Subj : Beer Bread
To   : Ben Collver
From : Ruth Haffly
Date : Tue Mar 10 2026 03:37 pm

Hi Ben,

RH> I make kinda sorta Mexican food, since Steve can't eat corn. We'll do
RH> burritos or fajitas on flour (if we can find them, whole wheat) tortillas.
RH> Last week we did deconstructed fajitas, the meat, pepper and onions served
RH> over mixed rices with cheese, (plain) yogurt--instead of sour cream--and
RH> salsa. It's a lot neater to eat than a tortilla with all the fillings
RH> trying to spill out all over you. (G)

 BC> I often eat like that.  Rice is cheaper for me to obtain than
 BC> tortillas. I call them "rice & bean bowls" but i put a good deal of

We keep brown rice and a rice blend (put out by Lundberg) on hand so
there's quite often leftover rice in the fridge. OTOH, I do have several
different types of canned beans on the shelf but usually don't buy them
unless I have a specific use. In this case, I plan to make both pasta
fagoile and Moroccan chicken; that will use most of the beans.


 BC> vegetables in
 BC> there.  I used to make a copycat Cafe Yumm sauce, then i realized that
 BC> it is basically a salad dressing, and i started making different salad
 BC> dressings for variety.  Cheese, yogurt, and salsa are a wonderful
 BC> combo when i have them.

Add in some tortilla chips and have nachos.


 BC> Last night i ate leftovers of what i could optimistically call Asian
 BC> fusion.  Spaghetti noodles, chopped collards, tahini, gojuchang,
 BC> minced fresh garlic, ginger paste, and a little bit of bragg's.  Not
 BC> at all authentic, but tasty.

Tasty is what counts. We made a big (6 dozen) batch of meat balls
yesterday; most were frozen for later use but 4 made their way into a
small pot of dressed up Rao's marinara sauce poured over whole wheat
spaghetti. Like your supper, ours was quite tasty.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... Everyone has a photographic memory.  Some don't have film.

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