Browned a pound of lean ground beef then simmered in "El Pato" a jalapeno based salsa/enchilada sauce, then served in a bowl layered with thin tortilla chips and a little queso.
Wood ducks and blue-winged teal roasting on garlic and red wine, with onions, peppers, and carrots. It'll be served with Paraduxx Canvasback, followed by Veuve Clicquot after Christmas Eve worship.