Hello, Those Who Straddle! (And those who don’t, too, you do you.) It’s been a whole week since our last communal descent into madness and thus it’s time for this week’s Friday Open Thread! Did you know that there’s a Friday Open Thread every Friday, just like newspapers used to only be in color on Sunday? This is better, though, because it doesn’t get ink on your hands.
Geneva’s still in town this week, and after a week of trying to eat as much amazing and unique and undiscovered food as possible (typical), we settled on doing what we do best: nachos.
I’ve eaten nachos with Geneva multiple times every time we’ve ever visited one another. Ranked with pizza, it’s one of our many shared favorite foods, namely because it has all the same key ingredients: cheese, other cheese, a bread-like substance, and something with tomato. This trip, though, marks our first attempts to make nachos on our own rather than eat them with margaritas on the side or as bar food.
Here’s the recipe we used:
Carmen and Geneva’s Twenty Dollar Nachos*
*Because we bought the ingredients with a twenty-dollar bill we found on the ground. Net Worth: $1…billion…dollars.
- 1 Large Bag Tortilla Chips
- 2 Avocados, Diced
- 1 Scallion, Chopped
- Plentiful Shredded Cheese
- 1 Can Beans
Optional But Were Amazing Last Time When We Didn’t Take Pics:
- Sour Cream
- Red Peppers
- Ground Beef or Fake Ground Beef
This Is How We Do It:
- Put the oven at 400.
- Build your nachos inside of an oven-safe serving platter, layer-by-layer. The bottom layer should cover the bottom of the platter and be covered in cheese, and each layer should be slightly smaller to create “petals,” like a flower. Because it looks nice that way. On each layer, put some of all of the ingredients. Be generous!
- Put the platter in the oven on the top rack for 10-15 minutes. Keep a watchful eye.
- Serve w/ Salsa and Sour Cream.
Do you like nachos? Did I do something wrong with my nachos. You can yell at me about it, or you could comment on this post right here and tell me what you were eating while I was pouring Salsa all over my food. Or maybe you’re not eating dinner, and you wanna post about your pet, or your girlfriend, or your job, or school, or your parents, or the neighbor in your building who has really loud sex all the time, or about how you just can’t bring yourself to stop watching Frasier, or why sometimes CMYK documents still print in the wrong color. DO IT! Nothing’s off-limits, nothing’s off-topic, and there’s room in here for all of you! That’s the beauty of an open thread. It’s like a party that never gets busted by the cops. Ain’t no party like an open thread party ’cause an open thread party’s comments DON’T STOP!
As usual, I’m offering photos of my own dog as incentive for y’all to post photos, too. DON’T MISS OUT.
Let’s do this thing, you guys. TALK TO ME LIKE LOVERS DO. TELL ME SOMETHIN’ GOOD. And, most importantly, leave no nacho unturned.
How To Post a Photo In The Comments:
1. Find a photo! This is the easy part. Find a photo on the web, right click (on a Mac, control+click), hit “Copy Image URL,” and then…
2. Code it in to your comment! Use the following code:
If you need to upload the photo you love from your computer, try using imgur.