Chipotle Rice

Things You’ll Need:

* 2 cups long grain white rice
* 1 bay leaf
* 1/3 cup chopped cilantro
* 1/3 tsp kosher salt
* 2 1/2 tsp lemon/lime juice
* 1/4 cup soy oil

1. Wash and rinse the rice until the water runs clear. This prevents it from sticking together and makes the finished product light and fluffy. Use a sieve for best results. Let the water run through the rice while moving it around with your fingers.

2. Cook the rice in the traditional manner. Use three cups of water for your two cups of rice. Add the bay leaf. Put a lid on the pot and bring water and rice to a boil, reduce to a simmer and cook for about 20 minutes. As soon as the rice is done cooking, remove the bay leaf, add the soy oil and fluff with a fork. Allow the rice to sit for 5-7 minutes before proceeding.

While the rice is cooking, give your cilantro a rough chop. Use mostly leaves, but some stems are acceptable. At Chipotle you’ll find an even mix of the two.

3. Move the rice from the pot to a mixing bowl. Add the cilantro first and mix to prevent it from clumping with the other ingredients. Add the salt and juice, give it a good mix and taste. Perfect Chipotle rice!

Truper 72″ Pencil Point San Angelo Bar

I was cleaning up my yard and found it one hell of a job trying to dig out roots and rocks. Eventually I found a quick way of cutting out roots by using my reciprocating saw. I picked up the San Angelo Bar, not sure where the roots of that name came from, perhaps from the country of origin?  It’s about 16 lbs with a pencil point tip.  Literally this thing could pierce a hole through a sheet of metal with the weight and pointed tip.