April 20, 2013
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smellin it up
kroger refried black beans with onion and garlic
market pantry large burrito shells
ground beef forget which lean it was and salt to season
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great value medium enchilada sauce
kroger marble cheese shredded
kroger sour cream
chopped iceberge
tomato – diced seasoned salt /pepper if you wish I used salt and salt free magic seasoning with a paul proudom.
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I needed a skillet, wooden spoon, plate, cookie sheet, spoon for sour cream.
brown the burger, heat through the black beans same pan, add water if necessary, I did that and a dash or two of worcestershire sauce which is optional. stuff fold burritos on oiled sheet with a drizzle atop, cook til golden then poor enchilada sauce over allowing room for a pool… nuke melt cheese spoon of sour cream with lettuce shred and dice tomato for garnish serve.
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it appears after a lil shrinkage to make the frozen micro wave burrito sized affair almost never you worry they’re lunch filling or you can make yours bigger but… trust put one or two of these out and you’ve a great meal going I needed 2/3 a pound worth as i was hungry which is a fatter burrito. if you’ve big growing lads and lasses? 1 pounders. there is nothing like the feel of a home made baked chimichanga versus a boring burrito. mmmmm crispy.
it may look like this… again you’ll have to imaging that as I’m wiping my mouth and my phone wasn’t handy
no picture for you but the idea 
something like a rip off smellin it up around here? yes I can make refried beans from dried beans…aka scratch. I however never have made a tortilla, I’ve made enchilada sauce but I haven’t butchered or even hand minced burger yet, I have grown both lettuce and tomotoes but I haven’t milked the cow nor made the cheese/sourcream. in case you were curious.
Comments (18)
“From scratch” can mean a lot of things. I think I’m doing ok to pop a can of refried beans. And I’m practically vegetarian if I pick up some Taco Bell.
That sounds yummy!
I’ve made butter, but not cheese, and I actually own a meat grinder…but haven’t used that in years and years. It was my mother’s and we used to make hamburger back in the day…from steaks that were on sale and too tough to just be a steak. Made great burger meat though. I’ve done it more than a few times. She used to make sausage too, which I haven’t done any part of, other than running the grinder. The grinder is horribly hard to clean though, so I just have it, and buy my burger mix already made.
@moniet - I’m reminded of wild america where three brothers did things from carberator dipping – a complete oil bath – to helpstubborn part behave… because some things never quite fully disassemble for the one place needing attention. of course this doesn’t EXACTLY relate to food because the least surface must get attention or it gets bad
but just the process… the process of having to attend to things in the old way. which brings up the pot of beans that isn’t hard nor expensive yet nowadays it isn’t cheaper to make one’s own… not in a lot of cases…. pizza can be 3 in bread 4 in cheese a buck in sauce but 2 in having to buy the herbs never again used but for this operation, meats etc etc produce that must be partially prepared or in home ovens wont cook through during baking, something like corn meal for release agents… by the time one is done dominos, this areas pizza gouger is actually cheaper by a long shot. or beans the simplest mexican thing are 1.19 a can typically for 16.0z yet the dried beans not alwaysthe only ingredient are most often 1.49 a bag… I’m like wha? or back in the day tough cuts were a special and burgers always a joy but anything steak unless on manager special is 5.99 a pound and burger meat 3 a pound manager specials 3.34 a pound use immediately! it isn’t that there isn’t deals there are and bulkis often that but it’s really clear the old ways are far more expensive and labor intensive to boot yet respected in word and latent attitudes yet somehow are a complete waste of money and those who do take the effort to save a saw buck and creat quick meals after a hard day of work don’t quite get the respect for doing that becauseit should be backbreaking all day work like grandma did and also be cheaper where’s all this money goingto lol, it is as if the only pattern people learn is to bitch to get their ego stroked at other’s expense and yet don’t care to nor actually look into what and how things are done. 
but they know they sense they should never let a person feel affirmed until they get something somehow free or first. just rambling just an observation. 
