We’ve FINALLY hit some typical Fall weather in our fair city. After facing record highs this summer that threatened never to end, even into early September, I can’t say that I’m disappointed to see highs only in the 50s and 60s.
This, my friends, is my favorite season of the year. I love nearly everything about fall–the clothing, the food, the activities.
Of course, that’s not really the kind of season I want to talk about today.
The Diva Husband and I have been together for 15 years, and married for 13. One of the areas in our relationship that took some serious adjustment (and still takes some adjustment!) is food. I’m a self-proclaimed foodie, and love to try different types of food. I love to plan meals and cook.
He would eat the same darn ten foods every single week.
Sometimes he more picky than the kids. At least The Tweenager is developing a somewhat adventurous palate, and he seems to enjoy cooking.
But I digress.
One meal that our whole family agrees on is Taco Night.
The very first time I made tacos for Diva Husband (Fiance, at the time), I was so excited. I cooked up all the components, and proudly set the table with all of the fixings: ground beef, tomatoes, sour cream, lettuce, rice, beans, onions, cilantro, avocado, and tortillas.
He took one bite of the meat and said “What.Is.This?”
“Taco meat”, I replied.
“What’s IN it?”
Now, you have to understand that I am a Midwestern girl of primarily German/Slavic/Finnish descent. When we had tacos at home, it was Old El Paso or nothing. I thought I was doing pretty good by serving soft corn tortillas instead of the hard taco shells I’d grown up with.
So I said, slightly irritated at the inane question, “Taco seasoning. You buy a pack of it, mix it with a pound of ground beef, and you have taco meat.
After he choked a bit on the meat, he said “Uhm, yeah. You don’t put taco seasoning in meat for REAL tacos.”
Thus began my schooling in the finer points of taco cuisine. Apparently, REAL taco chefs only use salt, pepper, and garlic (fresh, of course) in their taco meat. One might, if available, add cilantro or even some potato chunks. But under NO circumstances, is packaged taco seasoning used.
Over the years, Diva Husband has come to appreciate a somewhat “healthier” version of the taco meat. I can get away with ground turkey, ground chicken, and the like. I’ve done mixes of lean ground beef and ground turkey, and he can’t even tell the difference if all of his favorite toppings are available. We’ve even been known, on special occasions, to buy some steak or boneless pork chops to cook for taco fillings.
But I’ve not purchased packaged taco seasoning in 15 years.