my sister-in-law savanna forewarned me, but not until this weekend when my search for crisco ended in complete and utter failure did i actually think i'd have to get acquainted with pig fat as a cooking ingredient. is it me, or is there just something completely unholy about using the words "lard" and "chocolate chip cookies" in the same sentence? i know, i know... shortening and lard are essentially the same thing, but shortening just feels better... it's not so abrasive as to the reminder that what i'm putting into my body is completely unhealthy, once belonged to the filthy haunch of a cloven-hoofed animal, and will stick to my arteries and eventually kill me.
i wanted to make taco soup for dinner last week. it's quick, it's easy, it's delish, and matt and i had it in hong kong all the time because it was the one thing i could make in our hk "kitchen." recipe: 2 cans of diced tomatoes, 1 can of corn, 1 can of kidney beans, 1 packet of taco seasoning and an onion (and ground turkey, if we're feeling fancy -- much thanks again, lacy, for the recipe). i mean, i know the dish is some american concoction based very loosely on a mexican dish, but look at the ingredients... no sweat, right? well, there are entire rows, rows, of legumes at the grocery stores here, but i have yet to lay eyes on a single can or bag of kidneys. and you can forget about finding the cute little packets of mccormick's taco seasoning in this country. and after i thought about it for a minute, i really should have known better than to have even looked for them. i'm sure they are a complete insult to mexican cuisine. i don't even have the gumption to ask the grocers here if they carry the stuff for fear i'll be laughed out of town.
so mom, please add to your list of things to send:
kraft macaroni and cheese
and an industrial-sized bottle of pepto