California Taco would have French fries and citrus marinated carne asada. Based on the California Burrito that started showing up in San Diego around the year 2000 at Roberto’s taco shops.

I just looked to see who else might qualify for such a niche combination. Louis C.K. was the only one I recognized. You definitely picked the best option.

Fusion is one thing. Fried latkes in fried corn tortillas is a bit much.

When I told my wife latke tacos she thought I meant latke as the shells. So you are on her wavelength. I’m considering it in the future with the beans as filling like you are. Gotta make the “shells” thin enough to fold but crispy enough to hold.

Here is the sauce I used. But cut it in a quarter for two people.

I will get one of those bags of bacon ends and pieces, cram it into 8 oz jars, pressure can them. The fat renders out and basically results in a confet. When I want bacon but don’t need strips I dump a jar into a pan and crisp it up. In the process it crumbles.

Like Taco Bell?

I needed some kind of acid or brine to help cut all that fat so I decided green olives would do the trick.

They aren’t chives. They are very young green onions. I didn’t even know if any were growing. I just went to go check on where the green onions are supposed to be located and found out that some had recently come up.

It’s 106° outside. No one wants to be out in that. I had a mild case of heat stroke a year ago. I definitely don’t want to be out in that. If I turn my oven on it’s not going to heat the house to 106°. Conservation of effs to deal with.

I normally make my mashed potatoes from scratch but sometimes you just want to do it in 10 minutes and it’s more about calories than nutrition so if I can instant on sale for a $1.25 I pick them up.

And I always leave the skins on when I make them from scratch.

Pork is generally cheaper than beef but it’s about how much pork you have to buy. A tenderloin you can buy in a 1 lb unit. A shoulder roast is 6 lb or more. When you’re cooking on a budget for just two people, you either have to plan to eat the same thing six times and have the money up front or you go with the least expensive right now option.

Then you understand the problem of cooking outside. I set up an area under my car park with a butane stove, a smoker and a grill. It’s just way too intense to be out there right now.

Pork loin comes prepackaged in one pound units. Shoulder requires buying a much a larger number of pounds. You go from a $5 purchase to a $30 one. Hard to justify for two people.

I don’t think you appreciate how hot it is outside. Today it was a wet bulb temperature of 106°f outside.

I’m all about quality pork recipes but that wasn’t the assignment for this meal. This was about cheap lazy pork. One step shy of buying pre-cooked.

It’s too hot to grill outside, but if I have money when it starts to cool down I’m definitely intending to do exactly what you posted here. It’s been too long since I had any me kissed by fire.

You have regulations? Must be nice.

That’s why I wrapped it in foil and finished it under the boiler. And I made sure to let it rest before cutting.

I’m fine with 145 for pork. But I am always updating my priors and I completely understand your concerns and am keeping an eye out.

I thought because of explosive diarrhea season being upon us people had been avoiding it.

People still use lettuce?

Ridgid earthenware napkin with a high gloss glaze.

Air conditioning is touch and go. I had a unit die this year fortunately friend gave me one. One and despite its tiny size it is doing an excellent job when balanced with my other one in another room. But yeah it definitely isn’t a winter time project. I can put it in the chest freezer. Things don’t get freezer burned because it doesn’t have a defrost cycle.

Good idea.

Self-Care day is Fridays in this house. That’s usually when I make pizza and enjoy some beer.

The budget just isn’t there. Although if I’m buying grapes and smoked brie I suppose I’m flush with money.