After tennis it was time to continue restocking. I drove to Mountain View Dairy in Richfield Springs to buy another gallon of raw milk and some cheddar cheese. While there I saw a man riding a plow being pulled by two horses, which would have made for a great picture if I had my camera. Fortunately I did not because I've learned that most Amish are not keen on having their photos taken.
On my way home I stopped at Ingles Maple Products and bought hard and soft maple candy, my new "goo" for long runs, as I intend to stay chemical free during training and races after the month is over.
My last stop was Grandma's Fruit and Vegetable Stand on Main Street in Mohawk, which is supplied by the Triple Family Farm on Route 5 in Schuyler. I bought all the produce below for only $7.
With all my shopping done, I put my food away, let my dogs out, mowed the lawn, and was dead on my feet. I had one hour before I had to be at a birthday party (Happy 1st, Benson!) and had no time to waste laying around trying to fall asleep. To speed things up I needed to imbibe something soporific. While running errands I had picked up a couple bottles of wine.
Chocolate Lab is produced by Pleasant Valley Wine Company in Hammondsport, NY. It occurred to me in my kitchen, not at the liquor store, that this chocolate. I have not had chocolate all month because there are no local cocoa plants. However, the label describes a hint of chocolate, and since this bottle was already paid for I opted to call this a flavoring.
For dinner I decided to adjust another recipe. When I was in high school my mother used to make a Mexican dish that probably came from a Campbell's ad, since it specifically calls for Campbell's condensed tomato soup. This is a quick, easy, delicious, albeit processed meal. Here's the gist: combine 1 pound cooked ground beef, 1 can condensed tomato soup, 1 cup salsa, 1/2 cup milk, 6-8 ripped tortillas, 1/2 cup cheddar. Mix in a casserole dish and top with another 1/2 cup cheddar. Bake on 400 for 30 minutes. When I stopped eating meat I replaced the beef with black beans and it is still one of my favorites. Since I do not know the name for this recipe that is scribbled on a piece of scrap paper in my cookbook, I call it Mexican Lasagna.
Besides its utter deliciousness, I wanted to make this dish to finish up my homemade peach salsa. Since the salsa contains corn and black beans I left the beans out of the recipe. I had cheddar from Mountain View, which left two ingredients unaccounted for.
My tortilla recipe instructed me to let my dough sit for 1 and 1/2 hours. No thank you, I have a birthday party to get back to. I think the reasoning behind letting a non-yeast dough rise is to let it dry out. I had to incorporate more flour, and the dough still wasn't easy to work with, but since I was just going to rip these puppies up anyway, appearances were inconsequential.
For the soup, I combined two whole, peeled tomatoes, milk, butter, salt, pepper, and baking soda in a blender. I didn't take a picture because it looked kind of gross - nice and smooth, but a weird shade of pink.
Here's the finished product!
It could have used more salsa and beans, but I used all the salsa I had and would have had to plan farther ahead for more beans.
And if anyone knows how to get rid of this shadow, please tell me in Comments. It's not my head, I think it's from where the flash sticks up.
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