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Locked on 02/24/2006 9:54:24 AM PST by Admin Moderator, reason:
XXVIII: http://www.freerepublic.com/focus/f-chat/1584855/posts |
Posted on 01/16/2006 6:56:15 AM PST by HairOfTheDog
New verse:
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Upon the hearth the fire is red, |
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Still round the corner there may wait |
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Home is behind, the world ahead, |
I'd like to have 'em over rice.
(back later)
Stars.
(Really.)
If they soak overnight, you can cook them up in an hour / hour and a half the most.
Add this to the beans:
1 packet of Sazon Goya con Culantro y Achiote - optional
2 tsp Garlic salt
2 tbsp Onion Powder
Dash of black pepper
2 tbsp Olive Oil
Dash of Cumin
Dash of oregano
2 splashes Cooking Wine
Serve with white rice and picadillo. :-D
*gag*
Weird. That comparison would never have occured to me. I look at pictures like that and go "Whoa! Cool!"
Unghhhh...
You know, beans are the one thing I've had trouble with at this altitude. Drives me nuts, 'cause I love 'em. But they take three times as long and sometimes never *quite* get soft.
*copying and pasting for future reference while I'm thinkin' about it*
You just haven't seen enough afterbirth I guess :~D
Why they gotta be Black?
I cheat sometimes and use the canned ones, if I'm in a hurry.
And I just add my own seasoning.
Collect beans.
Add one 16 oz can Krylon (TM) Gloss or Flat Black*.
Color to taste.
*Satin is Elfy.
No, not really.
I won't post a pic. Just 'cuz I like you.
In any case, the altitude may no longer be a factor at some point...
Also remember that I am planning to have kids one of these days and don't really want to know all the grim details yet :-D
Depends on the brand. I like Iberia. They taste good and aren't too slimy.
In a manner of speaking... ;-)
~smiles~
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