All things round and flat…

April 21, 2010 at 9:41 pm 2 comments

Today we sat down together for breakfast, lunch, and dinner. And, coincidentally, all three meals were made up of round, flat foods!

After staying up till 2:00 a.m. last night working on a thesis and job applications, we slept in (till 9:20) this morning and then made some fluffy Yockel Pancakes. For a late lunch, we put together some easy & delicious Black Bean Tostadas:

  • 1 package tostadas
  • 1 can refried black beans
  • 1 can chipotle salsa (we use San Marcos brand from our local produce store)
  • 2 cups shredded head lettuce
  • 1/2 cup chopped cilantro
  • 1/2 tomato, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 lime, juiced
  • splash of olive oil
  • dash of cumin
  • 1 avacado, sliced

Add one can of black beans to a medium sauce pan and mix in 2-3 tablespoons of chipotle sauce (depending on your preferred spice level), salt, pepper, and cumin. Continue heating on low until ready to serve. Meanwhile, in a medium bowl, mix the shredded lettuce, cilantro, red onion, and tomato. Then, drizzle olive oil and lime iuice over mixture and toss. To prepare, spread a couple spoonfuls of warm beans over the crisp tostadas, then top with sliced avacado and lettuce mixture. Quick and easy lunch in served! But, we didn’t take pics – sorry!

For dinner, we headed across Clark Street to our favorite local bar, In Fine Spirits, for their weekly Wednesday night special – $3 cans of craft beer & cask ale and $5 flatbreads. We shared three different 6-inch flatbreads – chicken, short rib, and a house flatbread with truffle oil. We also tried their Surly Furious IPA cask ale and two canned beers from Ska Brewery in Durango, Colorado.

All in all, it was a great day full of all things round and flat…

~ Lauren & Scott

Ska Brewery's IPA at In Fine Spirits

Flatbread at In Fine Spirits


Entry filed under: American, Breakfast, Dinner, Lunch, Mexican. Tags: , , , , , , .

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2 Comments Add your own

  • 1. Stephanie (Smith) Byers  |  April 22, 2010 at 6:04 pm

    I love reading your blog. As an adventurous eater, and a home gardener, I enjoy reading about other people “eats”! I’m attempting to grow my cucumbers vertical this year. (I’m trying to make more room for eggplants and snow peas). Did you have to support the cucumbers once they got large? I plan on supporting the plant itself, but wasn’t sure about the fruit. Tips and suggestion?

    • 2. syockel  |  April 22, 2010 at 9:04 pm

      Thanks! We just planted the vine directly in front of the trellis and kept helping out the new curly shoots/fingers onto the trellis. With that the stock of the plant was really secure and we didn’t to anything else to support the fruit. As you can see on the left in the below image the fruit gets long and skinny, then in like 1-2 days it swells up with water and after that it is ready to be picked. One thing to note is that once the fruit reaches full size, the seeds inside continue to grow until they are almost as big as pumpkin seeds, so don’t wait too long to pick. And, what you see in the pic is all from a single vine!!! At one point we were picking about 1-2 every day, which caused us to have to search out for some new recipes to do with them all.
      Cucumber trellis


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