Dearest Sir and Ma’am who enjoy cuddling on my street corner,
I get it. You’re smitten. Lovebugs, even. But for my innocent eyes, and those of the small children simply trying to scoot by, I’ll kindly ask you to step to the side as you tickle eachother’s exposed bellies publicly at 6pm.
I apologize for any inconvenience, as I imagine this request hinders your ability to profess your lovebuggery status to the rest of the Seattleites. Please know that I’m absolutely thrilled to know that you, sir, are ticklish and giggly when touched on your belly, but perhaps it would be more special if done behind closed doors? Just a thought. I realize your lady friend may not agree.
Wishing you a lifetime full of belly tickles and ear nibbles in the privacy of your own love box.
Just a matter of business to take care of before dinner. I hope you’ll excuse me.
Speaking of dinner, I really do wish I had a proper recipe to share with you, but truthfully this pasta dish was one of those “Let me just throw this all in a pot and see what happens.” And though it may look somewhat involved, it’s more of a Sandra Lee “semi-homemade-style-meal.” A good one at that.
In my slow cooker, I mixed 3/4 lb of boneless skinless chicken tenderloins with a standard size jar of hot salsa, 1 TBSP cumin, 1 TBSP chili powder, and 2 tsp smoked paprika. I let that cook on high for 4 hours, until the chicken was tender enough to be easily pierced with a fork.
I then cooked a pot of rotini pasta and simultaneously steamed one bag of frozen, sliced, tri-color bell peppers. I drained both and added them to the chicken and sauce in the slow cooker, along with 1 cup of black beans and 3/4 cup shredded monterey jack cheese. Stirred to combine and served immediately, garnished with fresh chopped scallions! About 4-5 servings in all.
I suggest adding a dollop of sour cream, just because.
What’s your favorite semi-homemade meal?
Or, more importantly, what’s your stance on outrageously inappropriate public displays of affection? Need me to write a letter to them?