Friday, July 01, 2005
frog's perfect summer supper
Ingredients
Goya's Black Beans and Rice
Little bit of butter
Flour tortilla
Salsa
Sour cream
Orange Mango Peach juice
Handful of succulent local strawberries
Little bit of sugar
Fresh mint, if available
Prepare the rice and beans according to the package directions, using a little bit of butter for the oil.
Wash and de-stem the strawberries, then quarter them. Toss them with a little bit of sugar in a small bowl and set aside.
Stick a glass mug in the freezer.
When the rice and beans are nearly done, zap a flour tortilla in the microwave for 12 seconds. Spread some of the rice and beans on the tortilla, then add salsa and sour cream to taste.
Pour your juice over ice in the pre-chilled glass mug. Garnish with mint. Eat the strawberries for dessert or as a side dish--you can garnish those with some mint, too, if you want.
Sigh with delight and rejoice because you have leftovers.
Goya's Black Beans and Rice
Little bit of butter
Flour tortilla
Salsa
Sour cream
Orange Mango Peach juice
Handful of succulent local strawberries
Little bit of sugar
Fresh mint, if available
Prepare the rice and beans according to the package directions, using a little bit of butter for the oil.
Wash and de-stem the strawberries, then quarter them. Toss them with a little bit of sugar in a small bowl and set aside.
Stick a glass mug in the freezer.
When the rice and beans are nearly done, zap a flour tortilla in the microwave for 12 seconds. Spread some of the rice and beans on the tortilla, then add salsa and sour cream to taste.
Pour your juice over ice in the pre-chilled glass mug. Garnish with mint. Eat the strawberries for dessert or as a side dish--you can garnish those with some mint, too, if you want.
Sigh with delight and rejoice because you have leftovers.
