The tax man cometh.
My husband is a dentist but my accountant is the one who really delivers
an annual root canal for those who are privileged enough to pay taxes. I’ve often wondered which is more dreaded,
the accountant or the dentist. April 15th
always reminds me of the 1963 Surfaris’
song “Wipeout”. The song opens with
maniacal laughter and then screams, “WIPEOUT”. It’s a vintage surfer song but I think it’s
the secret anthem of the IRS. I can just
imagine the mail room goon opening my envelope and with check enclosed giving
it that treatment. They’ve taken the
meat off the plate, deflated the soufflé, the champagne has gone flat and the order
of Beluga caviar cancelled.
It’s time to tighten the belt and eat on a budget, but no
pity party here, there are some mighty fine meals to fit the order. Black beans and rice, scented with cumin, to
begin with. Nearly all of Central and
South America have some version of this savory dish. Full of flavor and nutrition, it’s satisfying
with or without a splurge on pork or sausage and pairs well with beer. I used a little Chorizo tonight.
3 tbls olive oil
1 cup diced bell pepper
1 cup diced onion
4 cloves minced garlic
1 tsp Kosher salt
1 tsp cumin
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne (optional)
3 cups black beans (canned or cooked dried in vegetable
stock
1 tbls red wine vinegar
2 cups rice cooked with 1 tsp turmeric
1 lb Chorizo sausage sliced in 1 inch pieces
Heat olive oil over medium heat then add onion and
peppers. Saute’ for 2-3 minutes until
vegetables soften. Add the garlic and cook another minute. Add the next four
ingredients (add cayenne if not using Chorizo or another spicy meat).
Add the beans and vinegar, cover and simmer for 30 minutes
on low.
Cook rice, adding turmeric and 1 tbls olive oil, according
to direction.
Service cooked black beans over rice with a slice of lime
and garnish with sliced green onion and a dollop of sour cream.
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