Fajita Seasoning

Fajita Seasoning.jpg

“So, physics. Physics, eh? Physics. Phyyyyyyyysics. Physicsphysicsphysicspysics, physics! I hope one of you is getting all this down.” —  The Doctor

Inertia: a property of matter by which it continues in its existing state of rest or uniform motion in a straight line, unless that state is changed by an external force.

Why do adults stop asking why? It sure isn’t because we already know everything, right? I think it’s because we’re embarrassed to admit it when we don’t know something. I also think we should ask anyway! I think my favorite question as a kid was “Why?” Maybe that’s every kid’s favorite question. Then my kids were always asking why. Have you heard of The Parent’s Curse? Someday, you will grow up and have a child Just. Like. You. So, yeah, they asked it a LOT. But that’s good! Curiosity is essential for learning. When I’d exhausted my knowledge (or patience), I’d answer their “Why?” with “Physics!” Why does the ball roll? Physics. Why did the bathwater get cold? Physics. If we reached a point where even that didn’t stop the questions, I fell back on my Dad’s old standby: “Just to give you something to ask questions about.” But I digress.

Why am I thinking about physics? Yep, it’s because I’m blaming physics for my blog inertia. Don’t get me wrong, I love physics, but inertia is a hard force to overcome. I don’t really remember what happened last summer that put my blog on hold. Gardening, probably. But once I skipped a post or two, I couldn’t seem to get started again. I was continuing in my state of rest, as it were. So I’m diving back in with a simple, easy recipe to get the ball rolling again.

I love fajitas, don’t you? You can make them with any kind of meat or vegetables. Homemade seasoning is so much fresher and tastier than store-bought, and takes nearly no time or effort. I like my seasoning a bit spicy, but I’ve included two ways for you to make it milder if you prefer.

Fajita Seasoning

  • Servings: Makes 2 tablespoons
  • Print

Ingredients

2 teaspoons ground cumin

2 teaspoons Aleppo pepper (substitute paprika to make it milder)

½ teaspoon garlic powder

¼ teaspoon oregano

¼ teaspoon salt

⅛ teaspoon marjoram

⅛ teaspoon basil

⅛ teaspoon cayenne (decrease or eliminate to make it milder)

smidgen (about ¼ of ⅛ teaspoon) nutmeg

smidgen thyme

smidgen rosemary

Directions

1.) Sort your spices by whether they are already ground, or still whole or somewhat chunky. Measure the ground ingredients into a small prep bowl and the whole or chunky ones into a mortar.

2.) Grind the whole spices with the pestle.

3.) Combine all of the spices and mix well. Use in your favorite fajita recipe.

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4 Comments Add yours

  1. Great post! I agree starting up blog posting again can be quite slow. I took a little break and now my posts aren’t getting much attraction. But oh well. I LOVE fajitas! One of my favourite foods. Thanks for sharing! P.s never stop asking ‘why?’ There’s nothing wrong with not knowing everything. Learning new things is fun!

    Liked by 1 person

    1. julie says:

      Sometimes a little break is what we need to get the creative juices flowing again, right? The rest will follow. Thanks for stopping by and commenting!

      Liked by 1 person

      1. Yes I agree, a break is nice every once in a while. You’ve got chance to think and decide what else to do etc, you’re right 😁

        Liked by 1 person

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