Hey Hap! Long time ... So, I'm a bit confused with the posts - What did you smother the flank steak with for the fajitas? And the chicken? And is this going to be steak and chicken fajitas? And ... (I swear - only one more ask) What is that little doo-lolly hat on top of your egg?
PS - I've got a good chunky guac recipe if you want it - Easy Peasy!!!
Have a great rest of the Holiday Weekend - We've just gotten back from the beautiful beaches of 30A, and have two gorgeous 2" thick cut bone in pork chops in a brine ready for E(d)gger (my egg. he has a name). But your food looks awesome - can't wait for the final pics!