Ava was out with Jess and some others after the meeting (Jess joined them on the road this week to spend time with Ava). She just got in and is looking over some rough notes C.I. made from the notes they took Tuesday night on the election coverage. Ava's adding notes to these notes and this should be some article the two of them are going to end up writing.
Meanwhile, I'm completely exhausted. And the two of them will be up for awhile longer -- C.I. won't sleep, I can tell you that right now. When my son Mike wakes up early this morning, she'll join him and Wally for a morning run, come shower and get ready to leave on the plane back home (California for them) and I doubt she'll sleep on the plane. I don't have that kind of energy. I admire it in those who do. But I just don't have it.
I had four e-mails about corn bread.
If you're making the cornbread according to the directions on the package, you're big problem appears to be getting the cornbread out of the pan or dish in one sliced piece.
Why are you just cutting with a knife? You need to use a cake or pie server. That's a metal object that allows you to go underneath and lift the slice up with support. You can also use wax paper under the cornbread when cooking it.
Beans. "Trina," wrote Leslie, "do you not know how bland beans can be?"
Yes, I do. But you season them. You can season with salt and pepper. Right now, there's still some black beans on the stove. I cooked them (dried beans) with cloves of garlic for taste. People ate them in bowls and on fresh tortillas.
I don't usually season black eyed peas because everyone eats them regardless. But you can chop up a jalepeno pepper and cook that with it.
You can add crushed tomatoes.
My grandmother used to cook pinto beans and ground beef together. She did not drain the grease. It was not my favorite. But those used to it liked it.
You can season beans with salsa, with hot sauce, with spices, with chunks of meat, with onions, with whatever you want.
So if they taste bland to you, season them. It's not a big deal. Season to taste with whatever you like.
You can top them off with grated cheese for additional taste.
I'm not trying to be flippant here.
Preston e-mailed that he tried lima beans and he hates them. Well, you learned something. I'd avoid baby lima beans as well, were I you. Probably navy beans are out as well. But you can try black beans or red beans, you can tried black eyed peas.
I don't know how else to put it. Tonight (or now, last night) we had a whole house full -- and them some -- of company. I had fresh tortillas and a huge pot of black beans (a stock pot) on the oven. Now that wasn't the only food because C.I. always has fruit platters, sandwiches, sushi and other things brought in. (And I've told her not to and she's told me her parents would roll over in their graves at the thought that she showed up anywhere empty handed.) That was to have something warm ready on a cold evening. And people ate it up. At ten o'clock I quick soaked another three batches and cooked them and that's half-way gone as well.
If you don't like beans -- most important point -- don't buy them. Dried beans will help you stretch the dollar and are good for you. But, if you don't like beans, they are a waste of money because you will not eat them.
This is C.I.'s "Iraq snapshot" for Friday: