I’m actually glad I have to go to work tomorrow.  On multiple levels.  

Plus I ordered new work shirts and they came in yesterday.  They’re ALL 100% clean!  Not a stain on them!!!  And they’re “safety green”. Pretty excited about that.

Every time I buy new work clothes, usually pants, the first thing I do is put a rip in them somewhere. Or split the crotch open lol.

I feel ya, anytime I put a brand new set of blades on the mowers or sharpen the existing ones, I hit something hiding in the lawn.   The way I see it, it’s for work.   [BLEEP] will happen like it or not.  That doesn’t make it any less aggravating, but that’s what it’s their for.  That’s how I justify it.  Maybe this go around will be better.  Wishful thinking, but my glass is half full,  unless it’s a can of my favorite brew.  In that case, even full, it’s half empty.

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I’m a tad bit embarrassed to admit I have popcorn ceilings. But, in times like these, you can use them to find faces and animals in it! The key is to have some backlight. Say, you’re lying in bed but the bathroom light is on. Primo time to do a home Rorschach test.

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My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot. Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree. Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two. Can't wait for lunch today.

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I’m a tad bit embarrassed to admit I have popcorn ceilings.  But, in times like these, you can use them to find faces and animals in it!  The key is to have some backlight.  Say, you’re lying in bed but the bathroom light is on. Primo time to do a home Rorschach test.

You REALLY need to find something to do!

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When you get into the endzone, act like you've been there before.

My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot. Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree. Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two. Can't wait for lunch today.

I made a grilled cheese sandwich yesterday. Two pieces of stale white bread, 2 pieces of cheap American cheese. Pro tip: use mayo instead of butter on the bread. Dreading lunch today.

J/K. It sounds beyond great, I would love it.

Maybe spin off a separate cooking thread?

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Season Ticket holder since 2004.

 

        

My chess is improving. My rating hasn't gone up because I haven't played any rated games, but I am beating better opponents.

So there is that.

My yard is looking better, too.

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My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot.  Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree.  Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.  
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two.  Can't wait for lunch today.

I just made a chicken/pasta salad with the leftover chicken I grilled last night.  I really like my chicken salad anyway but adding the orzo pasta was a nice touch and made it a meal without needing to make a sandwich.  I also used some medium salsa verde, a little lite mayo, some relish, a couple of hard boiled eggs smashed up, as well as some Wickle's sandwich spread (basically spicy relish).  Mrs. Rico and I polished it all off in one sitting.  Oops.

On a somewhat related note, if you like a little spice I recommend trying the Wickle's.  Make sure you get the red 'sandwich spread'.  It's in the condiment section with the rest of the relishes.  I got it for the goofy name the first time.  Now it's always in the fridge.

On a second side note, Mrs. Rico made some lasagna on Sunday.  Made a big enough pan for a few meals.  Tonight will be first leftover night.  I may like that better than even the 'fresh'.  Mrs. Rico (and I) are pretty good cooks.  But my two favorites of hers are her lasagna and her chili.  Although my chili is pretty damn good too.  

---

My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot.  Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree.  Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.  
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two.  Can't wait for lunch today.

I made a grilled cheese sandwich yesterday. Two pieces of stale white bread, 2 pieces of cheap American cheese. Pro tip: use mayo instead of butter on the bread.  Dreading lunch today.

J/K. It sounds beyond great, I would love it.

Maybe spin off a separate cooking thread?

I concur with the part in bold.  It's less greasy and makes the sandwich (one of my favorites with tomato soup) much better.

My inner foodie gets to flex a bit with this downtime at home.
I totally geeked out for taco tuesday last night.

Made a proper chicken tinga for my tacos.

Roasted jalapeno, onion, garlic, tomato, tomatillo and half-a-link of chorizo in the oven.
Dumped that in the blender with 2-3 cups of my own chicken stock.
Add in fresh oregano, thyme from the garden, a few dried herbs, a little lime juice, a bay leaf, one chipotle in adobo, solid pinch of salt, 2 tspn Agave Nectar, and puree that down to smooth.
Put that liquid on the stove to reduce a bit and get hot.  Taste and season to taste.

Brown your chicken on stovetop. I used a large split breast, but 6 or 7 thighs works great too.

Place browned chicken in slow cooker and cover with the puree.  Cook 2.5 to 3 hours.

Remove chicken into large bowl and shred meat with two forks. Add in liquid from cooker and you've got your tinga for tacos.

