Taco night

On Saturday, Christina, Nate, Ross, Scott, Alexa, and A.J. came over for dinner. My first idea was to do a first-day-of-fall barbeque, but it was supposed to rain, so then I went dramatically in the other direction and started thinking about soups and cheese and bread, but then Joel pointed out it that it was all a little premature, which was a fair assessment, since it turned out to only rain in the morning and was in the high 60s or low 70s in the afternoon.

So I decided on tacos. Easy to adjust amounts for a crowd and for specific food preferences or dietary restrictions. Plus, I'd already made salsa from some tomatillos Kathryn had given me from her farm box.

I made three fillings: a sort of sweet and spicy chipotle chicken; a garlic, onion, and cilantro shrimp; and simple sauteed green, yellow, and red peppers and yellow onions. In addition to the tomatillo salsa, there were sweet, delicious cherry tomatoes, chives, green onions, sour cream, pieces of avocado, cheese, guacamole, and mango.

And then I made a watercress, citrus, and avocado salad with a limey vinaigrette.

But the best thing was dessert. For the vegan and the lactose-intolerant, lemon sorbet. For the rest of us, mint julep ice cream. More on that in another post.