re: Thursday Cooking and Drinking

Leftover fajitas from last night with a twist. I'm cutting up the London broil steak into pieces and topping some restaurant style chips, then placing some of that white Mexican cheese on top of the meat and baking. This will yield fajita style nachos with the quickness that will be topped with a dab of catsup for good measure.

I already cooked four southwestern egg rolls as appetizers and used some Pete's chili sauce for the dipping condiment. That sauce gives an orgasmic sensation to ones taste buds when they meet.