Tights stretch

¡Cuidado, señores y señoritas, hot plate!

¡Cuidado, señores y señoritas, hot plate!

“I’d like to ride more in 2016,” he said. Yes, and the residents of Hell would enjoy a cold beverage.

No cold beverages for me, thanks. We’re still mired in the 20s here, though “they” say we should see 40-something later today.

But you know how “they” lie.

With the temps pegged well below freezing I skipped my plans for a New Year’s Day ride and instead cooked up a mess of beans and rice to go with the leftovers from our tinga poblana orgy. Now I won’t have to cook for three days. Though I do have some leftover chorizo, and some tomatillos and an avocado, so with a couple of spuds I could crank out some tacos de papas con chorizo y salsa de aguacate. …

Um, no. I make another unholy mess in the kitchen and I’m guaranteed not to make it to Valentine’s Day, much less summer.

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23 Responses to “Tights stretch”

  1. Larry T. Says:

    What? You make a mess for Herself to clean up? Otherwise, who cares? The first day of 2016 was sunny here in Santa Babylon, CA though some rain is coming to the parched hills this weekend. Looks like our cycling might be done for this visit. No complaints, as we were out at least a couple of hours almost every day since we got here. Next time I get on a bike will be (I hope) in sunny Sicily in a couple of weeks.

    • Patrick O'Grady Says:

      Ah, Sicily. Soon you will be having more fun than us. Be sure to post plenty recipes. I can’t be cooking Mexican all the time.

      • Larry T. Says:

        Yep, I was just talking about fresh ricotta today while we were out on the bikes. Then there’s the “tricotta” essentially the fresh stuff unsold from the previous day baked in the oven and sold the next day. I have a tough time getting back to the apartment without eating most of it. The wife’s written a cookbook for her study-abroad students who are on-their-own for meals, perhaps for the first time in their lives. I’ll share some recipes from “Aretusa’s Kitchen” once we’re over there. HAPPY NEW YEAR!

  2. Sharon Says:

    Looks delicious. Supposed to be 60 and sunny here tomorrow – good riding weather!

  3. Pat O'Brien Says:

    We are supposed to be in the same weather, although breezy, as Sharon tomorrow. Getting the Niner detailed today to go in for a fork overhaul on Monday. Will go for our first ride in two weeks tomorrow. Left over baked beans, fresh cornbread from the cast iron skillet, and salad for lunch. Just waiting for Downton Abbey season 6 and the new Sherlock to show up on PBS streaming today and Monday. And we haven’t finished watching all 3 seasons of the Miss Fisher mysteries yet. DVDs borrowed from our cyclist neighbor. And Michael Pollan’s “In Defense of Food” is available now as well. Let it rain next week.

    • Patrick O'Grady Says:

      We tried to live-stream “Sherlock” last night, but the old Mini wasn’t up to the task. Wish I’da known, as we could’ve watched on the office rig, which is four years newer.

      • Pat O'Brien Says:

        I couldn’t find it on the Apple TV. Programs usually show up for streaming the day after their first broadcast. Don ‘t know what’s up with Sherlock. Didn’t you get an Apple TV?

      • Steve O Says:

        PBS changed their app. Had a hell of a time finding anything the other night. Gave up instead of researching.

      • Patrick O'Grady Says:

        Yep, I have an Apple TV, and no joy there. Couldn’t pull in the signal over the air, either (we need a rooftop antenna).

        I finally was able to get a working stream using the mid-2014 MacBook Pro 15-incher in the office, but by that time we’d missed so much exposition we decided to hell with it. We’ll all get another chance a week from tomorrow, I guess.

  4. psobrien Says:

    PS: Your plating is beautiful.

  5. Charley Auer Says:

    The dinner looks good. I will never understand beans and rice on the same plate, Mexican or Southern style. Weird?

  6. Sharon Says:

    Beans and rice make a complete protein.
    Meat and eggs are complete proteins but beans and nuts are not. Hence, beans/rice and peanut butter on whole wheat (plus jelly according to hubby).

  7. BruceM Says:

    A new masthead?

    • Patrick O'Grady Says:

      New flag, actually, Bruce. A masthead lists staff and other publishing details, while a flag is the nameplate of the publication. But thanks for noticing. I have a couple others in the hopper and may set them up to rotate through.

  8. Steve O Says:

    Got the bowl of posole at lunch today, using your “new favorite” from last year — the posole verde with zucchini. Big hit.

  9. JD Dallager Says:

    PO’G: I’m thinking’ you ought to open a restaurant or atleast do gourmet cooking photography! Nice looking’ vittles there! 🙂

    We enjoyed a Southern/New Mexico repast yesterday with some neighbors: posole; rice and black-eyed beans w/jalapeno; ham; cornbread; brisket; collard greens w’ham and a touch of Hatch chiles; etc.

    Love the “hybrid” cuisine……which included beers, wines, and a wee dram of tequila!

    PS: I second Sharon’s thoughts on beans and rice making a complete protein…..and they’re like grits in the South….they taste like whatever you put on them…..maybe a good salsa verde??

    • Patrick O'Grady Says:

      I’m with Jim Harrison regarding restaurants, JD. In “What Have We Done With the Thighs?” he wrote:

      “I used to daydream about becoming [a professional chef] but the fantasy dissipates when reflecting on the exhaustion of preparing a dinner for ten. My own restaurant could only accept a daily party of four, at most. My hands are clumsy. I typed five novels with a single forefinger.”

      I recall that Back In the Day® the photographers at the Gazette Telegraph used to argue over who got to shoot food editor Rusty Mitchell’s weekly recipe, because the shooter was also the eater thereof. Now there was a pro; Rusty could burn, man.

      That hybrid luau sounds like a doozy. Now I want some cornbread, dammit.

  10. Hurben Says:

    love the heavy duty implements, Daughter wants a canteen & I’ve been thinking of giving her ours, until I realized that I hadn’t opened it in 40 years, some serious polishing coming on.

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