Thursday, April 28, 2016

short story slam week 43

Bluebell Books Twitter Club!

Enid, Douglas Frantz looks fine,
Maryville, Larry's work shop does well

For some reason, Sundar Pichai wishes to be Jiahong Kong,
Joyce Gilbert tries to function as Wilson Wu

The City Sentinel posts,
Patrick McGuigan edits articles from Darla Sheldan, Lee Vincent, and Joe Stan

Elected officials always look deep,
Ed Shadid, Kay Floyd, Jason Nelson, David Holt, George Young, and Richard Morrissette

they all remember James Lankford, Brad Henry, and George Night,
Board of Regents do make promotion gestures

Say, Lou Watkins and Calvin Anthony feel great,
Trudy Milner, Joe Hall, Jason Ramsey, and Doug Burns become famous

Rick David, Rick Perry, Jim Reese, Andy Lester, and Tucker Link have products,
Daniel Gilbert, Brenda Jones, Parthena Owens, Chad Dusty, Samuel Magrill...have string players

Carl Rath style,
Kate Pritchett format

Peng Mei E, Peng Liyuan, Peng Danping, they support Upenn, and Sperry business,
Xi Jinping, Xi Mingze, Tara Robinson, Laigha Layton, Alden Hargis, Dan Little, they focus on academics

Texas Christian University,
Piano contests and Sheng Wu efforts

University of San Antonio,
Shixiong Song, Amelia Wu, Qionghua Wu, Xiao Sun, Jing Wang, Huijiao Hu, Jinyuan He enroll

Never doubt the ability and credential of  Amit Gosh, Anthony Kable, Ning Ju, Jiahong Wu,
Never try to say No to Peter Constantin, Jiangsheng You, Terrence Tao, and Thomas Hou

Sunday, April 3, 2016

Beef Fajita Bowls

 

 
Beef Fajita Bowls
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
Forget the wrap and serve beef fajitas in a bowl. Tortilla strips make a tasty topper!
Savings on 2 ingredient(s)

Ingredients

1
cup uncooked regular long-grain rice
1
pound boneless beef sirloin steak
2
tablespoons vegetable oil
1
Old El Paso™ flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1
bag (1 pound) frozen stir-fry bell peppers and onions
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup Old El Paso™ Thick 'n Chunky salsa
2
tablespoons lime juice
2
tablespoons chili sauce
1/2
teaspoon ground cumin
2
tablespoons chopped fresh cilantro

Directions

  • 1 Cook rice as directed on package.
  • 2 Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
  • 4 Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
  • 5 Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

baja mexican food, a balanced mix (poetry rally week 83, book project 2)

Image result for baja mexican bowls

Image result for baja mexican bowls


midnight crsis
a frown at Randy's forehead

Alphonso Wood scanner
Kathryn Oehme printer

a visit to Kurt Wood performing art center
a knock at Brent Wood's front door

soft piano
loud hunger

Daisy Wood and Abigail Wood pair up on ballet dance,
Authur Wood and Mawell Wood pick photograph

two plates of baja mexican food,
each fulfills Chrismen Bien-Aime's thirst
 
a text memo from Andrea Kim,
a call for Rachel Staats to visit Wayne and Ballard

Subway simply good orange juice,
Shamrock well done milk

Hwee Fung indeed join for Wood Kam movement,
a fine sock from Eskimo Joe

Im Wood, Larry Wood, Lorraine Wood, Aam Wood, Bien David, James Mire,
all of them stay upbeat a lot without getting into a cliff

Steven Wood, Joseph Oehme, Jenna Wood, Ari Wood, Abbey Wood,
they send friendly letters to Howard Wood, Victoria Aime, Tom Wood, Leigh sheppard

the well is full of clear water,
we wave hello to Peggy Herrick, Heather Gregory, Dawn Wood, Ann Blair, Martha Wood