Mmmmm.... black bean buritos are one of my favorite foods.
I just made a super easy super yummy soup (if I do say so myself). I sauteed onions and halved garlic cloves in olive oil, salt, dried parsley and cilantro, and a bay leaf. Then I added a couple tBs of butter, some flour, made a roux (is that how it's spelled?). Then one can rinsed white beans (I mashed them up a little with the roux), one can corn with juice, one can chopped tomatoes with juice, a few cups of non-fat chicken broth and a half a cube of vegie boullion. So simple, so incredibly yummy.
We're having a stew of potatoes, leek, carrots, tomatoes, chicken and
olive tapenade.
I'm housesitting littlek's sister's house and noticed today that freezer doesn't close all the way. most things melted... so now i'm madly frying, marinading, baking and cooking all sort of stuff. well, i'm not. i should be. i will, soon. ish...soonish. after will & grace, perhaps.
Yes, that sounds really good, and roux is how you spell it.
I'm thinking of doing my old dish of piping hot rigatoni drained and mixed spinach and a bit of garlic sauteed in butter with a couple of tablesppons of whole milk ricotta and when they're mixed, topping it with grated parmigiano and squeezies from a lemon....
Yeah....
ehBeth wrote:The Henry of Pelham Baco Noir is turning out to be rawther nice.
I need to find something to eat with it. Maybe some biscuits with old cheddar?
I'm having a small half-glass to follow pork roast/rice/asparagus. Nice.
Mmmmmmmmmm.
Never heard of your pinot noirs, Beth, being as I am from the land of fruits and nuts, California... but interested. New Mexico seems to have some vinyards - Diane says she bought one for the label, and I've done that re other wines - but, er, not a challenge to my lucky past location access. My exhub wasn't born with the travel gene, and I was. We compromised by my saying, once in a while, let's take a drive north, and we would, and that would involve a lot of california wine country over the years.
Tonight I needed MEAT! I stopped at the local meat market on the way home and got a nice tenderloin steak. Cooked it simply on the stovetop. That was supper. Nothing else required. I don't eat red meat very often, but when I don't mess around.
Maybe you're iron- deficient, Swimpy, and your subconscious was screaming for meat.
Ever think of that?
I don't think I'm iron deficient, but it fills some kind of need. Maybe it's my inner cavewoman trying to get out.
Tennis League night so I opted for pork fried rice on the way home
Love that stuff...comfort food
I buy steaks when it is cold and rainy, which as I perceive now, can be more cold to a person than just low temps.
Similar to how we used to go out to local indian restaurants all aglow inside with spicy foods.... just when it was most stormy, and indeed it can get stormy in LA once a while. When it does, it tends to last four days and bring down hillsides and flood intersections.
Dinner....hmmmm. let's see. Last night it was diced grilled chicken left over from the night before mixed with cheese tortellini and fresh peas in a bit of creamy pesto sauce, salad and iced tea.
Tonight was a whole other story. The guys made tortilla pizza's and I wasn't hungry then so later I had a bowl of oatmeal. It's been cold and windy today so oatmeal just sounded good.
You folk certainly eat well! I'm very impressed!
My effort tonight seems rather boring in comparison: a mung dahl (I'd made a few weeks back) defrosted from the freezer & zapped with some extra chili flakes & topped with some chopped flat leaf parsley from my garden, served in a deep bowl of steamed basmati rice. Simple but filling.
Last night was a "clean out the fridge before things go bad" dinner.
Tossed salad with black olives, tomato, onion, finely grated parmesan cheese, oil and vinegar.
Deviled eggs
A few bacon strips in case someone wanted it crumbled on their salad
Strawberries with strawberry cream cheese
Red seedless grapes
Cubed pepper jack cheese with whole wheat crackers
Somehow, I think I got all the food groups in there without even trying. Was delicious, light and yet very filling.
When you make such a meal, Squinney, do you feed the Bear first, then watch him for a while before dining yourself?
Actually, I had to keep making grunt, sigh, growl noises as I prepared the feast. Large paws kept appearing from nowhere, swiping the edibles just as I finished perfectly arranging each item.
The response was, of course, a grunt, sigh, growl back, followed by chomping.
last night, we had the first chargrilled cheeseburgers from the grill.
Mrs F makes the patties with olives and curry and onion and some other stuff that I can only say adds a great flavor to the meat. Then we grill them over high heat (charcoal, not gas) This ensures that we get the proper amounts of Nitrosamines . When the burger's begin to brown on one side, flip em over and place a wedge of a sharp New York cheddar, cover and grill till cheese melts. Add slices of onion, thin cut, ketschup and pepper and serve on a big Kaiser roll. Eat outdoors if possible (little too cool so we ate in the big room)
Chips, n Brritts ginger beer, and served with a side of an Asian slaw. Mighty good.
Soon time for pork ribs in the smoker and corn on the cob.
Keep yer tofuti, I require MEAT!
Pork shoulder roast, roasted with sweet onions, garlic, cranberry juice and lemon juice. Rice and asparagus. It war gooooood . . .
Oh that certainly does sound good, Setanta!
