Eating Fresh Food From The Mercado In Oaxaca For $9 USD

Looks a lot better, 9 usd...a whole family can eat from that.

This looks really good.

https://www.anytimefitness.com..../ccc/nutrition/one-p

https://www.anytimefitness.com..../wp-content/uploads/

There are few dishes simpler and more versatile than one-pan recipes. Not only is cleanup a breeze, but dishes cooked with the one-pan method often deliver intensely flavorful results. This One-Pan Crispy Lemon Herb Chicken with Roasted Green Beans is no exception to the single-dish rule. Loaded with fresh herbs, citrus and veggies, this recipe is bursting with flavor and is easy enough to prepare on weeknights making it the perfect chicken dish.
Ingredients
4-5
Lbs chicken thighs, bone-in and skin-on (roughly 8-10 thighs)
1/4
Cup olive oil
5
Garlic cloves, minced (roughly 1.5 tablespoons)
2
Tablespoons fresh thyme leaves
3
Tablespoons fresh Italian parsley, chopped
2
Lemons, zest and juice (roughly 4-5 tbsp juice)
2
Tablespoon olive oil
4
Teaspoon kosher salt
1/2
Teaspoon black pepper
4
Red onions, sliced into wedges with the root end in tact
24
oz green beans
Steps
Preheat the oven to 400 degrees F.
Zest the lemons and set it aside for garnish. 
In a bowl, combine the garlic, thyme, parsley, lemon juice, olive oil, salt and pepper.
In a 13×9 baking dish, arrange the red onion in a single layer.
Pat the chicken dry with paper towels and then smother it with the herb-garlic mixture. Make sure to pull up the chicken skin slightly to get the herbs and garlic underneath. 
Place the chicken on top of the veggies, stretching the skin out over each piece.
Roast for 30 minutes, then remove it from the oven.
Quickly add the green beans to the pan, stirring them into the onions to coat with oil. Return the pan to the oven.
Roast for another 20-30 minutes until the chicken is cooked through and the skin is crispy (165 F internal temperature).
Let the chicken rest for 5-10 minutes before topping with the lemon zest and remaining parsley and thyme.

Here is a no brainer cool drink for a hot day.

A water melon, chill, cut of top, mash up core in a blender or with a stick blender or with a finer potato masher.... and drink.

Or you can cut up the melon, cut it's guts out, put that in a bowl and mash up, and pour into a glass.....

This is hard to get any easier....

https://mouthhalffull.com/wp-c....ontent/uploads/2016/

As soon as the video started, and I saw the chicken cooking in a mix - I went, "There has been an upgrade!" - in the cooking skills.

Garlic, chicken potatoes, broccoli and avocados.... You can also cook up a good big meal and what you don't eat, you have have as left overs, e.g. breakfast, or you can stick them in a container and chill them and have them for lunch / dinner the next day...

Cold boiled potatoes with mayonnaise and spices and maybe coarsely mashed / chopped with chopped up cooked chicken...

Mate!

Cooking is in essence - is an infinite delight of goodness and vitality.