Last week’s menu:

• Sweet and sour chicken
• Fried rice
• Stir-fried vegetables

This week’s menu:

• Chicken burritos
• Beans a la charra
• Mexican red rice
• Guacamole with chips

I’ve discovered that the cookbooks I prefer to cook by are not necessarily the ones I like having on my shelf. Today, the recipes we didn’t make up came from Chevys & Rio Bravo™ Fresh Mex® Cookbook; last week we made heavy use of Chinese Cooking For Dummies®. I’ve never been a big fan of that series: a bright yellow book calling me names is not what I look for in a how-to book, but it was the book in the store that best fit what I wanted: a minimum of cultural and historical digression (but enough to be interesting), most of the recipes I was interested in eating, and three-step recipes with small words and color photos. Maybe I’m a dummy after all.

Update (7:39 PM): Yummmmmmmmmm…