Delivery Blind Box

Uh, I've been, uh, what have I been up to this past week? Uh, not too, too much.

I haven't made anything too cool.

I made some queso, um, the other n- uh, oh, you know what? I, I know what I did.

I, I was on a Hatch mission.

Oh, okay.

Because I got, um, and my, I'm, I'm, I'm kinda mad, uh, Stater Brothers, uh, which is our local grocery store up here, um, with multiple locations.

It's a pretty big company [laughs] across Inland Empire for people who don't live here.

Uh, but they're not like Vons big.

They are an independent grocer.

Uh, keeps advertising me on Instagram, you know, Hatch chile roastings, but they don't give locations.

So I'm like, "Oh, it's gotta be, like, one of my..." There's two, there's three Stater Brothers by me.

Um, like, it'll be one of those.

Um, and even if not, if they're advertising the roastings, that means they're gonna have 'em in store.

Um, and I ended up going there early one morning 'cause I really, uh, I had some leftover pork, um, and I wanted to do, um, what's it called? Uh, chile verde.

And I was like, "If I'm gonna do chile verde, I gotta have Hatches.

They're in season." Got up ear- or, or, no, sorry.

I was using up, I didn't do chile...

I did a type of chile verde.

Um, I had leftover smoked turkey, uh-

Ooh

...

in the freezer from, uh, 4th of Thanksgiving.

Mm-hmm.

And I was like, "That needs to get used or it's gonna start getting freezer burnt." Um, and I was like, "Okay, I'll make..." I ended up making chile verde with, with that smoked turkey.

Nice.