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September 23, 2007

Stopping By Our Lane, Early Sunday Morning


Ae, as is.

Ae, she runs.

Ae, she rides.

The lane is lovely, dark and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.

(Thanks, Robert Frost.)

September 22, 2007

Do You Love Salsa?

Yum by the Fistfuls

We do.

We make this fresh, snappy corn and black bean salsa nearly every time we make anything remotely mexican-flavored here at Casa del Miron. To eat this flavorful salsa, Adelaide prefers to simply use her best tool, her hands, and not to marr the marriage of crunchy corn, sweet beans, garden tomatoes, and red onion with tortilla chips. You can try it with chips or top grilled beef, fish or chicken.

Black Bean and Corn Salsa

1 can of black beans, drained
1 16 oz can of whole kernal corn, drained
½ cup of fresh cilantro, chopped
2-3 cloves of garlic, chopped
3-4 tomatoes, diced
¼ cup red onion, minced
¼ cup green onion, sliced finely
1 1/2 tsp ground cumin
6 T fresh lime juice

Sprinkle with olive oil to taste.


(This entry is dedicated to the person who first passed this recipe along to us: Lisa M., creator of all things wonderful and plentiful.)