food on the brain

I have ebbs and flows of my creative cooking urges. Like most urges, I imagine.

Lately, I've been hittin' the stove with some regularity. I've been making massive brownies. The pan I make brownies in produces at least 20, usually 30 of the yummiest brownies ever.

And, since I am a "loud, proud, drag monkey" . . . I have been spreading around brownies for the attention. Risk management tells me that the brownies are "professional quality." My personal philosopher is shameless in his attempts to be on the receiving end of brownies. And, this week, we tried to insure some future, yet unnamed, political favor with a brownie. heh heh.

But the thing I'm trying to do this week is "tex-mex chili dogs."

I cooked up a pot of my taco meat. (browned up equal amounts of ground chuck and round . . . drained, salted/peppered, added a can of rotel, a packet of chipolte taco seasoning, and a 1/4 of a beer -- then let it all simmer for an hour or two) Tomorrow night . . . I'm going to toast up some torpedo rolls, nestle in a hotdog . . . top with rewarmed taco meat, and then finish with cheese. Because, you know . . . the one thing you need on hot dogs is more meat, no?