@starmanjones - That’s right, especially if you are just trying to feed one person. Like lasagna. I can and do make it from scratch. Takes half a day, costs about 15-20 bucks to buy all that is needed, the meat, cheese, noodles, eggplant (because mine has layers of that in it…yummy) and all the stuff for sauce, ect. Plus the clean up…oh my! Then, I have 50 servings (lol) because you can’t really make a ‘lil’ lasagna…so THEN I have to either eat it for a week, or freeze part, or give away part. Is so much easier to just buy some for 5 bucks at Olive Garden for lunch, or at K&W. No dishes, no work, just eat. Salad is almost as bad, unless you grow the lettuce a salad with mixed greens will cost 5 bucks just in lettuce, and that’s ridiculous. For a crowd, some things are cheaper to make…but for one or even two people to eat, it’s cheaper to just go out or to but it already mostly made. I love dried bean soup…that 15 bean concoction, with onions and a big old ham bone. Buy 15 bags of beans to mix your own, it’ll cost you about 25 bucks. Buy the single mixed bag, it’s still $2+and that is not counting the ham, onion, and tomatoes that make it yummy. Make that whole bag and again, you have a gallon+ of beans. You can make a half bag, but for all the work it is to do you’re better off to make it all. My mother used to make beans from a bag every week, plus home baked biscuits…not in a can, plus fresh salads, because back then, that was cheap. Not now…not at all. I’m talking prices in the early 70′s and late 60′s…it’s not been truly cheap to do it yourself since then, prices increase but never go back down…back then beans were about 40 cents, rice was about 25 cents a bag, now that bag is almost 2 dollars. Steaks were less than two dollars at the base grocery, fish and seafood was cheap too. Now if I want fresh fish, oysters, or fresh shrimp or crab, I need a license, and to pay to park, plus the ‘approved’ equipment to go get them. Back then you just went out and dug some up or caught them…lol I’m glad I’m not a teenager now…food will be ridiculously high when they are my age.
@moniet - lol I love math and knowing some of how life changes in not just perception but in defined cost. that is why I loved looking up the minimum wage with old attitudes I’ve heard or fought whatever the point isn’t to highlight negative talk bullocks to that nor high prices lol at the grocery now… such is what it is and important that we find our joy whatever it is NOW
but it is nice to know that prices drive choices and that is knowledge neither negative nor positive…it can cut both ways. think back though to what burger meat cost back then BY Comparison!
I went to just above portland and my logic at the time was I cant afford a place to stay persay at today’s rates lol geez five years ago nearly now… but I wasn’t not contributing. I dug up research then to clamming on the beach was silly about hting it was possible like in some sixties song to beach it with fresh steamed clams and a bucket of sangria and some kind of romance of life party lol… such requires tools 
but I looked up the liscensing and it occured to me that it wasn’t about the cost it cost just as much to eat out … real life set in as I was limping into washinton at the time and we got a big old purple net bag of cherry stone clams at the market. I did see and step into the ocean. I even have an old drive of pictures when some of them. beer on the way back cheap slop and foam of that area’s knowledge and in general was flabber ghasted by the costs it was a shock to see a snack of 15 in clams and butter tween 2 people. snack. but it was amazing to smell the ocean which one can but lol don’t think I can give you a pleasant sounding set of words 
lol seagull poop and rancid amines o fish…. or something like that. but I looked up the liscwnsure that’s the point as I know nothing of mercury or red tides other than they must be avoided and that’s good to know for 30bucks in license and shovel plus bucket to know. really knice to know. seriously. I didn’t get to go clammin. but I still found life’s romance. 
