richwrapper

In one of those ubiquitous mini-packs out of some place in Texas – and, yes, I did save the identifying plastic wrap topper – I found this “bug” had eaten its way out of one of my carrot’s “baby” cut sticks. The grapes and cheese were fine, but one of the mini-colby cubes had escaped its confines and lay dried and rust-orange under the alleged “everything” bagel rounds” which actually were pretty good with that generic ranch sauce provided by the so-pleasant providers of proteins in your carbs…

December 1, 2023 by richwrapper Categories: J Richards

Today’s Menu

“Today’s Menu”

I will continue the recipe later…WP is becoming tiresome in its telephone application called Word Press Lite…certain it has nothing to do with “Light.” Salt the beans as soon as they are soft, though some excellent cooks debunk the “wait ’til done” mode and say they have noticed no real difference in either cook times (depends more on age of the beans). Add chopped onions and garlic at the start. Reserve some onions with some additional slivers or rounds of jalapenos or serranos along with bacon rinds for the cornbread, which is made southern style – without sugar – and may include some cut-from-the-cob corn and the “cream” scraped from the cob with the back of a chef’s knife which you used to behead the kernels. I add some jalapeno “rings (seeds and pith included) to the black beans, thus committing insult to heresy. Serve with iced aqua fresca – I use my own dehydrated and refreshed sleeping hibiscus flowers with steevia and purloined key limes – or ice cold beer or unsweet tea. With a crusty french bread (pan cubano just too airy to hold a good sop, and garnish the side-dish with red and white radish rounds, fresh mexican cheeses and bias-cut green onions – both white and green. A simple tossed salad with vinaigrette dressing. Do not forget to same some bread for sopping he salad dressing as well as the soup bowl….serve the Christos Y Moros in a big (some sat shallow, I say use what you want) bowl which also necessitates more bread – of course with butter: whadda ya think I am, a barbarian? – and remember the appreciative belch as you hoist your carcass off the ench.