Here's another recipe for the crock pot, and a critique of two fast food chains.

I cooked up two boneless, skinless chicken fillets and almost a whole package (I ate one) of Tofurky Chipotle Franks (Winner of the "Best New Vegetarian Product at Expo West 2006" by Veg News Magazine.) (on Sale for $2.07 at the OFC) in the Cast Iron Skillet with Extra Virgin Olive Oil and scissored them into bits.

1 small red onion sauteed with a head of garlic.

10 baby carrots chopped to smithereens in the little food processor

2 Cans of Organic Black Beans

1 Can of Organic Whole Kernel Corn

1 Cup of cooked Organic Long Grain Brown Rice

A Large Leaf of Red Chard, scissored into smithereens

1 Celery Stalk, scissored into slices

2 Cups of Hot Water, Secret Blend of Spices (as usual, I improvised) and a large dash of Bufalo Chipotle Sauce.

~~~

On our last trip to West Linn, we stopped at Burgerville Store #16. Trish said, "I know what you're going to have."

On a big banner was advertised CHIPOTLE PEPPER JACK CHEESEBURGER.

And it was tempting, but it was over $4, and I'm more of a frugal shopper than I am a Chipotle Connoisseur.

Remind me again to never read the label if I plan on eating something.

Instead I had the Colossal Cheeseburger, which wound up not being as Colossal as I'd wanted. I'd confused it with the 1/2 LB Colossal due to sneakily confusing menus that not-too-subtly encourage the Seasonal Specialties and meal deals... for extra bucks.

However, we had to have a Chocolate Hazelnut Shake!

~~~

On a previous trip I took alone to Portland, mom brought Nick and I to a place near PSU called Chipotle.
I asked the nice lady, "What do you have with chipotle in it?"
"Um, actually, nothing." [Their menu claims otherwise.]

Nice place otherwise. Lots of corrugated stainless steel. She was a pale redhead and the only non-hispanic person working there, so it seemed like it would taste authentic. Mom appreciated the Wi-Fi, of course.

[edit. I just checked and Chipotle Mexican Grill's 4thQ profits are up 62%. Yippy-skippy. CMG is formerly a McDonald's subsidiary. The Wall Street Journal says,

It is in the fastest-growing segment of the $330 billion U.S. restaurant industry, called "fast-casual" dining.]