July 11, 2009

Works in progress

So, as my loyal readers may or may not know, yes all three of you, I am about to embark on a two week dissertation research quest "vacation". If by vacation one means doing five interviews over a five day period then a 10+ hour drive and another interview and then an academic conference then yes, call it a vacation. But how this all relates to the kitchen is a funny story. You see, A has these "ideas" about what the good "rich wife" should do when she leaves her "rich husband" to fend for herself. She had a quip about me preparing meals in advance and then labeling each with reheating instructions for all 13 days I'll be gone. I said, "yeah right". See I tend to think that if/when I am actually a "rich wife" then I might be a little more inclined - as it stands however I just like to pretend to be one.

But the point of this longwinded story is that I tried to find a recipe that would be quick and easy but would also be able to be frozen and eaten at another time. NOT because I needed to keep A fed while on my "vacation" but because as an occasional temp worker I'm often trying to find something quick and easy to take to lunch that's really a no-fuss kind of thing. So, on the world wide web I found a delicious and nutritious idea for a sweet potato and black bean burrito which of course I would add my own touches to. The best part of this story is when I told A about my plans she said something like, "who's going to eat that?!" But that response, my friends, is for another post.

Using my bean pot from The Lone Baker which had to take an 8 hour soak today since I hadn't used it in a while, here are my black beans soaking with some cilantro sprigs. Doesn't that look yummy? I'm super excited about what's to come from this. I've started to become rather snobbish about sodium in my food, and other additives that one finds in a variety of foods. The recipe can definitely use canned black beans, which you know people always advocate for rinsing and draining to rid yourself of the salt they add to the cans, but I decided to do my beans the good old fashioned way. I thought, hey, I've got time on my hands, I'm only supposed to be writing a dissertation, what's a little bean soak going to harm anyone? As per winePhixation's request I will be posting the rest of the experience as I continue on with it tomorrow.

In other news The Lone Baker sent me this amazingly large Broiler King electric griddle for my pancake making. I'm thinking I'll be making up a batch of oatmeal pancakes courtesy of my friend K via a cooking light magazine... I should look up that exact reference when I post the recipe tomorrow. But here it is in all its glory - ready for some pancakes and A also noted, concurrent quesadilla making! Yum!

I couldn't help but share this photo of our cat who I found wrapped up in the bubblewrap that came around Mr. Broiler King. She is my second kitchen assistant but she usually just lays in the light of the sun streaming through the window or at the base of the refrigerator most often she is in the way of me opening said fridge's door, or in the path of my other kitchen assistant, Sandie scrambling underfoot toward falling food. I love my little family - A, Sandie and JoJo make cooking worth it!


  1. I'll stay tuned for the bean dish finale. The beans look elegant in their cilantro bath.

    Have a nice working vacation. Will you document in pictures your culinary experiences?

    Those are 2 cute little kitchen helpers, always right there when you need them.

  2. Looks great and so tasty. I love the colors and the layout. You'll have to tell me your secret.

  3. Hey! Is that my Pinot Blanc in the picture. I just now noticed it. I was so focused on the pot of beans.

  4. I'd love to do a tutorial anytime if you want me to show you how I do all my stuff on here - although your blog looks fine too, and you might be talking about my lovely kitchen! Also, did you notice that your bottle of wine made it into the first picture? Thought I'd give you a shout out!