Anasazi – The Ancient Ones

burrito and brussels sprouts.blog

Anasazi is loosely translated as The Ancient Ones, so here is a portrait of the burrito that housed the last of the Anasazi beans.

And, yes, those are Brussels sprouts on the side. I had my Brussels sprouts worked into the last of the stir fry over linguini. We each enjoyed our respective lunches.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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12 Responses to Anasazi – The Ancient Ones

  1. gypsy97 says:

    Oh lord, that looks so good!

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  2. taphian says:

    I love Brussel sprouts a lot, too, specially with parmesan sauce. I’m happy I’m not hungry looking at your wonderful photos, regards Mitza

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    • judilyn says:

      It’s time to start planning lunch. I have no ideas at the moment, but there are about twenty little “buckets” of goodies in the refrigerator to make something deeee-licious!

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      • taphian says:

        I’m sure you will find something and do something fantastic. Have a wonderful evening and good appetite, regards Mitza

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        • judilyn says:

          Thanks! I do my best work when starving! (Or at least I *think* I am starving!) I have some pretty rainbow chard in there. It was so pretty before I steamed it. See next blog post for its portrait! It is truly a gorgeous rainbow. ;->

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          • taphian says:

            I’m waiting to see that. I made some Maroccan vegetable burgers (rasped potatoes, zuccini, carrots, little pieces of red pepper and green onions) today with tzatziki with little cucumber pieces and garlic, it was really nice.:)

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          • judilyn says:

            Tzatziki is something I keep reading about, but have never really made. My system doesn’t like garlic, so I use it exceedingly sparingly, and in so many dishes it is necessary to use quite a bit. I’m thinking tzatziki might be that way because the cucumber is so mild a flavor.

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          • taphian says:

            I know that there are some people that cannot eat garlic. What a pity, it’s so healthy. Maybe you could use some bear leek in the spring? (I love this bear leek butter on fresh buns). But tzatziki without garlic is like rain without umbrella.

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          • judilyn says:

            I just use small amounts in a dish, and then eat just a tiny portion. I smash the clove with a cleaver, and then leave it loosely together to saute it a bit in the oil. Then I take it out, and put it back in at the end – but only in Gary’s portion! So there is some flavor in the dish, and he gets to enjoy the clove on its own.

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  3. Pingback: Disney Pineapple pastry cake – Beam ‘em all up Scotty | Aromas and Flavors from my Kitchen

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