currently craving some chubby’s tacos.
have yet to try this place out, but there’s one right around the corner from my house … which could be trouble. there are also other durham locations, and one in raleigh. not gonna lie, the menu looks ridiculous. and so darn cheap.
after last nights very disappointing experience at cantina 18, [check out my review on yelp] i’m in need of some good, authentic mexican fare.
chubby’s to the rescue!

currently craving some chubby’s tacos.

have yet to try this place out, but there’s one right around the corner from my house … which could be trouble. there are also other durham locations, and one in raleigh. not gonna lie, the menu looks ridiculous. and so darn cheap.

after last nights very disappointing experience at cantina 18, [check out my review on yelp] i’m in need of some good, authentic mexican fare.

chubby’s to the rescue!

scenes from michigan: pablos tacos

home of the famous taco tuesday. also famous for their amazing red sauce and verde sauce, of which we drank by the gallon. literally.

see? everyone is happy at pablos.

we ate here almost every single day while in michigan.

my godmother, aunt linda. such a wonderful woman she is.

this is totally normal. it’s just that good.

and they’re open late too. so we’d spend the day at the beach, and head to pablos for dinner. inhaling food became the norm.

which was soon followed by food coma, as demonstrated by my little brother joe.

random fun fact: pablos is home to the largest women’s bathroom i have ever seen.

chicken soup with latin flavors

Ingredients:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 2 medium carrots, chopped
  • 2 medium stalks celery, chopped
  • 1 medium onion, chopped
  • 1/2  jalapeño chile with seeds, thinly sliced
  • 1 teaspoon ground cumin
  • 1 carton (32 ounces) chicken broth
  • 1 1/2 cup water
  • 1 cup (from about 2 ears) fresh corn kernels
  • 2 tablespoon fresh lime juice
  • 2 cups (1/2-inch pieces) skinless rotisserie chicken meat
  • 1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
  • 2  plum tomatoes, cut into 1/2-inch pieces
  • 1  ripe medium avocado, cut into 1/2-inch pieces
  • Lime wedges
  • Tortilla chips

Directions:

  1. In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
  2. Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
  3. Ladle soup into 4 warm large soup bowls; sprinkle with avacado pieces. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.

recipe via

crawdads.

he caught one!

rhyan and i went to the park this morning and decided to kick off our shoes and go for a walk in the eno river.

which quickly became a full-on crawdad search. didn’t take him long to grab one, and that little sucker tore off one of his own claws while fighting rhyan.

sad, but true. [it’ll grow back]

for lunch we had mexican food at our favorite spot, spent time at the pool, i was able to get the entire house cleaned and washed the sheets too.

cannot wait to crawl into those crisp clean sheets. there’s nothing like a great weekend, a clean house, and a relaxing sunday with your favorite fella.