Carne Deshebrada (Shredded Skirt Steak)

My goodness it was a hot day today. Temperatures reached 100.. again

I started my housework before sun..up and the ironing was finished by breakfast. I made quick  work of cleaning the living room so by this afternoon I could sit by the fan and do my knitting.

Old English Furniture Polish Ad
1942

Our old coffee table needed a bit of tlc as its quite old... so I thought I would try Old English Scratch Removing Polish.. and I must say it worked a treat. It had a lovely smell too. I think I will keep in my cleaning basket

Housework done I nipped out into the garden and picked a lovely fresh bell pepper for tonight's dinner

Dinner was another simple yet tasty recipe from "Elena's Famous Mexican and Spanish Recipes" and although the name didn't sound Mexican/Spanish had a lovely warm flavour... and was perfect on our corn tortillas

The only changes I made is that I swapped out the skirt steak (which is quite expensive right now) to the cheaper Flap Meat... and added some Chile powder. I also added the suggested green chilles and it was delicious.

1 Large skirt steak

1 onion, chopped
2 large tomatoes, peeled and chopped
1 green (or red) bell pepper, chopped
1 teaspoon chile powder (optional)
fresh cilantro, 1/4 cup chopped or 1 teaspoon dried cilantro
1 clove garlic
1 small can chopped green chiles

Salt and Pepper to taste

Original Recipe from the Book

• Cut the steak into several pieces and broil just until medium rare. 
• Cool, then shred with a fork and a sharp knife.
• Fry the chopped onions in a little oil until tender. 
• Add the tomatoes, bell pepper, chile powder, cilantro, garlic, chiles, the shredded meat, and about 1/2 cup water. 
• Salt and pepper to taste. 
• Simmer about a half hour, adding a bit more water if needed to keep the mixture moist. 
• Serve wrapped in tortillas with cheese and salsa

Elena's Famous Mexican and Spanish Recipes

by Elena Zelayeta 1944 

Maurice's Salad Bowl

We had some unexpected rain this morning... and of course it started just after I had put the laundry on the line.. I rushed outside to get it in.. and just as I got inside it stopped!

I waited a few minutes and the sun came out... so out I went again.. but just as I put in the last peg.. down it came again.!  I swear the rain clouds were playing with me because just as I brought the washing in... the rain stopped again. This time I made myself a cup of tea finished cleaning the bedroom and then put it all back on the line. This time the rain stayed away... and to be quite honest it had come and gone in a blink of an eye.. but leaving us hot and sticky

The garden isn't all about veggies.. and the flowers appreciated the rain.. 

even if it didn't last too long

With the weather being so hot and humid... a cold dinner was on the cards. I had leftover chicken and some ham.. and with fresh eggs and cucumber and tomatoes from the garden.. it just made sense to have a salad. So I found this intriguing recipe from Better Homes and Gardens Magazine, July 1942. And the only changes I made to the recipe was to use some freshly picked cherry tomatoes from the garden

Well... I'm not sure who Maurice is... or was... but he has weird taste buds. In theory it all sounded pretty good.. Chicken, ham, lettuce, tomatoes..eggs... even the chopped pickle... nothing wrong there. But for us where it fell apart was the dressing. It can only be described as... odd! Don't get me wrong.. it wasn't terrible and both me and MrD ate it... but it was indescribably weird! 

So dear Maurice... I'm very sorry.. but next time I think we will stick with Ranch!

1 small head lettuce, broken
½ cup cooked chicken, julienne cut

1 cup baked ham, julienne cut

1 tablespoon chopped pickle
3 tomatoes, cut in wedges
2 hard-cooked eggs, sliced

• Rub salad bowl with cut clove of garlic. 
• Arrange lettuce in bowl. 
• Add meats and pickle. 
• Add Maurice's Dressing and toss lightly but thoroly. 
• Garnish with tomatoes and eggs. 
• Serve on chilled plates. 

Original Magazine Clipping

Maurice's Dressing
3 tablespoons mayonnaise
3 tablespoons olive oil or salad oil
2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 teaspoon minced chives
1 chopped hard-cooked egg

• Combine mayonnaise, oil, and vinegar; beat well. 
• Add remaining ingredients; blend. 
• Chill thoroly.

Better Homes and Gardens Magazine
July 1942

Porch Breakfast

Even though its Saturday MrD and I were still up before 6am. We were expecting really high temperatures again and we were determined to beat the heat. MrD said he'd had a six hour lie in anyway!

After a quick coffee and blueberry muffin.. MrD got straight outside and started running a new irrigation line to the avocado tree as it wasn't getting enough water in this heat. He is so clever. We just have to turn on one tap  (we have a few) and one part of the garden gets watered... and we can get on with other things. This water line is on the same circuit as the side flower beds... which are always thirsty

So for brunch we tried a recipe from Marie Holmes at the Toronto Star on 21 May 1941. Porch Breakfast is actually just bacon sandwiches.... with marmalade

And who knew that adding marmalade to a toasted bun and back bacon would be so tasty!! And of course we ate it outside

Marie states, “if you have a verandah suitably placed, why not serve breakfast there?”... “there is quite a difference between a breakfast that is rushed, and one eaten leaisurely”

And of course... she was quite right.

Sizzling Hot Franks

I had company on my shopping trip this morning. MrD got home from his early Friday shift ( he goes in at midnight and works til five then he’s done his 50 hours) and decided he’d like to come with me. Seeing as we are having July 4th at home again this year.. he wanted to see what goodies he could find for our  barbeque

 

First we stopped for coffee and then had fun choosing a few foods that we wouldn't normally buy... potato chips aren't usually a staple MrD but yum! I already had a menu in mind.. and funnily enough he suggested some things that were already on my list. Great minds think alike… right!

So seeing as it's the start of the 4th of July weekend...is there anything more American than Hot Dogs... but these were Dogs with bling!

Taken from a clipping from Better Homes and Gardens Magazine July 1942.. these stuffed hotdogs were very filling... and very tasty, The recipe said to cookin the oven but they were just as easy on the grill . The recipe says to cook for 20 minutes but as long as they are cooked through.. it depends how crispy you like your bacon..

Original Magazine Illustration

• Slit hot dogs, 
• Tuck in long slips of cheese and dill pickle
• Spiral-wrap with a bacon slice
• Toothpick fast 
• Bake in a 400° oven for 20 minutes. 
• Place in Coney Island Buns and serve

Original Magazine Clipping