Fredbird was back in Belleville today, at the Qdoba that’s in the same shopping center as the AT&T Store we saw him at last time. Of course we had to stop by and say “hi!”
My children were epically photobombed by Fredbird in a series of hilarious poses.
But eventually, everyone got more or less organized for a picture:
Before we left, Turkey got beaked:
And Moose received a giant Fredbird hug!
But nobody was as thrilled as Chickadee, who got picked right up by the big guy!
This was our third Facebook Friday of the year…I think we’re officially Fredbird groupies now!
After making Southwestern Turkey Soup in January, but substituting leftover Pork Carnitas for the turkey in the recipe, I realized that I had the basis for replicating the “Mexican Gumbo” that Qdoba serves. I have to say, I think I’ve come up with a pretty good approximation! Bunny seems to agree with that assessment, as it has quickly become one of her favorites, as well. It even works with leftovers from the original turkey soup variation, if you’re not in the mood for pork!
- Leftover Southwestern Soup, (with the majority of the broth drained off)
- Cooked Rice, (flavored with lime juice, to taste)
- Chopped Cilantro
- Shredded Jack Cheese
- Tortilla Strips
- Sour Cream
Place cooked rice in the bottom of a bowl. Top with leftover soup, using only enough broth to keep the rice moist. Garnish with toppings as desired…my favorites are cilantro and shredded jack cheese.