It's been kind of nice having a freezer and pantry full of home preserved goodies. I made a big pan of black beans and rice today, using a jar of black beans my aunt canned for me and corn my mom and brother froze this summer. I usually use tomato sauce or a bit of tomato paste for a tomato base, but instead took a can of diced tomatoes and ran them through the belnder for a bit. It was just long enough break down the peices more, but to leave some pieces through it. Topped with a sprinkling of shredded cheese and sliced black olives, served along side a handful of tortilla chips it was a very nice lunch. In honor of celebrating my family's canning and freezing, I even thought about pulling out a bag of frozen raspberries and using them to make some raspberry pina coladas later. (Yum yum!)



There is already a plan set for next year's canning as far as what we need to make more of. For instance, this year two batches of homemade salsa were made, and the plan is to at least double that for next year.

"It is just like man's vanity and impertinence to call an animal dumb becuase it is dumb to his dull perceptions." - Mark Twain

Happy New Year

I haven't forgotten, it's just been a rather busy time with the holidays and all the family stuff that goes around it. For Thanksgiving I made my own version of a Portabella Wellington for my Grandpa and myself and for Christmas dinner I made something between a Portabella Wellington and a Meatless Shepard's Pie inside the puffed pastry I had leftover from Christmas. Both are things I will probbaly try again.

The last couple days I have been back to my cooking self, making sure I had stuff tucked away in the freezer for my upcoming show. I made bulgar/black bean chili and black beans and rice. (Both with extra helpings in the freezer.)

Today, I decided to make the meatless version of the sandwhich the fast food chains wish they could make. My not sausage biscuit breakfast-inspired sandwhich. I made two biscuits (we keep the kind in the freezer where you can make one or the whole bag) and two Morningstar "sausage" patties with a single egg scrambled with a couple sliced mushrooms, a bit of green onion, salt, pepper, and a dash of milk, topped with a small bit of cheese. The mushrooms and green onion made a nice addition to the sandwhich. Served with apple slices it made a nice lunch.

"You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity." ~Ralph Waldo Emerson

I have Not fallen Off the of the Planet

I know it seems i got lost and maybe I kind of did. The show took a lot out of me (it's over now and went very well) and now I seem to be fighting some sort of allergic reatcion to something in my everyday environment. (With my luck it will be something in our water.) I've been working on a menus right now for Christmas Eve and Christmas Day for family and friends. We always have friends and family over Christmas Eve with a kind of open house with a variety of appetizers and finger foods. Christmas day they have steak and seafood... I usually experiment with mushroom options to go with the festive spread.

I've been craving black beans and rice (a favorite of mine), but kept forgeting to pick up black beans when out shopping. Finally, tonight I had everything I needed (the recipe as evolved over time and continues to do so). I love to serve it with corn chips, crsip back olives, and a sprinkling of cheese. (It is usually spicey enough to not need any extra hot sauce.) It's all part of the love to eat, love to eat, and love a little spice in life.

Black Beans and Rice (Vegan, depending on whatever served with)

onion (prefer a good red), about 1/2, finely sliced (or however prefer)

garlic (1-2 cloves), diced

oil (to saute)

cooked brown rice (instant 1 c. uncooked to 1 c. boiling water)

frozen corn (or fresh), about 1-2 c.

1 can black beans (sometimes I use spiced ones, depending on what I have on hand)

1 can tomato sauce (and variety)

salt and pepper to taste

favorite spices (typcially: hot pepper flakes, parley, chili spice, smokey tobasco hot sauce as well as optional cumin, cilantro, or whatever else on hand)

* In seperate pan or microwave prepare rice. (You could use a plain white rice or whatever you have on hand, but I almost always use brown rice in my recipes.) In skillet add oil and saute onion slices & garlic (sometimes I had sliced mushrooms too if I have them on hand). I add a touch of water here as the oil cooks to help cut oil use withut cutting cooking liquid. I add the frozen corn right in after the onion and garlic have cooked down and started to carmelize as well as pepper flakes and touches of any other seasoning here as I like to layer the spaices in as I add ingredients. (I either use store-bought frozen corn or the kind we freeze during the summer when fresh corn is everywhere.) Let the corn start to cook through and mix with the cooking liquids (add a touch of water here if needed), then add black beans, cooking everything through. Season to taste. Add rice, mix throughly, then tomato sauce. Season as needed and let everything cook together and thicken. Serve warm with corn chips or tortillas and any prefered toppings. (Ideas for topping or sides include: black olives, shredded cheese, salsa, sour cream, jalepeno slices, or whatever you love.)

* I make a big pan and freeze whatever I don't eat. It is great leftover for lunches, snack, or to share. (When I have taken it work for lunch it makes people sit up, asking what is I have and what smells so good.) I love mine spicey with a nice kick, but spices can be adjusted per preferance. Yummy!!!

*

In the Words of Jimmy Stewart: "Animals give me more pleasure through the viewfinder of a camera than they ever did in the crosshairs of a gunsight. And after I've finished "shooting," my unharmed victims are still around for others to enjoy. I have developed a deep respect for animals. I consider them fellow living creatures with certain rights that should not be violated any more than those of humans."