06/30/2026
Next episode is an easy fideo, it also can be placed in three different categories, depending on how thick or thin you make the broth. Today is the Mexican spaghetti version where the broth is pretty thick. I truly enjoy all of the versions of this dish. It’s essentially the same dish however much water you want in it and whatever texture you want..
I made some burgers/ slider style because I have some Hawaiian pretzel buns and pimento cheese. I’m planning to turn that into something.
The rest of the beef has been turned into meatballs and a small meatloaf. I have a feeling this is gonna turn into many meals in the future, at least three or four. I got spaghetti and the Italian wedding soup are in the thoughts.
Starting with a Mexican rice made from all the leftover rice I’ve had in my journey. We’ll see how it comes out with the texture. But my method is always toasted first. I have yet to go into the washing method. I’m pretty sure those will be different outcomes.
I used only a pound and a half of ground beef. I’m working on not trying to cook for an entire family anymore.
I made calabasitas last week so I really don’t want to repeat that.
I’ve learned so far it’s amazing how much you can stretch one vegetable or one ear of corn, etc. if you really have the intention
