What I Had For "LINNER" (lunch+dinner) aka brunch's cuzo

So this was easy and a quickie before i vacuum packed up some beef and chorizo today. it's rustic and simple. i always buy meat on like mondays or tues and then know the bulk of it won't get eaten until my dude comes to hang out for the weekend. so i froze most of the protien and i kept 2 chorizo links out.

all i did was chunk up some sweet onion, 1 roma tomato(prolly coulda used two, but i was a bit lazy), about 6 fingerling potatoes sliced in half, 3 shitake mushroom caps-sliced (again, coulda used more, i was in a choppin hurry), 1 jalapeno-sliced, 1 garlic clove-chopped, 3 sprigs of thyme, salt, pepper, garlic salt, butter, oil, and a bit of water, put the links sans casing on top and covered it up with good ol mr. reynold's and did a 350 degree oven for about 30, then uncovered for a bit more ... wish i would've put in one of those par-baked rolls towards the end, i bought em last week and keep forgetting to throw em in the oven. argh! would've sopped up the juices real nice ....

ever get a really good chorizo? i miss the chorizo in Texas ... i mean i've found some good places in nyc, but if anyone can tell me where to get some tex-mex chorizo ... you know with the orange grease???? i think i'd make a chorizo celebration cake teeheehee ... yeah, i gotta tell you about celebration cake one day. and i know chorizo is traditionally breakfast for some, but really, why are there rules for when i can eat something tasty? ok, enjoy Linner ... 2moro, i'm gonna post some behind the scenes flicks from my show and give ya a preview of the kitchen :-) ...