Ok, this one is pretty simple. Serve up a steaming portion of your roasted/rotisserie chicken. Hey, we just got started. No one's tired of chicken yet.My husband and I like dark meat so we split a thigh, drumstick and the two wings. I separated the meat from the bones and reserved the bones (keep them refrigerated with the rest of the bird). We will be doing that all week for a special surprise! No it's not a bone necklace. I'm not Wilma Flintstone.
I hand-made some corn tortillas (you can buy them ready-made/packaged since we'll be using more of them later in the week) from a bag of instant masa. It's even better if you use moistened masa from a Latin grocery store. Just serve them warm.
The artichoke was steamed and has a special Tabaco dipping sauce. No, not Tabasco (as in the hot sauce). My friend's dad, George Tabaco (RIP Mr. Tabaco), used to make this dipping sauce all the time. It's mayo and soy sauce. If you don't like mayonnaise then this is not for you. However, if you do, try it. Use as much or as little soy sauce as you like. Start with mayo in a bowl and add soy sauce a little at a time. Stir. Be careful not to have a sea of soy surrounding a tiny island of mayo ;-P
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