what if i could actually do what i meant to do in a weekend

[ishie]

Hey I finally finished a fic!

Taste Them In My Teeth: Hannibal; female!Hannibal Lecter; 2700 words

Now to ... Uh. Words will magically show up in the rest of my WIP folders now, right? :D?

Alsooooo:

1. I really need to get back to cooking on a regular basis & carrying lunches to work. Anyone have freezable/portionable recipes they like?



2. BOOKS REC ME BOOKS I HAVEN'T READ ANYTHING IN SO LONG (but I started the Grisha trilogy tonight and it's really great!)

Comments

[damalur]

I just discovered a recipe for black bean, corn, and feta tacos that is really easy. I make a big pot of the beans at the beginning of the week and eat it for lunch three or four days in a row. Will type up if you're interested!

[ishie]

OMG YES PLEASE. Feta's the go-to cheese in this house right now.

[damalur]

I am interpreting wildly because I changed the recipe and, let's face it, because I don't want to shift the cat from my lap, but this is from some cookbook that Paul and Linda McCartney's daughter wrote.

INGREDIENTS

hard corn taco shells
feta cheese
corn (fresh, canned, or frozen)
red onions
black beans
olive oil
garlic
Sriracha
spices (I like paprika and cumin)
lime

OPTIONAL: Stick the taco shells in the oven to warm.

ACTUAL COOKING

1. Chop the red onions in the olive oil for around five minutes.
2. While the onions are cooking, prepare the corn. (Microwave? Grill? Boil? Open? Your choice!)
3. Add the black beans, garlic, Sriracha, spices, and lime to the onions. Stir and let it all cook on low for a few minutes. (If you're using canned beans, you might want to rinse them first - I don't know how this all pans out if you don't rinse them, although I suspect it would taste fine.)
4. Apply bean mixture to taco shell.
5. Apply corn on top of beans.
6. Apply feta on top of corn.
7. Share and enjoy!

It's pretty good hot or cold, so at home I tend to reheat the beans in the microwave, but at work I either eat it cold (also delicious) or build it with the cheese on the side so I can add that after I microwave the rest of the taco.

(The beans 'n' stuff are also really good tossed with brown rice, tomato, and avocado! Man, I am so into avocado lately. Also also, I like the La Tiara corn taco shells best.)

OH HEY SIZES

The La Tiara shells are pretty small, so I eat three in a sitting. One can of beans seems to give me about six or seven tacos, so I tend to make two cans of beans up at once. Uh, that's like a cob and a half of corn, and I have no clue what a cob and a half is in can equivalents. One? One can of corn? Sure.

(P.S. Also delicious with chopped avocado!)

[ishie]

Ooh this is perfect, thank you! <333

[odyle]

1. I'm the kind of person who makes something, then eats it for every meal for several days. You probably don't want my advice.

2. Book Recs

Non-Fiction
What I Talk About When I Talk About Running by Haruki Murakami
The Devil in the White City by Erik Larson

Fiction
The Cold Dish by Craig Johnson
The Vintner's Luck by Elizabeth Knox

[ishie]

1. Yeah, my big problem is I make big meals to do that and then ... let it rot in the fridge when I get bored of it two meals in, so I'm really looking for stuff that's convertible, I guess? Lol convertible food what.

2. Thank you! (Is the Craig Johnson the first Longmire book? I think the sample's been on my Nook for like a year /o\)

[odyle]

1. Yeah... I'm very sensitive about food, but I'll eat the same breakfast every day for two years without changing it. Usually I make a casserole of some sort, then I'm set for lunch for most of a week. Could you try prebaking casseroles, then freezing them in single or two portion servings? That way you could be prepped, but you could also mix it up.

2. It is! The first one takes a chapter or two to get going. If you need the actual book, *cough*lemmeknow*cough*.

[storybrooke]

I started reading Grisha after seeing it in this post and you're right, it's SO GOOD.