We had dinner guests last night – my niece, a former workmate from my days at Unitedhealth, and a couple who were my workmates at Austin’s TRACOR in the 70’s – a few years before medical school. I made Ina Garten’s Roasted Tomato Basil soup. Susan made rustic grilled cheese sandwiches from French Batard loaves and four cheeses. So, now the dinner table looks more or less clear.
We decided last night that we would have dogs and Mexican Elote this evening. I think of it as a deconstructed corny dog. The dogs were chili-cheese dogs with chopped onions. The sides were the Elote, potato chips, and pork ‘n beans.
Susan: “We probably need to toss the leftover pork ‘n beans and chili because the last time I froze them, we wound up tossing them after a few months.”
Me: “For sure. The next time we plan to make dogs, we need to invite friends for a cheap meal so that everything gets eaten and we waste less.”
