Retrieving what I loved but abandoned: Poetry for its own sake. Ballet. Luckily, there's a beginners' class nearby, with Juliana -- such an ennobling teacher. (I wanted to take ballet when I was 10, but my parents said they couldn't afford lessons for all 5 of us, so none could have them. Made sense then.) I also loved to read, & loved color. And meditating -- call it resting!! I've been sitting peacefully for 10-20 minutes a day in the New Year. Oddly, it makes me more jumpy than before. I'm guessing it's a phase. Also: casual hospitality. Last night, with 4 friends. They brought salad & fruit. Clark smoked meat & I made black beans. Here's the recipe, but first you must promise to sort the beans. I love the sound of them plinking into a white plate, then sliding into a pot to be rinsed. Yesterday I caught two bean-sized stones.
Black Beans
2 C. dry black beans
2 tsp. salt
olive oil
4 medium onions, finely chopped (or 2 bags of frozen, chopped onions.)
1 green pepper, chopped (or 1 bag of frozen, chopped green pepper. You can also mix red & green pepper.)
3 cloves garlic, mashed
1 tsp. cumin seed, crushed (Ground cumin, is OK, but for sharper flavor grind whole seeds with mortar & pestle. Last night I used ground.)
1 tsp. oregano
1/2 tsp. dry mustard
28-ounce can crushed tomatoes
juice of 1/2 lemon
Pick over, rinse, soak & cook the black beans in water with 2 tsp. salt.
Sauté the onion & pepper in olive oil until soft, about 5 minutes. Add garlic & cook a minute more. Add cumin, oregano, & mustard, & cook another minute or 2, stirring so the spices don't burn. Salt it a little. Add the tomatoes & simmer for a while, stirring occasionally & adding water if it's getting dry. Yesterday I cooked it about an hour, but you can cook it much less. Just simmer until you like it or until the time runs out. Then add the stewed black beans with a little of their cooking liquid & salt. If you add more liquid you have black bean soup. Cook until you like the way it tastes -- sometimes just 5 minutes; yesterday was about an hour. You can go slow or fast. After you add the beans, mash some of them so you have a thick soup. You can use a potato masher, but I recommend an immersion blender. Before serving, add lemon juice to taste. Serve with rice & chopped onions. Some people also like sour cream &/or chopped cilantro.
I was going to make a chocolate dessert, but something stopped me. Made flan instead. This recipe is from Margarita Zayas, who was our neighbor in Miami.
Margarita's Flan
Make a caramel by melting 1/2 C. sugar with 2 1/2 T. water in a small pan over medium heat. Be patient! Wait until it's brown, but not burnt. Pour that into a bread pan,* tilting it to cover the entire bottom. Then mix 1 can evaporated milk, 3 C. whole milk, 3/4 C. sugar, dash salt, 4 beaten eggs, 1 tsp. vanilla. Pour that over the carmel. Put the pan into a larger pan with water in it that goes halfway up the bread pan. Bake at 350° an hour or more, until the custard is set. Chill thoroughly, then turn the pan upside down on a platter so the custard is surrounded by carmel.
*I used glass custard cups instead, & did not turn them upside down for serving. It's comforting to have your own cup of custard, I think.
