Hawaiian pork taco

5 radishes

1 red onion

1 can 4oz pineapple tidbits in juice

1 lemon

4 Tb sour cream

1 lb. ground pork

1 Tb. soutwest spice blend

6 corn tortillas

small grouping of cilantro

Wash and dry produce. Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice. In a small microwave-safe bowl, combine radishes, juice from half the lemon, ¼ of the onion, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds.  In a separate small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.  Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes.  Turn off heat; remove from pan. Wipe out pan.  Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.  Add pork and Southwest Spice. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. Stir in caramelized pineapple and reserved pineapple juice until everything is saucy and combined. While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds or gently toast them in a frying pan. Divide tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lemon wedges on the side.

Kiwi tacos

1 red onion                        1 Poblano pepper

1 Roma tomato                 1 kiwi

1/4 ounce cilantro             1 lime

4 Tb sour cream                1 Tb. Mexican spice blend

10z ground pork                1 chicken stock concentrate

1.5 ounce tomato paste      flour tortillas

Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 Tbs. Core, de seed, and finely chop Poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges. In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add Poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes. Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out. Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.

Chicken Asada Burrito

Chicken, black bean, Monterey jack cheese and guacamole.

Amphibians

Fowlers toad and probably a Leopard frog (but maybe a Pickerel), both of which i found in my back yard today. It was a rainy day.

Northern Green Frog

The northern green frog dwells in marshes, swamps, ponds, lakes, springs, and other aquatic environments. It is active both day and night. In captivity they will live for 10 years. Crickets, night crawlers and meal worms are sufficient in proving an adequate diet.