I don’t honestly have anything planned for today’s blog. I’d recommend you check out Govneh’s blog for some actual intellectual content.
Instead, I’m going to tell you what I’m making for dinner, since my woman and I get to sit down for a meal tonight for the first time in what seems like way too long. It’s a recipe of her design, but we both dig it. She calls it “Mexican Lasagne”, though there is no pasta in it. I guess the refried beans makes it “Mexican”. You should try it, though. Damn tasty stuff.
In some oven-safe dishes (that you will be eating directly out of once it’s all done), you smoosh a layer of polenta into the bottom. You then cook it at whatever heat till it’s warm. Then you put some cheese on top of the polenta and then put a layer of refried beans on top of the cheese. That gets baked again till warm and slightly crispified on the surface of the beans. While you’ve been baking, get some tomatoes and chiles and spices and whatever else you want and sauté them on the stovetop.
Once done, put the sauteed stuff on top of the bean/polenta stuff from the oven. Place it in front of you at the dinner table. Really tasty, and pretty damn healthy if you use the fat-free refried beans and quinoa polenta. I’ve tried to take a picture of the finished product, but it doesn’t last very long. I’m looking forward to making this tonight.