After another round trip to NC, barbequed pork shoulder on my new big honkin' grill, Thanks giving dinner (turkey, not pork) , and 25 huge bags of leaves, it's good to be back in the home-groove for awhile.
Here's a good recipie for bean relish. Let it sit in the fridge overnight and it will provide a cool, slightly sweet and tangy counterpoint to many fish and poultry dishes, especially grilled ones.
1 can pintos (14 oz)
1 can black beans (14 oz)
1 medium onion (chopped or minced)
1 large diced tomato
1 diced green bell pepper
1 can corn (14 oz)
1 tablespoon vinegar (more or less, to taste)
1 teaspoon brown sugar (or honey or molasses)
1/2 teaspoon ground cumin
1 sprinkle freshly ground black pepper
Stir all of the ingredients together and store covered in a glass or plastic bowl overnight in the fridge.
No progress on super secret projects to report. Nanowrimo word count is a depressing 5,665. But I'm not going to let the deadline, which is supposed to be a motivator, turn into a reason for not finishing. Besides, I was out of town for a week. Maybe I can finish it by my birthday.
Speaking of which I'd better stop writing here so I can write there.
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