Wednesday, January 2, 2008

1-2-08 - On Why I Am Well Suited for an Artistic Life

I have been making my lunch to take to work for several months now, and as I am both lazy and poor, I have stuck with the old impoverished standby, rice and beans. I use Goya canned black beans, along with powdered garlic, bay leaf, basil, rosemary, oregano, balsamic vinegar, Angostura bitters, and a seasoning packet that you can buy from Goya that's kind of like Tony Chachere's spicy, salty seasoning (which I have yet to be able to find in my neighborhood), but not quite.

I make this meal at least once a week, either for dinner or for lunch, and I am sort of in love with it. The seasonings and substantial heartiness of it warm my heart, and every time I put it in the microwave to heat it up at work, I find myself singing a little song: "Rice and beans, rice and beans, rice and beeeaanns".

1 comment:

  1. Angostura bitters? I'm interested and would like to find out more about this tasty sounding cheap treat of rice and beans.

    - PB&J Gal