'Sup folks.
Oct. 11th, 2007 12:49 pmMy coming out day message to y'all:
I'm here, I'm queer, and I don't have a new comic to post just yet.
I'm here, I'm queer, and I don't have a new comic to post just yet.
Oct. 11th, 2007
'Sup folks.
Oct. 11th, 2007 12:49 pmMy coming out day message to y'all:
I'm here, I'm queer, and I don't have a new comic to post just yet.
I'm here, I'm queer, and I don't have a new comic to post just yet.
Tomatillo sauce: Sauté 1/2 cup diced onions and 3 cloves minced garlic in olive oil. Add a half pound of chopped tomatillos, 2 cups chicken broth (or vegetarian alternative), 2 cups water, 2 tblsp rice vinegar, 1 tsp freshly-ground cumin, cilantro and a few slices of jalapeño to taste. Reduce. Blend if you've got a blender.
Tamale Filling: Roast corn and pasilla chile (or some other, milder chile depending on your heat tolerance) in the oven. Chop chiles.
Tamales: Soak corn husks in hot water until soft (20-30 minutes). Rinse. Spread out. Spread masa dough (masa harina, pinch of salt, enough water for a clay-like consistency) over the corn husk. Add a line of filling in the center. Roll, fold, squash down a bit. Steam for 1 hour.
Recommended cocktail to accompany dinner: Chilled horchata, ideally the dairy-free variety, with a generous dash of cinnamon schnapps.
Tamale Filling: Roast corn and pasilla chile (or some other, milder chile depending on your heat tolerance) in the oven. Chop chiles.
Tamales: Soak corn husks in hot water until soft (20-30 minutes). Rinse. Spread out. Spread masa dough (masa harina, pinch of salt, enough water for a clay-like consistency) over the corn husk. Add a line of filling in the center. Roll, fold, squash down a bit. Steam for 1 hour.
Recommended cocktail to accompany dinner: Chilled horchata, ideally the dairy-free variety, with a generous dash of cinnamon schnapps.
Tomatillo sauce: Sauté 1/2 cup diced onions and 3 cloves minced garlic in olive oil. Add a half pound of chopped tomatillos, 2 cups chicken broth (or vegetarian alternative), 2 cups water, 2 tblsp rice vinegar, 1 tsp freshly-ground cumin, cilantro and a few slices of jalapeño to taste. Reduce. Blend if you've got a blender.
Tamale Filling: Roast corn and pasilla chile (or some other, milder chile depending on your heat tolerance) in the oven. Chop chiles.
Tamales: Soak corn husks in hot water until soft (20-30 minutes). Rinse. Spread out. Spread masa dough (masa harina, pinch of salt, enough water for a clay-like consistency) over the corn husk. Add a line of filling in the center. Roll, fold, squash down a bit. Steam for 1 hour.
Recommended cocktail to accompany dinner: Chilled horchata, ideally the dairy-free variety, with a generous dash of cinnamon schnapps.
Tamale Filling: Roast corn and pasilla chile (or some other, milder chile depending on your heat tolerance) in the oven. Chop chiles.
Tamales: Soak corn husks in hot water until soft (20-30 minutes). Rinse. Spread out. Spread masa dough (masa harina, pinch of salt, enough water for a clay-like consistency) over the corn husk. Add a line of filling in the center. Roll, fold, squash down a bit. Steam for 1 hour.
Recommended cocktail to accompany dinner: Chilled horchata, ideally the dairy-free variety, with a generous dash of cinnamon schnapps.
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