beanandricebowls

A little rice left over from a previous night’s dinner, black beans spiked with cumin and Mexican oregano, a shower of sharp cheddar, a mix of peppers – sweet and hot – roasted on the weekend and packed in olive oil to deploy during the week, crisp lime-pickled radishes and red onion, some creamy avocado, a fresh chunky salsa, and a dollop of pureed chipotle in adobo made for a warming, hearty lunch to fortify us on a chilly day.

I’m really going to miss these Thursdays at home.

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