This recipe was devised by my husband, who has been eagerly helping me on the food front since the baby arrived.

4 boneless chicken breasts
1 jar enchilada sauce
2 tablespoons cumin
10 drops Tabasco sauce

Mix the following in a slow cooker and cook for 4 hours on low.
1 hour before serving, shred the breasts with two forks.
Serve on warmed corn tortillas with cilantro, Mexican sour cream and Monterey Jack cheese.

Even tastier!

Ha! Get it? It’s free of (oops) wine and it’s free from mistakes!

I like to make my bloody mary mix in a pitcher, and then allow guests to add their own amount of vodka in their glass.

2 cups tomato juice
2 tablespoons lemon juice
2 teaspoons Worcestershire Sauce
12 drops Tabasco Sauce
Celery salt and pepper to taste

Mix all the ingredients in a pitcher, pour into glasses.
Add vodka and ice per your inclination.

I like to rim the glasses with celery salt mixed with kosher salt.
And always serve with the celery garnish.
Delicious.

1 egg white
3 cups mixed nuts (1 cup each: pecans, almonds, cashews)
3 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seed
1/2 teaspoon cayenne pepper

Directions
Preheat oven to 250°.

Beat egg white until it’s light and foamy. Add the nuts and toss vehemently to coat. Mix all the rest of the ingredients in a medium bowl toss again with the nuts to coat.

Spread the spiced nuts on a baking sheet that’s either been greased or is covered in parchment paper or is covered with a Silpat or foil in a single layer.

Bake the whole mess for 1 hour, stir the nuts once halfway through the cooking. Cool the whole mess slightly and stir it up.

Once nuts are separated, cool completely and store in a stylish airtight container up to two weeks.

Hello, it’s August.
Hello, it’s hot.
Hello, it’s Nablopomo.
(And the theme is Hot.)

This month, I’ll be blogging hot spicy, hot temperature and hot weather wines.

(oops) is from Chile for goodness sake.
Chile is hot, the wines are made in hot temperatures and are delicious in hot weather.
See? Perfect match.

It’s winter right now in Chile, however.
Average temperature is 52°.
Chilean summer runs October to April with an average temperature of 87°.

Let’s go in November, shall we?
We’ll taste some wine.

Oh! And also hot is the article in this week’s San Francisco Chronicle.
All about Carmenere.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/31/WI2V11NCF2.DTL

Hot hot.