I didn’t, but that doesn’t change the outcome.
I’d go through the trouble of recaping this game, but nobody is paying attention anyway. Insead I’m going to turn to food. I’ve been trying to sneak more vegetables and less pork products [sadclown.jpg] into my diet lately. This recipe works well in that regard.
Black Bean and Corn Salsa (or burrito filling… or chip dip… or on top of shredded carnitas… mmmmmmmmmmm… pork…. D’oh).
You’ll need one half cup of dried black beans (or one can if you’re lazy), an ear or two of corn roasted on the cob (or a can if you’re lazy), a red bell pepper, a poblano pepper, 3-4 good sized green onions (or one to two of the larger sweet bulb onions), part of (or the whole thing if you’re not a wuss) jalapeno (or NM green chili which is in season right now !!1One!!!), a dash of lime juice, a hit of red chili powder, a healthy dose of cumin, and some freshly ground black pepper.
Soak the beans overnight, drain, rinse, and boil them to reconstitute. Once softened, drain and rinse the beans off in a bit of cool water. Combine all this stuff in a bowl and let it sit in the fridge for about 4 hours to marry. This stuff lasts about a week (give or take) covered in the fridge, is good on eggs, good in pie, good right out of the bowl, and makes for some quick burrito filling (with some additional peppers and onions and a little of that left over chicken) to take to the office.
culture club. Yeah, that’s going to have to wait until I get done with this stupid commute. Friday I’ll be going out to chicken wings and beer to celebrate never coming back to Baton Rouge ever again. I’m thinking about doing a monthly segment interviewing artists in MN for the front page, thoughts? BTW, you should all have clikced on the link Algonad provided in yesterday’s cup.