I was wondering the other day why I bother with this whole blog thing, and I came to the conclusion that for me it's like one of those old recipe boxes with index cards in it -- only it's electronic. It gives me a chance to get recipes down in a quick and easy format that I can go back to later instead of trying to find the original source. Why would that be a hassle, you ask? Well, my recipe books and magazines tend to look like this:
Here are a couple of recipes to go with your righteous 'cue. I didn't post any of them last night because I was wiped after a looooooooong day in the driveway (I know, poor me.) Plus, the ribs post was kind of long, and anyway these are stand alone sides that you can use with any recipe -- plus, I would never find my beans recipe under something called Ribsmas Day. Holy Frijoles! is a WAY better name.
You'll need two cups of pinto beans (don't bother soaking -- according to Matt, his Granny doesn't soak them, and I am not about to argue with some Mexican Granny when it comes to cooking beans), 6 cups of water, 1 cup each of chopped celery/onion/bell pepper (I skipped the pepper), 2 crushed cloves of garlic, 1/2 a bay leaf (seriously, 1/2 a bay leaf? I put two in), 1 whole zucchini (the recipe calls for a large one, but I've seen large zucchini that can't get through a door, let alone in a pot, so I went for a small one), 1 cup chopped cilantro (I skipped this since I didn't have any), 1/2 bottle of beer, and salt & pepper. I also added some dried epazote, which is a traditional herb that is good for beans. You pretty much can't buy this stuff and have to grow it, so if you don't have any, don't worry, you'll just fart more later.
I think it's worth noting how to cut a lime. It's easy to make unappealing quarters because there is a line of pith that runs from the stem to the blossom end, and this messes-up the look of the quarters if you cut the lime down the long side.
I haven't mentioned the garden in a while, so....
Peace, and good eatin'!