Morning all. It’s so good to wake up to a debt deal that nobody likes, including Rep Emanuel Cleaver, who called this hard bargain a sugar-coated “Satan Sandwich.” Being a curious type, I just had to google. Seems this could be anything from a red velvet take on the Southern Moon Pie – red devil’s food cake packed with gooey marshmallow filling – to a suggestive edible, one bite of which arouses the libido. Think of Tom Jones, or Jack Nicholson eating oysters. But no, wait, they’re getting up there…think Matt Damon digging into a fried oyster po’boy in NOLA! YUM.
Would you like to see the kind of bar-be-que (or was it a cheese steak) sandwich with ribbon fries we devour here during the dog days of county fair season?
Cholesterol Check
Yes Please
Actually, my idea of a sinfully delicious sandwich right now is heading out to the garden, picking a ripe juicy tomato, and slicing it onto white bread (maybe sourdough) with a stripe of this newfangled olive oil mayo by Kraft slithering over the top and some salt and pepper. I’d actually call this an “Angel Sandwich.” However, since it looks like we’ll all be pinching our pennies for the foreseeable future, this Tuesday’s recipe is the staple in banana republics everywhere – Rice and Beans! The Bride brought this simple dish back to me from a trip to Brazil, so it’s the real deal.
Chop up 2 cloves of garlic and half an onion. Saute in a few Ts of Evoo. Add 1 can of fire-roasted tomatoes, or Rotel tomatoes (hot). You could always poach, peel and chop fresh tomatoes and chilies from the garden. Add 1 cup of rice, any kind of rice you like, cover and simmer. Halfway through cooking, add a drained can of organic black beans. Check often and add water when needed. I also added some chopped yellow squash and pepper from Bob’s garden, but this is not necessary. I love this dish, very different from the kind of rice and beans one tends to find in Mexican restaurants. Ola!
MountainMornings 