I was a busy lil Hausfrau today — tryna keep up with the cat hair is an endless exercise in futility 
, but I also reheated, then strained the wonderfully gelatinous chicken stock I made Sunday eve to stock away 
in the freezer below. There was such a thin fat layer on top after cooling in the fridge I didn’t bother skimming it. Fat is flavor, after all.
I also roasted a 1.5lbs of mini peppers with olive oil, sea salt, RPF & a splash of white wine vinegar, inspired by a friend’s recent post in my Fb WFD group.
I threw in the last of the 2 “hot-but-yer-lying-bruh” hallapeenos to add those alongside a trio of sliced mini peppers, providing kronch for the chicken tacos I made with seasoned (cumin, smoked paprika, Penzey’s Northwoods) roti chicken. Es Taco Toozday, cabrones 
Made a quick 2-avocado guac with lotsa toasted cumin, lime juice, habanero sauce, very finely diced shallot, and a buncha Sinatra (of course!) to go with a handful of tortilla chips before the main event.
My PIC supplied his mahvellous margaritas as aperitivos (and likely digestivos as well).
Not too shabby for a Tuesday.
