Thank you for checking out my entry. This hardest part to figure out was, how to flavor the dish. I got dragged into doing a Mexican mac and cheese because I had chihuahua cheese leftover from nachos. Plus, there is also always chorizo hanging out in the fridge.
There is one special ingredient, that I don't have on hand, habanero peppers. It can be difficult to find an excuse to use these because they are damn hot. I can also say, from personal experience, they are the most dangerous pepper to get rubbed into your eye.
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