12 October 2007


I was up late last night, because I had a lot on my mind, and wanted to chat with a friend to clear said mind. Granted, I'd lost my mind years ago, but I can pretend, right? So there you go.

I think I got back in around 12:45 or something, and Steve, bless him, muttered something cute, and rolled over when I came to bed. The next morning, bright and early at 6:00, Steve cheerfully woke me up. I was still half asleep, when I figured out the best way to get him out of my hair so I could sleep in. "Steve could you please pop some cumin and mustard and sesame seeds, throw in some cooked beans, and throw in some garlic? Make sure to keep an eye on it though."

"Sure, no problem."

30 minutes later, he comes back. "Beans are done."


"We're almost out of rice."

"I meant uncooked. Throw in 1 cup of rice, 2 cups water, let it come to a boil, drop to a simmer for fifteen minutes."

Another fifteen minutes later, "Babe, the rice is done, and it's time to go."

I groaned, and silently cursed the need to go to the store, but I was fine once I got out of the house, because I had a yummy lunch to look forward to!

EDIT: Gallopinto is a delightful South American dish, where beans and rice are cooked together, and served as a main course. It's spicy, smoky, and yummy.


  1. Pinto! Seriously, now I have to go make pinto for dinner. As if eating it every day for two months wasn't enough...

  2. how sweet! I want someone to cook for me, too...

  3. How sweet! And that rice and beans sounds so good. I might try your technique next time I feel like sleeping in.

  4. What kind of beans? A Google search told me black, but, uhm, I don't get along too well with black beans. Would another bean be authentic, as well?

  5. Sherry: Any bean would do the trick. Black is traditional, but pinto, kidney, or even black eyed peas would do the job quite well in terms of flavour and texture. Gallopinto is traditionally made with black beans, because the "pinto" (painted) comes from the black colour permeating the rice. However, in terms of nutrition, texture, and flavour, any bean will do just fine.