I really never know how to begin blog posts. It’s not a letter or an email, but it feels like it needs an introduction of sorts. Yeah yeah, I’ve got an English degree, I probably should know these things. But I don’t. It’s just weird. I don’t want to be too informal, but I don’t want to say “hello and welcome” every single time either.
I’ll figure it out. Eventually.
Meanwhile, I haven’t been cooking all that much recently either (as I believe I said in my last post) but today I went major (and I do mean MAJOR) grocery shopping so here’s to some awesome experimenting in the kitchen in the next month!
Anyway, taco shells. I put in a large order of pantry items from Amazon Pantry a few weeks ago, and it arrived in two shipments over two days, and BOTH boxes were banged up really badly, despite reading FRAGILE all over them. One box had a bunch of packages of pasta, as well as the aforementioned taco shells. Fast-forward to yesterday when I was making turkey tacos with black beans and cheese, and I open the first box of shells to find mostly broken pieces. Stupid. I like saving the money with Amazon, but I’m not sure I’ll order hard taco shells again…so a word of advice to anyone else who thinks to do this. It’s one thing when chips are broken…shells, not so much. They worked as chips for a taco salad, but I still wasn’t happy. My Taco Tuesday experience was slightly dampened. #firstworldproblems
But hey, I made The World’s Best Black Beans yesterday. They were so good I almost ate all of them in one meal. Well not quite. But they were really that good. Also here’s my concise review for White Claw Hard Seltzer: It’s low calorie, low carb, and tastes like Skittles. I love all the flavors. Give it a try if you’re into that sort of thing; it’s a great refreshing beverage for the summer, especially if you’re not into beer!
The World’s Best Black Beans (serves up to 4, probably)
1 can black beans
1 tbsp freshly minced garlic (chopped is okay too if you want bigger pieces)
1/2 tsp red pepper flakes
Dash pink Himalayan salt
Dash freshly ground black pepper
Juice of half a lime
1 tsp lime zest
Dash of cumin (optional)
Pour beans into a small pot on the stove and heat over medium heat, stirring to ensure even heat. Add garlic, red pepper flakes, salt, and pepper, and mix thoroughly. Remove from heat and add lime juice, lime zest, and cumin if using. Serve immediately, preferably in tacos, but would also be delicious over rice and topped with chopped cilantro.