Those beans sound really good, too. What kind of beans do you use, baked beans, other kinds of canned beans, dried beans, etc?
Today I'm going to bake a frozen Supreme pizza. I hate using the oven this time of year but I've been wanting pizza for a couple of days, and I have no desire to order delivery/take-out when I have a couple of pizzas in the freezer.
It’s 2 cans of pork n beans, a can of rinsed dark red kidney beans and a can of rinsed butter beans. FYI, look into a a Pizza-pizazz. Counter top pizza cooker, it turns and cooks top and bottom in a short amount of time (no pre-heating). My son learned to cook all kinds of stuff on it in college. We just use it for pizza.
Thanks for your reply regarding the bean varieties, and for the Pizza-pizazz info. I'll definitely research it, although I'm very hesitant to acquire another appliance that would require storing or using counter space. However, It does sound interesting.
It's hot and humid here today so I grilled some vegetables in the oven early today (8am early), eggplant,peppers,tomatos and red onion, with olive oil, oregano and pepper, that'll stay good for a few days. With that I'll have leftover cold chicken.
Tonight we ordered dinner from Siqueff Restaurant in Merida. They delivered to the beach and it was delicious! Eddy had Alambre de carnero (skewers of lamb) and I had Alambre de Res (skewers of beef). We also ordered some tabule. Big portions! Enough left for lunch tomorrow!
I found a Mexican spice rubbed flank steak at the butcher shop the other day, so I'm going to cook it in the sous vide (it says 45 minutes), and sear it the grill. I'll cut it into strips and use it in a southwestern salad.
Today I had a peanut butter and cherry preserves sandwich for brunch.
For supper I'll have a piece or two of the supreme pizza that I baked the other day. I'll also have some fruit/veggie platter items.
I might even have a chocolate brownie for desert (or not), it just depends on my mood at the time.
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