Friday: Slow Cooker Green chile burros
This is a great end of the week meal because the prep is so easy. Just throw everything in to the slow cooker before you go to work and when you get home your meal is waiting. Shred the meat by using two forks. Serve on warm tortillas sprinkled with cheese and cilantro. Wrap and eat. We add chopped tomatoes and lettuce on the side.
Reflections from the Backcounter
Horse shows. Always a challenge to organize. In any event there are two competitors, one equine and the other human. Both need to be in top shape and form to succeed and the synergy between horse and rider is a prerequisite to win. What is not apparent to the casual observer is the team of frazzled "Barn moms" supporting the exquisitely turned out teen riders. Behind the bejeweled hair, perfect makeup, highly polished boots and Ralph Lauren demeanor is a weary, sweaty, dusty mother toting boot polish, dust rags, hair brushes and water bottles (for horse and rider!) The event begins with the gathering of the gear two to three days in advance and the last minute modifications are made as girls seem to grow a size between each competition.
As I sit here early in the morning, I am inventorying the garment bags, boot and makeup bags and am plotting my catering strategy. Food at horse shows is the epitomy of the greasy spoon carnival fare we have all encountered at the state fairs of our childhood.
We are going fully prepared as this competition is in the hinterland and there is no returning for provisions. Wish us luck