Nana Cooks

I am definitely feeling guilty. I  love writing in my blog. And after 2 people asked if I was really still writing–I figure it is time to crank it up again!   I feel the strong need to write just why I have taken so long to return.
Way back in March we had a  Friends Night Out at a local restaurant, which was quite good, quite expensive for a bunch of purse minded women, and quite loud for a bunch of talk-minded women. We planned our next night out at a member’s house–we can talk all night! Shortly after that evening, my family took a Group Gathering Trip to the west coast of Mexico–Sayulita. I can freely and easily say it was paradise. The people, the food, the weather, the beach, everything was wonderful! I could have stayed a month. After coming home, I got sick, and thought maybe I had a Mexican borne illness–but nope, it was a plain old American flu–which took me some time to recover from. Then - back to work for a 4 day week. Man! how do people do 5 days?! I miss my 2 day week!
All of the above is a way to explain my laziness.
As a food blogger, I can not let the wonderful food eaten in Mexico go by with only a small mention. The food cooked in the small restaurants was so great. How did that guy catch the pineapple slice and tuck it so neatly into the taco?  All meals cooked at the casas were so tasty. I don’t normally like shrimp–but fresh -wins out. The fruit and fish were supreme. But the one item that wins the prize for hands-down best were the macaroons, sold by a lady walking around the beach with a tray of pastries. Unbelievably good.
But now it is mid April, I’m back from Mexico, feeling good, and–remember the Ladies were going to have a Night Out at Shealy’s? Well we did, and Shealy cooked two quiches, a vegetable soup, and several of us brought food too. Jayne brought a wonderful cake, and I brought –A Mexican Bean Salad and Corona! Could not let Mexico completely go. I got the recipe from a Moosewood cook book–Moosewood Restaurant Celebrates. It takes a while to fix, but it is worth it.
 I’m writing my notes on making it and giving you the recipe. If you have an event coming up, Cinco ce Mayo?-  this is a dish to take and be remembered. I think it gets better as it sits, so making it ahead is a good way to go.

But.. before the food…the thanks.

Being in Mexico was a event to remember–because I shared it with family and friends. The land was beautiful, the company I was with–magnificent.  I am a lucky woman to be welcomed by my children as they travel.  I believe that one of the most important aspirations of  life is to create memories–at every age. And I am still gathering them.

And then  we have Women’s Night Out!  Many things do fade and dim as we age, but friendships become more clear.  More dear.  At our dinner we once again laughed, consoled, congratulated,reminisced, and reminded ourselves how fortunate we are.  I no longer remember the door I opened to allow this treasure into my life, but somewhere, years ago, I turned the knob, and left the door open. Lucky me.

Just in time for Cinco de Mayo–here is the recipe for Mexican Bean Salad!

Personal notes: 

This salad takes a while to prepare.  But it really does keep well. So making it the day before would help if you thought you would be rushed the night you planned to serve it. Make certain you cover it well and store in the refrigerator. I used canned black beans and frozen corn  from Trader Joe’s.  Rinse the beans well.  I used more corn than the reciepe calls for.  And because I do not like red onion, I used a sweet onion.  I had rice left over from the night before, so  I included it.  If you can, it helps. The recipe says it will serve 6.  I think it serves lots more. Oh yeah, I cut the pith off the oranges and grapefruit, and certainly cut the pieces into small pieces, but did not really cutting off all the membrane. That is a little over the top for me.

 ~ 3 cups cooked black beans [two 15oz cans]

~ 1 cup fresh, frozen, or canned corn kernels [I used 1/2 a bag]

~ 1 tomato [I used 2]

~ 1/2 cup chopped red onion

~ 1 red bell pepper, seeded and diced

~ 2 oranges, peeled, sectioned, and cut into small pieces

~ 1 grapefruit, peeled, sectioned and cut inot small pieces

~ 1 ripe Hass avocado, cubed

~ 1/2 cup chopped cilantro

~ 1 cup cooked rice [optional]

Dressing

~ 1/4 cup fresh lime juice

~ 2 tablespoons fresh lemon juice

~ 2 garlic cloves, pressed or minced

~ 3 tablespoons vegetable oil [I used olive oil]

~ 1 tablespoon ground cumin

~ 1/2 teaspoon salt

Rinse and drain the beans. Blanch the corn in boiling water to cover for 3 to 5  minutes, until just tender. Drain well In a large bowl, toss together the beans, corn, tomatoes,onions, bell peppers, orange and grapefruit pieces, avocado cubes, cilantro, and rice.  In a small bowl, whisk together all of the dressing  ingredients. Toss salad with the dressing.

Serve right away, or store in refrigerator.  it will keep 3 to 4 days.

Good stuff! Celebrate!!!