the bed red beer of the new age…remember I too have memories of before that get out of hand lol but there was a day george killian’s wasn’t national with it’s irish red… it was and is a coor’s product but when it went from craft to national it went from small batch to main line coors production of a two row continuous kiln which no offense means at the end of production it’s filtered through a potted plant which in reality does more to affect the taste than a different production detail… lol but gone is that taste… watered down is the magic. yet it is by definition a quality beer now consistant. lol all the people who say recipes change…they do… but sometimes it’s a different detail to make a profound change that’s unnoticed…. it’s not impossible to live on a beach clammin with liscense and friends in a heathen ritual of lawless earth magic from long ago….requires some kind of chemical lol… but think now that liscense makes for a car load of eaters and drinkers not getting hustled out of town by the mean cops… it ain’t the cops fault that one can plunder and ttened for time to go elsewhere 
I’m telling you! p u. lol but lol it was that one time or being unable to without tools. I’m sick of being unable to without tools I blew that bitc up and put two cots together and foam here foam there so brother gould get a good night’s sleep even if I’m mad at him it was an excercise about love. empowerment. and I truly can. I suggest alice white as it’s dirt cheap and white moscato evenif it says lexia on the lable…moscato 
sweet whites are great with seafood 
. and you can laugh at the 4 hours of cleaning the car and stuff with shoving a hose done my shorts or something because lol that cleaning must happen. and remember the memories… few fruits, sangria white with clams uncious. you cant tell me you want red tide seafood or a mercury cocktail! it’s fworth it to bitch about the state dicking other idiot over who simply assume it’s safe 
we paid to check and make sure. what a mean state to offer that at a fee. what a sad thing to be above young and dumb to bring comfort along. ooo and the w
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also I understand laws and liscenses and rule. irritating sha poo poo but we get EXPERTS testing the beaches or other resoources …something I donot take time to do and nowadays thats harmful. seriously harmful. but imagine with me and perhaps read granny’s place ruth of washington state and tell me you wouldn’t be charmed by exotic far away just a simple beach stroll and some seafood
@sleekpunk - mmmmm taco belll
I do like their burritos with extra red sauce and some onion 
. mmmmmm. my favorite isn’t vegetarian there but a chicken soft taco with a side of pico de galo lately mid 3 dollars for two tacos and the extra. 
yum yum yum. I remember though that once upon a time all cilantro tasted like soap now it doesn’t. lucky me. cilantro or chinese parsley is the bestest about lowering lead and mercury in our systems so as to heal and live and be less crazy. it is actually good for us…providing we watch the sodium of the bell. 
@starmanjones - Yeah I did a lot of stuff as a teenager that we just can’t do now and shouldn’t have done then…lol We’d get a group together, go catch some crabs and dig some clams and oysters, get some corn and taters out of the gardens or buy that, and have a feast at the state park cookout spot, or at someone’s house. We never worried about getting sick, and none of us did get sick, but I wouldn’t try that now. I’ve lived around the ocean my whole life since the middle of first grade, and seen the changes from the catches that used to come in from the charters, and what they bring in now. The licenses are needed. but they add to the prices of stuff. I laugh every time I go to the areas that have oysters, and think about a guy I dated years ago, who was from NY. He’d taken me to dinner and wanted raw oysters…and when I refused to eat them raw because I did not ‘like’ the spot they came from, he carried on like *I* was weird. So next day, I took him out to that area…and had him ‘smell’ the area, without telling him why. He had no idea why I’d taken him to smell rancid odors, when I told him why…hahah he was almost green from ‘illness’. He never ordered raw oysters again. I’m betting he still doesn’t. I however, still will eat them raw if I know where they are from, and it’s not one of the really nasty spots. Just have to know where they are not covered in garbage/nasty water every few hours. Those spots are fewer and fewer here.
@moniet -
before I get to your joy of the “sale” on groceries:D… this…. 
I will let myself be more open to things like: mushrooming even though pick the wrong one and it’s curtains.. I will be open to things like seafooding shiftless style with the real livers. I will be more open to wowing with the latest of literature with folks though to be honest it hasn’t happened much yet as let’s face it lol I’m a obtuse point of view soul 
I will be open to laugh a little while living my heart out for people to go hunh?….weird. I will find that wow experience where it is enriching to share all that I am to be that wow well of experiences. hell, if I must I’ll go to church , I’ll suffer the seeming privation to a goal which is different than others going ahh welcome homehouse under a peir ocean my morning shower. I will go wow there’s something to do i ‘ll find it whatever it isn’t this moment what I want I am not bothered. so far that joy seems to allude me some somehow and so far my peace with the world is different. but lol there is that mine of abundance never ending. there is that peace where all fits sorta into place. 
perhaps I being a tad shortsighted have overlooked it 
Picking mushrooms scares me. Never had anyone show me about that, though I’d bet my grandmothers both sides have done it.
Life’s about living, I have tried to live as much as I could, when and where I could. Sometimes there was joy, sometimes not so much. There are still loads that I have not done, seen, or been able to do…that I still hope to get around to. I hope you can do all you dream of…
@moniet -
I shall I pluck the fruits of eden…and not all of them are like eating some star trekian horror of wow, did you know cashews for insstance the fruit/nut part we get roasted raw are coated in a poison ivy substance?
Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol….wiki cashew.
@starmanjones - The joke is Taco Bell doesn’t use meat. Their ground “beef” is all filler, hence, vegetarian.
