After a protracted conversation, they convinced me not to make the pork-a-poloza chili. Spurned, I set out to make pork and fish tacos. You won’t find these babies at Taco Bell. It is this type of outside the box thinking that manifested; in an election as class president (6th grade), a selection as team captain (JV hockey), and being chosen “Most Likely to Be Eaten by a Bear” (USA Today, straw poll-2014).
Independent, non-linear thinking most be genetic, as the kids are already achieved proficiency in this ‘high art’.
Chili Jr. – has been known to use the pick-up line, “My spider sense is tingling.”
Pre- has filed papers seeking 501(c) status for his new charity- Hot Dogs for Dachshunds.
The Pirate- Has done the following while ‘relaxing” on our hammock: broken her arm, knocked out one or more teeth (on two occasions).
¾ lb pork tenderloin, diced
¾ lb diced fish meat (we used Swai)
½ C jalapeno salsa (El Pato brand)
1 T chili powder
½ t paprika
½ t coriander
½ t cumin
½ t garlic powder
Shredded mozzarella cheese
- Place chili ingredients in a slow cooker, mix well and cook for 8 hours.
- To serve, fill taco shell with meat, cheese, and lettuce.
The decision rendered by the Involuntary Taste Panel- “The chili was actually quite excellent.” There they are with the qualifier- actually. Is it that they couldn’t conceive that the dis-synchronous alchemy of fish and pork would functionally result is mind-bending taco deliciousness? That may be so. For me, after a *mandatory* training run along a frigid lake as arctic winds pounded exposed flesh, the tacos were a nice belly warmer- not very spicy but meaty and seafood-y and good with taco shells and cheese. Maybe the bears would like some.