15-06.02.106 in Book Two: The Fifteenth Year of the Third Millennium of the Common Era

All caught up with ProseBox, hooray. Already got contacted from one of my applications that they will likely want to interview me. Problem is… it would be Charles City which is two hours away from everything Wife or I want to be close to :/

Today has mostly been a nothing day. Went to work, spent maybe an hour or two just talking to the sweet ‘n sexy 24 year old that runs our department now. Came home. Ate some more of that salad. Started some video games. Yup. That is pretty much my entire day!

Some people were wondering about that Hot Tamale Pie… ironically, the recipe doesn’t even call for Tamales… and it isn’t really that spicy… I mean… it could be made spicy certainly but the basic ingredients and preparation don’t create a spicy dish. The name almost seems chosen at random. Here is the ingredient list and recipe!

1.5 lb Ground Beef
14 oz can diced tomatoes with zesty jalapenos
11 oz can corn with peppers (drained)
16 oz packaged polenta
1 onion (chopped)
3 Tbsp tomato paste
2 oz can sliced black olives (drained)
2 Tbsp Chili Powder
1 cup shredded reduced-fat pepper Jack or sharp Cheddar Cheese

Preheat the oven to 375. In a large nonstick skillet over medium heat, cook the beef and onion for five minutes, or until browned, busting up the meat with a spoon. Add the tomatoes (with juice), tomato paste, corn, olives, and chili powder. Simmer for 5 minutes, then scrape into a 2.5 quart baking dish. Cut the polenta lengthwise into quarters, then slice across the quarters into wedges 1/4” thick. Scatter over the meat and top with the cheese. Bake for 25 to 30 minutes or until the cheese is melted and everything’s bubbling.