Colorful, delicious and spicy fajitas

Introducing the Pierini DIET here

With all I’ve written about middle-age man training ideas, reflective ramblings and occasional economic and political thoughts, some might not know that I have other talents.

While I’m not a gourmet chef, I do have some cooking skills that definitely go beyond heating up a slab of spam in the microwave or boiling some Ramen noodles. I can cook when needed and periodically do so. I’m also good at cleaning as I cook, a trick I learned back in my teenage job days of working in restaurants.

Years ago I got into making homemade soup, starting from scratch with the broth. My best creations, in my opinion, were minestrone soup and chicken corn tortilla soup. I haven’t made either of these soups in several years as I’ve become increasingly lazy with middle-age manhood. It’s very time-consuming to make homemade soup from scratch and do it right.

My latest culinary efforts include a pasta dish with Italian hot sausage, sweet peppers and red onions sautéed together in a pan of olive oil along with basil and oregano spices for accent flavor. That effort came out so delicious that I just about ate the entire dish myself, something I’ve been known to do.

I like my cooked food to be colorful like another dish I recently prepared about two weeks ago. It’s a beef fajita dish made with tri-tip sirloin steak cooked in a sizzling hot pan of olive oil along with sweet peppers, red onions and green beans. I use some basil, cayenne pepper, cumin, oregano and a dash of salt to give the steak some fire, flavor and punch. I like to eat my homemade fajitas with flour tortillas but they’re just as good with corn tortillas.

All middle-age men athletes in training need to eat like athletes and that’s what I do when I cook and eat my colorful, delicious and spicy fajitas.

Pax Domini sit semper vobiscum