Okay, so nobody wants to meet up in California.

[conuly]

(If you do, I'll be there from the 23rd for about a week.)

Last time, we just about had my grandmother convinced to ditch my uncle, but when we left... *shrugs*

He spent the whole time trying to convince us she's senile, you know. She's not, though - so she can make her own choices, right?

I'm SO not looking forward to this trip. I think I'll spend my time cooking. A. I do it better than Gabriel and B. I like cooking and C. I need something to do.

I won't be baking (good god, in Escondido????), but any other recipes? I can't do anything with a thousand niggling steps, is all. I'll take any recipes you can find and run with them, make some good dinners, maybe a few different lunches as well.

Comments

[strega42.livejournal.com]

I just made a terrific black bean soup the other night.

Ingredients:
2 cans black beans (I got lazy)
1 jalapeno
1 poblano pepper
4 large cloves of garlic
1 medium sized onion
salt
pepper
cumin
chili powder
butter or vegetable oil

1) Cut peppers open and wash the seeds out.
2) Peel the garlic.
3) Chop peppers, garlic, and onion (I have a little Braun food processor thing that makes that fairly fast and easy to do them seperately). If you want a more mild garlic taste, smash it rather than chopping it before sauteing.

Saute onions, peppers and garlic in butter/oil until soft. Season to taste with salt, pepper, cumin, chili powder (I tend to go mild).

Open cans of beans, drain, rinse, put into sauce pan. Add sauteed veggies. Add 2 cups of water. Simmer for about 30 minutes to an hour (depends on how much time you have, really; longer is better).

Adjust salt to taste. Mash up the soup a bit with a potato masher or put a cup or so into the blender, then pour it back in. Mashing up some of the beans gives it that good velvety texture for the broth bits.

Serve with shredded cheese, sour cream, and garnish with green onions if desired.

It's vegetarian, the cheese and beans make it a complete protein, and if you really need to cheat you can buy the prechopped onion & garlic, and canned Ortega mild chiles instead of the fresh poblanos. The ingredient proportions can be varied widely, as can the spice levels.

If you're feeling brave, you can try a cold casserole. Cooked rice, and mince up whatever leftover meat & veggies you have, and shredded cheese. Mix well, season to taste (enchilada sauce, or herbs, or whatever) and chill. It's also good baked if you get a cool day and/or the AC is keeping up (it's one of those "bake for 30 minutes at 350 to heat through" kind of casseroles). Remember if you're serving it cold, you'll want to spice/season it with a heavier hand.

If I think of anything else, I'll probably post it to my LJ or something.

[lizziey.livejournal.com]

Hey, have you seen this crap? I'd kill the recruiter if this was Topher. >:( (http://abcnews.go.com/US/Story?id=8080064&page=1)

[conuly]

Anybody recruiting a 3 year old has bigger problems than that!

And yeah, somebody posted it over on asperger.

[lizziey.livejournal.com]

Well yes, but I meant in 15 years.

:( It's sad.

[queenlyzard.livejournal.com]

I'll meet up with you in CA! :)

[conuly]

You wait until the DAY before my flight to tell me this?

Sure, okay :) Just... wait until Friday to get back to me because I'll be all unsettled until then.

[queenlyzard.livejournal.com]

sorry! Only just ran across the entry.

Friday (tomorrow) I will largely be at work. How long are you in town, whereabouts, and what's the best way to get in touch?

[conuly]

Up until the 3rd, and... mostly this LJ, actually :P, but for sharing personal details I suppose my phone.

917 364 3231

I know I'm in Escondido, but in relation to where and where else... no clue.