06
Jan
11

new year, new posts

For breakfast, jalapeño cornbread, courtesy Liza:

cornbread

She gave me a container of it when we met up with Richard yesterday to wander around the Haight. It was inadvertently an all-Mexican, all-the-time day, culinarily speaking. Lunch was a gigantic breakfast burrito (not quite a breakfast taco, but at least it came in a flour tortilla) at The Little Chihuahua on Divisadero, where the rice and eggs both were moist, the carne asada was good, and the beans and carnitas both seemed to lack lard. The carnitas also packed what we could only guess was curry powder…?

Dinner was leftover-turkey quesadillas and mixed-salsas-on-lettuce salad at Steve and Liza’s, where I went to print out a manuscript on canonization to edit. Speaking of which, look what I got on Haight:

This morning, I am trying to follow Mark Bittman’s advice, from Kitchen Express, to cook dried beans when you have the time, then freeze them for later use. (I fell in love with this book while I wasn’t blogging; the quick-to-prepare recipes, arranged seasonally, are really just paragraph descriptions that assume you know how to cook and offer lots of substitution suggestions. The idea is that you should be able to peek in the book after work and throw something tasty together, and the tone is very homey and collegial.) There seems to be a problem with the seal on my pressure cooker, though, so the chickpeas may end up very tedious indeed…

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