Having just found myself in the kitchen sneaking a little corn tortilla with red beans and cheese I realized two things.
1. I need to stop eating
2. I need to blog about this meal while the flavors linger in my mouth.
I wish I could give you all a taste.
Little red beans, soaked, cooked only in water with 3 or 4 cracked cloves of garlic, a bit of salt at the end of the cooking process. Then pureed to a smooth mash and added to a pan in which thin strips of onion had been lightly browned in vegetable oil, a chicken bouillon cube sprinkled over the beans. So, onion, bouillon. A sprinkle of white cheese at the table.
Short ribs. Rubbed with mashed garlic, salt, a little crushed Honduran chili pepper. Seeds brought from Honduras, grown in New Orleans, bottled and brought to Virginia. Treated like gold.
The jar appears, the jar is capped and taken home.
A sauce for the meat. Chopped onion, bell pepper, Roma tomato, a handful of cilantro, lashings of lemon juice, cumin, salt, maybe pepper.....
Then the ribs were grilled.
Accompanied by white rice and warm corn tortillas.
Both my teams lost today and I almost don't care.
And I got the leftovers. So I scored even in the Lions didn't.
Okay, just one more picture.
This makes me much more grateful than any turkey ever has.