Eastside Road, December 21 and 22, 2014—AND HOME-MADE TACOS, at that, and delicious; good enough for two days running. Lindsey chopped up a chorizo and fried it in its own fat in the black iron skillet, and then assembled these tacos in the kitchen, as you see, I hope, in the photo at the right.
The tortillas are organic corn ones made fairly locally; we wouldn't have any other. (Well, I do like wheat tortillas as well.) On them, the chorizo, beans of course, chopped cilantro, chunks of avocado, grated Cheddar cheese, chopped onion, and a squeeze of lime juice.
Yes, we had a green salad afterward…
"Guadagni" red from the three-liter jug, Preston of Dry Creek