Monday, October 8, 2007


So much is happening that I don't really know where to begin a blog post, so I'll throw up a recipe.

First, some background: Everyone should have an Aunt Lynda. Mine lives a couple of states away, and she and my uncle have this incredible home that calls out to visitors, "come hang out with us for a while... it's therapeutic!" Weekends with them are generally spent watching for bunnies in the garden, hiking, staring out at the prairie, staying up late, playing cards... stuff like that. Things I never get around to at home, but ones that, in the right company, seem to drain the accumulated angst of life away. Yeah, there was that time my cousin and I got completely smashed on gin cosmopolitans while we were there, but that's a rare (though probably necessary at the time) occurrence.

Anyhow... on my last visit, we were playing pitch in the middle of the afternoon, and for some reason everyone was hungry. Dinner wasn't planned for some time, so my aunt threw together a great salsa that staved off starvation, and it (or a variation thereof) has since become a football-season staple here at home. I call it, simply,

Aunt Lynda's Black Bean Salsa

(All measurements here are approximate; use as much as you like)
1 15-oz can black beans, drained
1/4 cup cut yellow corn
About 1/2 tomato, chopped fine
About 1 tbsp diced jalapeno pepper, seeds removed (optional)
1-2 cloves garlic, pressed
About 3-4 chopped green onions, or a couple tbsp red or brown onion, finely chopped
2 tbsp bell pepper, finely chopped
olive oil
salt to taste

Throw everything together in a bowl with enough olive oil to mix well and refrigerate until someone attacks it (this stuff doesn't last long at my house, but it's actually better after it's been around a day or so).

Serve as a dip with chips or veggies, or fill a pita with the dip and a slice of cheese, and toss it in the toaster oven for about 5-10 minutes. This recipe also scales easily; simply add more of everything and adjust as necessary until it looks right.

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