…And Ariel made the fajitas (and Alex hung out with us but ate some vegetarian-friendly meal)!
There is little I love more in life than an impromptu, Mexican-themed meal. Throw a couple of good friends into the mix, and you have the ingredients for a terrific night.
The dynamics of my friendship with Ariel
(I’m in the mood for headings)
This past Sunday, Ariel invited me over to her house (my old house) for a taco dinner. Obviously, I accepted. It was Ariel’s turn to make me something anyways. You see, the two of us have a payback system that never involves the exchange of money. I make Ariel supper? She makes me supper in return. Ariel buys me an oat fudge bar from Starbucks and a fun popsicle after I forget my wallet at home? I buy her a movie ticket at the Mayfair. It’s a good system. Yesterday we even had a muffin exchange at lunch. This is why we are friends.
When brainstorming things to make on Sunday, I came across two recipes on Tastespotting.
The first was for a chilled guacamole soup. I was intrigued. I had never made guacamole before, but am passionately in love with avocados. I figured I’d try this one out, and cart it over to Ariel and Alex’s as an appetizer. It was super easy to make (it took 20 minutes + chill time) and gave me an excuse to buy and munch on my favourite fruit.
But don’t get me wrong – this soup was not made without sacrifice. Oh whatever do I mean? Well, you know how a few blog posts back I mentioned that you need to wear gloves when you cut jalapeno peppers? I decided to disobey my own advice, promising that I would be careful and not burn my fingers.
Good news: I didn’t burn my fingers.
JUST EVERY SINGLE PART OF MY FACE, INCLUDING EYELIDS, NOSE AND FOREHEAD.
Pain and agony. Whine, whine, whine.
Okay, I’m over the pepper burns.
I spotted these “muffins” shortly after the soup discovery. Why the air quotes? It’s because these were more or less cupcakes. I’m sorry, anything with the term “double chocolate” in its name has no choice but to be excluded all together from the muffin category. The addition of the chipotle spice was simply an excuse for me to use more of that $8 bottle of chipotle chili pepper that I bought when I made my Cinco de Mayo brownies (yes, I realize that these are the muffin equivalent of that dessert, shh).
I decided that if I was going to classify these as dessert, I might as well go all out. I scooped out the top and plopped in a spoonful of ice cream. Great summer dessert. In true west coast fashion, Ariel had blackberries with hers.
Final note: the vanilla I used for the cuppins wasn’t just any old vanilla. When I babysat for this family the other week (the girls and I made 50 cupcakes from scratch for their school classes, but that’s another story…), the mom gave me a bottle of homemade vanilla extract. It was made with boiled down Grey Goose vodka and real vanilla beans (which were still sitting in the bottle). So awesome.
PS: Oh old front porch, it was good to be back. I missed standing on a chair to take photos (not).