Today’s a rocker. A quality state of mind and good weather (for now) can make Monday worthwhile sometimes.
I Finally Made It — I got around to making the V’con’s Coconut Lemon Bundt Cake (the tin rocks — thanks, Mom). These pics show it cooling before a powdered sugar blizzard. This cake is for coworkers, but the next one will make a suitable (barely) breakfast for me.
Potato, Black Bean, Salsa and Cheese Taco — I don’t think I’ll ever go vegan. I just love cheese too much. This mix filled several corn tortillas this weekend. It’s my tribute to absurd “Tex-Mex” joints in the Midwest that pack tacos and burritos with potatoes. You know who you are.
Variation of a Favorite — With the end of soup/stew/chili season fast approaching, I made a different version of that righteous Black Bean Sweet Potato Chili I made in January. This time around I subbed sweet potato with plain-ol' potato. I also decreased the amount of cocoa, chopped more cilantro and added chipotles in adobo sauce, which I omitted from my sweet potato pot. Wow and damn! This bowl kicked my ass with its flavors and no-foolin-around heat. It would kill lesser men — y’know, modest teetotalers who wax their backs. Who needs conventional depilatory creams when you’ve got a bowl of chili that can singe unsightly hair?