Last night, Mike and I went to see Monsters University, which was really cute. The movie, I mean, not us. Anyway, we had the bad luck of sitting behind two really annoying high school girls. Throughout the movie, they alternated between talking to each other, talking on their cell phones, going “RAWR!” at each other and giggling, and standing up. Seriously, who stands up and stretches in the middle of a damn movie? I ignored it until she started banging on her armrest like a caveman.
Leaning over, I said in my sternest voice, “Can you stop doing that please.”
When she turned around and glared at me, I did this: (Minus the “hur hur” bit. That came later.)
Apparently, my scary face. . . isn’t. She immediately went back to banging on her armrest, at which point I kicked her chair. She turned around again and snapped, “Can you not kick my chair??” to which I snapped back, “Can you stop being noisy??” We glared at each other for a few seconds, and then. . . she backed off. That’s right, people.
Me > Two high school girls.
There are no words to describe how badass I felt. I wanted to beat my chest and roar, “THIS IS SPARTA!!!” But I didn’t, because I’m classy like that. Also I was too busy sweating, trembling, and hiding my face in Mike’s arm. But for that one minute, I was a GLADIATOR. Woe befall those who dare cross my path!
*ahem* Aaanywho. Turkey fajitas! Fajitas are awesome because 1. They’re like an explosion of yum, and 2. If you order them at a restaurant, you can pronounce “fajitas” the way Seth McFarlane does and watch the waiter’s reaction.
Recipe for Turkey Fajitas
– 500g boneless, skinless turkey (I used leg meat, but you could be all lame and healthy and go for breast. You could also use chicken or beef.), sliced into strips.
– 1 onion, sliced
– 2 bell peppers, sliced
– 2 limes, juiced
– a good pinch (using all five fingertips) of paprika
– an equally large pinch of cumin (I still don’t have cumin, so I used Jamaican jerk rub)
– 1 jalapeno, finely minced (seeded or not, it’s up to you)
– salt and pepper
1. If you have a griddle plan, get it screaming hot. How hot is “screaming hot”? This hot:
If you’re like me and don’t have a griddle pan, a regular frying pan would do.
2. While your pan’s heating up, mix all of the ingredients except for half of the lime juice in a bowl. Once the pan is hot enough, fry the crap out of them.
My pan’s not big enough to fit everything, so I cooked the meat and veg separately. Stop judging me.
3. Fry until meat’s cooked through and the onions are caramelized. Pour the remaining lime juice over it. Set aside and try not to eat all of it while you make the salsa.
– 250 g cherry tomatoes, diced
– 1 clove garlic, minced
– 1/4 red onion, minced
– 1 jalapeno, minced
– 1 lime, juiced
– 1 small handful (like a baby’s grip) coriander, chopped
– Salt and pepper
. . . Do you really need directions? *looks at you with judgy eyes*
You can serve your fajitas with as many toppings as you want. Guac, sour cream (or yogurt), and cheese would work just fine. I served mine with fresh lettuce and a nice sprinkling of mature cheddar and it was good enough that Mike and I fought each other for every last bite.
O little packet of deliciousness, throw yourself into my open maw!