Last night the VOR made Pinto Beans and Cornbread. Growing up I refused to eat Pinto Beans. But life changes your taste-buds. The wife soaks them overnight, then cooks them with garlic, onions, salt and pepper (if you want some spice, occasionally she will add a jalapeno). The secret to the beans was a three chunks of the country ham, oh man it was pure heaven.
The corn bread came from a recipe in the best one volume vegetarian cookbook I know of. I would have added bacon grease, corn cornels and perhaps some jalapeno.
I only mention this recipe because it is part of a reoccurring theme in my life: re-evaluation of my past, both religiously, culturally and gastronomically. Religiously: wanting to have a centered pulpit, sermon at the last of the service, longer sermons, an invitation to the faith/discipleship; culturally: learning to play the fiddle, loving mountain music; gastronomically: pinto beans, chopped or minute steak.
The interesting part is re-evaluating with a new outcome. Surprises keep emerging.
Today me and #3 played with Lincoln Logs. #2 built a watch tower, he said it was a place that sells jewelry.
No comments:
Post a Comment