We had frijoles charros from one of my favorite cook books, Not Your Mother's Slow Cooker cook book. Easy recipe and utterly delicious. My wife - who spent formative years in Mexico and Venezuela and is therefore insufferably difficult to please when it comes to Latin food of any type - said it was very authentic and good (though she did not approve of my additions of Greek yogurt and cheese at the table, but I do what I want. She liked my homemade corn tortillas though.)
If you have a slow cooker you should get this book. Some of the recipes are not great for "leave it in all day while at work", but many of them are, and everything we have made has been delicious, especially bean dishes. The baked beans are phenomenal for example.
Hmmm.
It's okay. I expected people to judge me for that.
There's still plenty of Andouille sausage in there.
I like more veggies. I mean, I like my meat, but I've gotten very picky about it. Vegs, I love playing with them. So many flavors.
Federal return filed! Now onto State.
I have successfully made boudin.
I feel I can now make anything.
So. Ummm. I appear to be under contract on a house. The one we saw today.
Yay Suzi!
I made a pie, and because I didn't prebake the crust, or pierce the bottom, the crust swelled up while it baked and the lemon custard went underneath it. It still tasted fine, but it ended up looking pretty weird...
It was fun getting so much exercise this weekend but I'm kind of happy I get tomorrow off (unless I go climbing...)
Your pie sounds delicious, Consuela--lemon and almonds are two of my favorite things.
Shrift, what vegetables do you put in red beans and rice??
Fingers crossed for you Suzi, wow!! That's quick!
And now because of Gris and Shrift I want beans. MMm, beans.
Congrats Suzi!
I should try making red beans and rice sometime, because YUM