@sleekpunk . are yu mugning my! I mean damn I thought they had to put cmas in places better legally… %GROUND….bef as in at least it’s gal begal grundlol
@starmanjones - Yep, cashews are not so good raw…plus cherries, apples and peaches, the pits are poisonous.
@moniet - that was a different blog back in the day the term is glycocidal sugar… a cyanide bit wih sugar around it. sweet on the outside lethal in the middle…how many like does it take mr owl to get to the center of a tootsie pop?…please understand the joke is diabetes is like that at the heart it’s fatal that sugar a little whatever but at the heart it’s fatal annoying joke. but oddly enough before one gets excited for an agatha christie career careening others to the morgue one lump or two?? ain’t a damned one in nature liable to kill you… however atropines and and will so will amatins…it’s not white carrot it’s water hemlock! oh socrates! and that’s the prettiest white mushroom I ever did see..sound of body crashing to the floor.
for the record though I’ll have you look at this one picture andlet me just point out I know it’s poisonous deadly in fact… but to me it’s as obvious by sight why.. it’s white underneeeath..horse museroom and the edibles…they not white undeath like that and in that alone I’d be suspicious thus we start youre scared to consume well memorize this and begin to see what to avoid! then how to recognize something you do want and all of a sudden mushrooming isn’t so scarry like even the deadliest you could micro taste spit spit spit rinse spit some more and its instantly obvious it’s not something you’d like to eat to your death but lets try to avoid the taste test of death.. concentrate on visuals says the blind guy.
http://americanmushrooms.com/graphics/deathca2.jpg
heres a different one you could eat but it is also poisonous it’s the strawberry short cake mushroom not supposedly as fun as the silly sigh bens so I read but it is realy called the fly algeric mushroom.. note again the underside’s white hint a clean ass will make you dirty yours for the last time like die.
http://www.wildaboutbritain.co.uk/gallery/files/1/0/8/5/FlyAgaric-Amanitamuscaria_PA228267.jpg
and now the other kind of might not get ya but then again brother mushroom may not be particularly kind eeither. these are often smalle rthan a blade of grass tall hence lbm’s little brown mushrooms. as you see them grown someone’s weekend begins…peoople do deliberately chase this critter and it is? what a surprise illegal to posess in any form
https://mycotopia.net/forums/attachments/photo-gallery/117359d1235003980-psilocybe-cubensis-13-strains-psilocybe_cubensis_golden_teacher.jpg
HERE IS A LIL OVERVIEW PAGE THAT HAD THE DISCOURTESY TO NOT DO PICTURES
http://www.allaboutmushrooms.com/mushrooms.htm
Those little illegal ones, or some much like them…have been seen more than once out on horseback rides. They’re back in some way-old forested areas that the paper company owns, they thin the trees out once every twenty years or so, so it’s old grown trees, not so much small stuff, would be a good spot if *I* was a ‘shroom…lol There’s a couple places where they have made pretty good sized patches…may be about a cupful of them, picked, in total when they are really growing good…but I don’t need to take a trip without leavin’ the farm, so they can stay out there.
So white on the undersides are not good to eat. Yay, one bit of the puzzle!
@moniet - and its also obvious if a puffball mushroom is one or one trying to be a regular looking mushroom later… it its looking like it’s going to be something different…odds are you don’t want to eat it either. for instance the first part of the picture is obvious but is the second?
http://farm3.static.flickr.com/2638/3923983111_86e1d9371d.jpg
so far I’ve only show you poisonous/psychedelic mushrooms. just so you know.
@starmanjones - No clue about that last photo, is that a cross section or the top and underside?
@moniet - looooooI have never seen a muk at it it looks like an eggy looking mushroom it could be a tasty puffball? oh no, it’s identify what you like of mushrooms from a safe source like a store study them. on further inspection it’s not puff it’s a real mushroom don’t eat this critter it’s liable to turn out to be and probably is poisonous. that’s the short list of what I know about mushrooms actually and the long list as well pretty much as I’ve never seen an all whitemuchroom shaped mushroom that I can eat nor have I seen a puffball ell aware of stinkhorns mushrooms which aren’t fatal or anything to eat but but the older they get the more rotting carcass smell you get …they are listed inedible for a stinky reason… there are also huge fatty mushrooms and I’m not sure but most are actually edible WHEN YOUNG
http://en.wikipedia.org/wiki/Calvatia_gigantea