What did I learn today? Three things.
One, never go to a salvage yard in slacks, open toe shoes, pearl button blouse and Kate Spade bag. You'll get price gouged and probably laughed at behind your back.
Two, I learned 9-year-olds prefer to stick to the book when it comes to stories. Clara demanded to know why no one died in a Romeo and Juliet cartoon. The only response I could come up with? “Um, I’m sorry?” Let’s hope she doesn’t grow up to be a serial killer.
And three, never ever make an extra principle payment to a mortgage when distracted. Let’s just say my checking account is now totally empty and the overdraft is already happily accruing interest.
So it’s a hot dog night. Those I usually can’t screw up. Did I say usually? Yeah. The Food Network Magazine recipe for chipotle sauce was gross and over powering. I like to taste a little hot dog with my sauce, not just flavorless mouth-burn. Thankfully I had enough ingredients on hand for another try.
I think I’ll leave the dishes dirty and hide in a nice quite bubble bath. It’s safer for everyone that way.
Avocado Chipotle Dogs with Cotija Cheese
Whether you prefer premium franks, turkey dogs or Tofu Pups, dressed up hot dogs have left Pinks for good and are headed out across America.
1 recipe Chipotle Sauce, below
1 package hot dogs of choice
1 package hot dog buns
Thinly sliced avocado
Grill the hot dogs to preference. Warm buns on the grill for a minute. Top with avocado, sauce and Cotija cheese.
1 chipotle pepper from a small can
1/2 clove garlic
1/2 cup sour cream
1/4 cup cilantro
Squeeze of lime
Salt & pepper, to taste
Process ingredients together in a small food processor. Refrigerate until ready to use.
Recipe adapted from Food Network Magazine 2011. Picture by Laura Flowers.