scout + wolf: the taco bar


If you're like me and you find yourself feeling slightly uninspired with dinner in the middle of the week, there's always the option of ordering in or going out. But, again, if you're like me, you don't particularly want to spend money when you know you've got food in the fridge that could be (read: needs to be) eaten before it's turns into something unrecognizable. 


A few days ago, I bought my very first crock pot. I know. I couldn't believe I had never even owned one before and, obviously with it officially being fall, Pinterest is chalk-full of slow cooker recipe ideas. To break mine in, I went for a classic: brisket and onions. You guys. This recipe is not to be messed with. I started cooking it on Monday night. We had it for dinner on Tuesday. And I put an egg on it this morning. Clearly, it was done right. 


However, this piece of perfectly tender, pull-apart, melt-in-your-mouth meat was huge. It was enough to feed us until Sunday and while I would not be opposed to this, I don't think the rest of my family would appreciate it. Of course, I didn't want to waste any of it and so I peeked into our fridge to see what I could do. And then it hit me: tacos!


I had some radishes that I quickly pickled and left in the fridge to cool for a couple of hours while I set up the rest. Say hello to The Taco Bar. 


It is exactly what you would imagine it to be. Think of it as a more interactive version of "kitchen sink" anything. There are no rules, just what you have on hand and what you'd like to experiment with. A little kimchi here, some avocado there. Why not? Happy Wednesday! 


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