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Leftovers. Pintos, Poblano rice, Pico. #notsquarepicture #notbadassenoughforburritothread   #jajaja

jajaja. SG, you are gourmeting nachos! I like it, but they don't really work as nachos yet.   The homemade tortilla chips, in this case, look like really thin polenta triangles.  I'm thinking the corn flour you are using is too coarse of a grind for this, but I'm no tortilla chip making expert.

Good first attempt, Essi. A true Italian spin with the Ragu and white queso. Nachos are not really about making them as crappy as possible. But yes, they are usually made with leftovers (meats, etc.) when feeling lazy.   Dump tortilla chips on baking sheet. Dump leftover stuff on top of chips...

  jajaja. For some reason, cutting the burritos in half just didn't seem appropriate. Sacrilege, almost. 

Psychopsis Alba.   Opened a few days ago. Takes a day or two to fully unfurl. One flower per spike, but the spike is continuous. As in, when this flower dies and falls off, there is already a new one budding to take its place.  

It's overcast here, and the temp is dropping, but I'm not complaining. It's a good day to bust out some badassery in the kitchen, and marathon something on Netflix.

Damn, Booma. Look what you made me do!   Covered and smothered breakfast burrito New Mex style.   Eggs, hash-brown and bacon rolled up in a flour tortilla. Enchilada sauced and topped with some mild cheddar.   Poblano cooked rice, refried beans (for realsies... these were leftover PC'd pintos...

Y'all are bustin' some mad skills on that fried yardbird.   I'm green with jealous rage.

Home skillet needs some fresh caught pan-seared fish fillets.

Nice angle of the dangle, Sic. Really puts that wiener in your face. Wanky.

Gas, I've got two Dendrobiums.   Dendrobium Aphyllum. Still a very small split I got from a neighbor.   And a hybrid of (I think) Victoriae-reginae called Pink Panther.[Edit: Nope. it looks like it's Kingianum.] lol. Name is silly, but it's a brilliant, solid pink. Sadly, the flowers dropped...

Nice, Gas. It is a shame that salmon one die on you. Very beautiful color.   Phals are fun. I've had great success with them in wooden baskets stuffed with sphagnum moss. The roots on them are going nuts. I keep them outside in the shade of the house and don't really do much to them, but water...

No onions for Sic, and I'd have to take the flour out of the sauce to make it gluten free for Lady Sic.   I got you covered next time you're in town, Sic.

Oye, payasos. Tostada bomb!   Nacho Gigante Uno.  

  Chayote is good. Different and kind of hard to categorize in flavor. Crisp like a water chestnut. Maybe water chestnuts marinated in watered-down tequila could come close to approximating??? Perhaps a really crisp apple would come close to describing chayote's texture, but that's about it.

    It's a pasta dish, right?

  This just sold me on why we SHOULD do a pasta TD one of these days.