Here's a Robin Hopper slab bowl that my husband bought for me years ago - an interesting piece.
I'm definitely in cooking mode these days and finding that doing as much prep in the morning and then getting in a bit of studio time later makes for us getting better meals but me getting less studio time, at least for now.
The pinto beans yesterday were the BEST! I didn't do them purely vegetarian. After tasting them I felt they were lacking a bit of depth of flavor, so I added three pieces of applewood smoked bacon pieces for a bit of smoky flavor. I imagine one could try just a bit of smoke flavoring to get the same effect without adding meat.
We've never had a "just beans and cornbread" dinner and we will be having this dish regularly! It was a big hit and we have leftovers for another day.
I'm eager to try more recipes from this new vegetarian cook book; but tonight I'm making tilapia filets marinated in a lime, orange juice, garlic, etc and then baked on top of white rice cooked in chicken broth and then mixed with a mixture of fresh pineapple pieces, black beans, salsa, cilantro, etc. Most of the pre-prep is done so I'll be able to get several hours in the studio after lunch before I come in to get it all cooked.
Time now for a quick salad lunch and on to the studio.
Till later,
June
