A delicious pot of pintos with chipotle and other good stuff, including (of course) bacon.
Cold weather sends me straight to the kitchen, every time.
This afternoon, as the temps dipped into the teens, I whipped up some bacon-potato cakes from “The Feed Zone Cookbook.” This evening it was a big pot of pintos with chipotle from “The Santa Fe School of Cooking Cookbook.” Herself contributed a large, cast-iron skillet full of cornbread and a green salad.
Meanwhile, a couple Ziplocs of frozen Anaheim and New Mexico chiles are thawing in the fridge, and we may just have to have some bean-and-potato burritos smothered in green chile tomorrow.
That should help keep the hawk out there in the wind where he belongs.
Herself and I actually made it to midnight, and I overslept for some reason, so breakfast turned into brunch. It being a new year, I test-flew a new recipe for bacon-potato cakes, from “The Feed Zone Cookbook” by Biju Thomas and Allen Lim.
It wasn’t bad, but was a shade bland for my taste, despite involving three of the four basic food groups (bacon, potato and cake). Next time around I’ll punch that sucker up with a little garlic, maybe some red chile powder, a bit of cumin, for sure some Mexican oregano. At the moment I’m kicking myself for not adding a dollop of the red chile sauce I made for enchiladas the other night. That would have put the old fire in the belly. Or the fire in the old belly. Whatever.
Speaking of things that need punching up (or out) I see “our” elected representatives in the nation’s capital have been up to the usual not much beyond redefining upward the definition of “middle class.” We seem to be a few hundred thousand short of that particular finish line, which is probably why the prez never replies to my brunch invitations.
You can read more than you care to about the fiscal-cliff shenanigans at:
Mad Blog Media 