I have a confession to make: I’m completely and utterly addicted to Twitter.
I know, it’s ugly. And I wish I could tell you something better. Like that I’m addicted to doing sit ups or taking heart-healthy vitamins.
No, my friends, I’m just a tweet-loving, twit-obsessed girl who can’t stop living life in just under 140 characters. Please at least allow me to explain how this happened.
It all began innocently enough: with the casual suggestions of friends and family who had been enjoying the warm embrace of Twitter for some time. I frankly poo-pooed these comments, especially since I am no friend of the book of face and couldn’t imagine that Twitter would be any different.
But the day finally came when I begrudgingly signed in and, like a twit, issued my very first tweet into the interwebs.
I gradually got the hang of it. I found and followed people I liked. I started tweeting pictures and links. And I wrapped my brain around hashtags.
Things were starting to get fun!
Unbeknownst to me, Obsession Storm Clouds were gathering on the horizon.
I started to check in with Twitter as soon as I woke up. When I found somebody cool, I would twit-stalk them to see what they’d been up to. And I began communicating and texting with A. in real life using hashtags.
A.: Uh, whatever you’d like. Are you trying to suggest some kind of hash?
A.: Steak and potato hash?
It just got really ugly. And confusing.
The Obsession Storm turned into a Category 5 when I learned to link Instagram with my Twitter, tweeting pics and recipes as I went along, just like this one for Poblano Fried Rice Tacos.
Instagram and Twitter can be a powerful force when put in the hands of a hungry, 140-character-living girl.
A. finally arranged for a sit-down and, through an artful combination of hashtags and 140 character-limited sentences, gently conveyed that I may need to slow down the Twit Train just a little.
I acquiesced. And now, while I still wear my Twit Love on my sleeve, it’s a much healthier relationship for all parties involved.
These tasty little tacos were a Twecipe that I shared earlier this week. It takes more than 140 characters to whip them up, but they are incredibly flavorful and so worth your Twime.
I hope you’ll give them a Twy.
Poblano Fried Rice Tacos
2 tbsp. peanut oil (olive or any other light oil may be substituted, but I really like the mild peanut flavor that the nut oil imparts)
1 c. red onion, diced
2 poblano chiles, roasted, peeled, seeded, stemmed and diced
3 tbsp. lime juice, freshly squeezed
1 1/2 tsp. cumin, ground
1 tsp. black pepper, freshly ground
1 tbsp. garlic, minced
2 1/2 c. rice, cooked
2 large eggs, whisked
5- 6″ flour tortillas
green onion, chopped, for garnish (optional)
Heat oil in a large sauce pan over medium heat. Add the onion and cook for approximately 4 minutes, or until onion pieces are tender, translucent and fragrant. Add the poblano chile pieces and cook for an additional 4 minutes, stirring regularly. Add the garlic and cook for just 2 minutes more. Stir in the cumin, black pepper, lime juice and rice, one half cup at a time. Stir in the whisked eggs and cook for just 3-4 minutes more, tossing regularly so that the ingredients are well combined. Remove from heat and spoon the rice mixture into the center of the soft tacos. Top with green onion, fold and serve immediately.
YIELD: 5 soft tacos