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Cleaned the bathroom. Not the shower, but everything else, even the floor.
Swept the basement stairs, since they’re right by the entrance.
Got the sheets out of the dryer and have hung them to finish drying. All the floor rugs are soaking in the laundry tub, then I’ll wash them tomorrow.
I treated myself to a new compost bin, since I’ve never actually had a nice one before and yet I’ve been pretty good about composting things for a few months now, going on a year.
Vacuumed the couch, which I… maybe have never done before. No, I’ve done it at least once, but. Not recently.
I’m getting the place together. Tomorrow I want badly to do the kitchen floor. We’ll see if I make it.
I also made dinner, but dude did the dishes and chopped most of the vegetables. We had tacos, made from leftover venison from Sunday’s pot roast.
I could happily just sit with a huge portion of refried beans and eat them until I pass out.
Here’s my mom’s frijoles refritos recipe. My mother is a white lady from an upstate suburb, but she did teach Spanish for 30 years and she’s a good cook. What I’m saying is, I don’t know where she got this recipe but she makes the hell out of it. I’m giving proportions for a half-recipe because that’s a reasonable amount of food for two people even when one of them is an Enthusiast like me.
1 15 oz can black beans/ frijoles negros (Goya has them, if no one else)
½ an onion
½ a stick of salted butter
½ of one of those tiny cans of tomato paste
1) cut the butter in half. Chop up the onion. Melt half the butter in a skillet, and toss the onion in to saute. Saute it until it goes translucent.
2) meanwhile, drain the can of beans. Dump them into a high-sided bowl with the other half of the butter. Using a sturdy fork, mush the beans into a paste against the side of the bowl, mixing in the butter.
3) dump the bowl of beans into the sauteed onion. Stir it all around for a good while, letting it all bubble through.
4) dump the tomato paste in and mix it really well through the beans until everything’s uniform.
This is the best thing in the world. I mostly use it as a base layer in burritos, but I also eat it by the giant forkful because I fucking love beans.
You could add seasonings, probably, but I love black beans so much I don’t really want it to taste like anything else.
(Your picture was not posted)
Cleaned the bathroom. Not the shower, but everything else, even the floor.
Swept the basement stairs, since they’re right by the entrance.
Got the sheets out of the dryer and have hung them to finish drying. All the floor rugs are soaking in the laundry tub, then I’ll wash them tomorrow.
I treated myself to a new compost bin, since I’ve never actually had a nice one before and yet I’ve been pretty good about composting things for a few months now, going on a year.
Vacuumed the couch, which I… maybe have never done before. No, I’ve done it at least once, but. Not recently.
I’m getting the place together. Tomorrow I want badly to do the kitchen floor. We’ll see if I make it.
I also made dinner, but dude did the dishes and chopped most of the vegetables. We had tacos, made from leftover venison from Sunday’s pot roast.
I could happily just sit with a huge portion of refried beans and eat them until I pass out.
Here’s my mom’s frijoles refritos recipe. My mother is a white lady from an upstate suburb, but she did teach Spanish for 30 years and she’s a good cook. What I’m saying is, I don’t know where she got this recipe but she makes the hell out of it. I’m giving proportions for a half-recipe because that’s a reasonable amount of food for two people even when one of them is an Enthusiast like me.
1 15 oz can black beans/ frijoles negros (Goya has them, if no one else)
½ an onion
½ a stick of salted butter
½ of one of those tiny cans of tomato paste
1) cut the butter in half. Chop up the onion. Melt half the butter in a skillet, and toss the onion in to saute. Saute it until it goes translucent.
2) meanwhile, drain the can of beans. Dump them into a high-sided bowl with the other half of the butter. Using a sturdy fork, mush the beans into a paste against the side of the bowl, mixing in the butter.
3) dump the bowl of beans into the sauteed onion. Stir it all around for a good while, letting it all bubble through.
4) dump the tomato paste in and mix it really well through the beans until everything’s uniform.
This is the best thing in the world. I mostly use it as a base layer in burritos, but I also eat it by the giant forkful because I fucking love beans.
You could add seasonings, probably, but I love black beans so much I don’t really want it to taste like anything else.
(Your picture was not posted)