesive meal. This was good, but I wished I had some sort of green vegetable to balance out the colors.