George Takeios

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It is always difficult to maintain a friendship with someone you share an unbridled sexual chemistry with … thankfully, it has kind of become our thing.

We stayed close with George following our unplanned stint in the jungle and he and his husband Brad, have had us stay countless times (sadly, we stayed in guest rooms) and he even got us jobs as Julia Roberts’ and Tom Hanks’ stunt doubles on the film Larry Crowne.

George dropped by sulusolo however sadly he wasn’t there to share himself with us … just his congratulatory regards.

You see, buzz is building about this current catch-up project of ours in Hollywood and studios/networks are plotting to sign us any way they can! Don’t tell, but we would likely go with Netflix (unless Les is willing to give us the shared role of Probst’s on location assistants, and you know which location we will be on).

George excitedly shared what he had heard while we caught-up over a banquet of our George Takeios.

 

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The Takeios, unlike our solo retreats to our respective bedrooms, were hot, spicy and were so tasty they make you weak at the knees. Enjoy!

Now to recalibrate the time machine to go back to Shatner’s big bash …

 

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George Takeios
Serves: 6.

Ingredients
1 onion, diced
1 red capsicum, diced
1 green capsicum, diced
1 tbsp olive oil
2 garlic cloves, sliced
A pinch of paprika
1½ tsp cumin
1 tablespoon chilli powder
500g minced beef
250ml beef stock
12 corn taco shells
Grated cheese and lettuce, to serve

Salsa
2 tomatoes, roughly chopped
Juice of ½ lime
1 shallot, finely sliced
1 tbsp coriander, roughly chopped

Guacamole
2 avocados
Juice of ½ lime
2 tbsp sour cream

Method
Preheat the oven to 180°C. Soften the onion and capsicum in the olive oil in a large pan over a low heat. Add the garlic, paprika and cumin and cook for 1–2 minutes. Add the beef and stir until it has browned. Pour in the stock, cover and cook for 45 minutes.

Mix the tomatoes with the lime juice, shallot and coriander, then season carefully to taste.

Mash the avocados with a fork, squeeze in the lime juice, add the sour cream, season and mix it all up.

Spread the taco shells out on a baking tray and place in the oven for 3–4 minutes until crisp.

Fill the shells with the meat, salsa, guacamole, cheese and lettuce or lay everything out and let everyone help themselves.

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