2012 Twins Game Recaps

Game 143 Recap: You thought I forgot again, didn’t you.

13 Comments

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.

13 thoughts on “Game 143 Recap: You thought I forgot again, didn’t you.”

  1. I should add that we've been experimenting with sweet potatoes lately. I've made patato pancakes, roasted them, hashbrowned them, used them with goat cheese as a pasta topping (which was awesome) made burrito filling from the left over roasted bits, and have found they make an excellent addition to indian dishes.

    1. We eat sweet potatoes almost exclusively over regular ones nowadays. Mixed with quinoa, green onions and maybe some black beans, they make for excellent pan cakes.

    2. We had tacos last night with lazy carne adovada (country-style ribs and a can of chile colorado sauce in the crock pot all day) and diced, pan-roasted sweet potatoes.

      dido on using sweet potatoes in indian curries.

  2. an ear or two of corn roasted on the cob (or a can if you're lazy.)

    What about a bag of frozen if you're really, really lazy?

    Also:
    (or the whole thing if you're not a wuss, and/or married.)

    FTFY

    1. I would have re-linked if I wasn't at work / on my phone. I'll get to that edit when I get home

      I really enjoyed the work, and the interview. Also, I founda really strange connection between some of his friends and some of my friends. Funny.

      1. That's cool.

        He spent some time in the great state of Texas. It sounds like a pretty similar experience right down to the faculty politics.

  4. Last night I did sauteed kale with bacon, sliced onion, garlic and a fresh from my garden cayenne pepper - dressed up with a little salt and fresh cracked pepper and a dash (or 6) of malt vinegar. My only mistake...forgot to strip the leaves from the ribs - kale isn't something I work with often!

    1. Mmmm kale. Depending on the variety, the ribs aren't a big deal for me. With chard the ribs are usually big enough that I strip the leaves from the rib, chop the ribs up and saute them with the onions. It's not really spectacular, but I figure I might as well use as much of the plant as I can.

      1. might as well use as much of the plant as I can. Agreed. My only complaint was that the size & texture of the mostly intact ribs overpowered the delicacy of the leaves. Flavor-wise, it worked fine. Next time they'll get chopped & sauteed with the onions as you've suggested.

    2. We did a carmalized garlic and balsamic kale sautee the other night as well. We also didn't strip the leaves from the ribs. Woody doesn't begin describe the texture

      1. yea, chard ribs are (generally) worth chopping and cooking. Kale, not so much. At least not for the bottom half or so.

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