I top the tacos with red cabbage and cilantro and a few dashes of a bright acidic hot sauce or salsa verde and some crumbles of cotija cheese.
So good.  
The bit of chorizo blended into the puree is a pro tip. That fat does magical things as the tinga starts to congeal on day two.  Can't wait for lunch today.

I just made a chicken/pasta salad with the leftover chicken I grilled last night.  I really like my chicken salad anyway but adding the orzo pasta was a nice touch and made it a meal without needing to make a sandwich.  I also used some medium salsa verde, a little lite mayo, some relish, a couple of hard boiled eggs smashed up, as well as some Wickle's sandwich spread (basically spicy relish).  Mrs. Rico and I polished it all off in one sitting.  Oops.

On a somewhat related note, if you like a little spice I recommend trying the Wickle's.  Make sure you get the red 'sandwich spread'.  It's in the condiment section with the rest of the relishes.  I got it for the goofy name the first time.  Now it's always in the fridge.

On a second side note, Mrs. Rico made some lasagna on Sunday.  Made a big enough pan for a few meals.  Tonight will be first leftover night.  I may like that better than even the 'fresh'.  Mrs. Rico (and I) are pretty good cooks.  But my two favorites of hers are her lasagna and her chili.  Although my chili is pretty damn good too.  

I think lasagna and similar dishes always tastes better as "leftovers".

---

There are 10 kinds of people in this world.  Those who understand binary and those who don't.

I downloaded the Chipotle app.

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I downloaded the Chipotle app.

We should team up and write a recipe book of food apps.

---

Well today I wired my electrostatic system. Excited to try it!

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Well today I wired my electrostatic system. Excited to try it!

What does that do?

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Season Ticket holder since 2004.

 

        

Well today I wired my electrostatic system. Excited to try it!

What does that do?

Depends how well he wired it.

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When you get into the endzone, act like you've been there before.

Well today I wired my electrostatic system. Excited to try it!

What does that do?

It works with a concentrate sprayer to apply fungicides and foliar fertilizer. Basically it creates a static charge in the spray mist so that when the material is blown into the vine canopy it is attracted to the plant through opposite charge. Similar to when you're playing around with magnets but in this case with charged water droplets. 

It's kinda cool to watch, and I'll hopefully be able to see what I'm doing much better. I'll find out Friday haha.

---

I downloaded the Chipotle app.

We should team up and write a recipe book of food apps.

And give each one a Michelin 1, 2, or 3 tire rating.

---

What does that do?

It works with a concentrate sprayer to apply fungicides and foliar fertilizer. Basically it creates a static charge in the spray mist so that when the material is blown into the vine canopy it is attracted to the plant through opposite charge. Similar to when you're playing around with magnets but in this case with charged water droplets. 

It's kinda cool to watch, and I'll hopefully be able to see what I'm doing much better. I'll find out Friday haha.

Thanks, very interesting. How will it help you see better? Also, is it a dramatic sight- I'm picturing a sprayed fog over the areas suddenly descending and adhering to vines and leaves or is it more subtle than that?

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Season Ticket holder since 2004.

 

        

We should team up and write a recipe book of food apps.

And give each one a Michelin 1, 2, or 3 tire rating.

The gold medal could be the coveted "spare tire" award.

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I've got my 'office' set up at the front window of my bedroom.  I like looking out the window.  I enjoy watching some of the walkers, joggers, and bicyclers going by on the front walk.  

Some I enjoy watching more than others...and I'll leave it at that.      

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It works with a concentrate sprayer to apply fungicides and foliar fertilizer. Basically it creates a static charge in the spray mist so that when the material is blown into the vine canopy it is attracted to the plant through opposite charge. Similar to when you're playing around with magnets but in this case with charged water droplets. 

It's kinda cool to watch, and I'll hopefully be able to see what I'm doing much better. I'll find out Friday haha.

Thanks, very interesting. How will it help you see better? Also, is it a dramatic sight- I'm picturing a sprayed fog over the areas suddenly descending and adhering to vines and leaves or is it more subtle than that?

Ha, you actually kinda answered your own question. It does kinda make a fog and then you turn around and drive right back through it. 

This video shows it working pretty well. I don't have the sensor so mine just outs out a continuous spray. 
https://youtu.be/BhvK6nnouqM

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It's raining again and I'm starting to enter Jags levels of cabin fever.

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