it seems i have a lot of recipes which start out the same way, with tomato, garlic and onions…here’s another. it doesn’t really need to be five bean or use the same kind of beans. it’s more of a whatever is around kind of recipe.
ingredients:
1 – 2 tbsp olive oil, enough to coat the bottom of pot
3 cloves garlic, pressed or chopped
1 onion, diced
1/2 c. chili powder
2 tbsp ground paprika
1 tsp black pepper
1 green pepper, chopped
1 15-oz can black beans, drained
1 15-oz can pinto beans, drained
1 15-oz can light kidney beans, drained
1 15-oz can dark kidney beans, drained
1 15-oz can cannellini beans, drained
cheese, sour cream and green onion (optional)
instructions:
in a large pot saute onion and garlic in olive oil until the onions are translucent.
add green pepper, tomatoes, water and spices. stir well. adjust to medium heat until simmering.
once simmering, reduce heat to low for 60 minutes or until it has reached the consistency you prefer, stirring occasionally.
garnish with cheese, sour cream and green onion.
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ingredients:
1 3/4 c. sugar
1/2 c. milk
1/2 c. butter
4 tbsp unsweetened cocoa powder
1/2 c. peanut butter (i prefer smooth)
3 c. quick-cooking oats (very important, only use quick oats!)
1 tsp vanilla extract
directions:
whisk sugar, milk, butter, and cocoa in a medium sauce pan until well combined.
bring to a rolling boil.
cook for 1 1/2 minutes. don’t start timing until the goo is boiling
remove from heat then stir in peanut butter, oats, and vanilla until well coated.
drop tablespoon-size blobs onto wax paper or foil. they start to harden rather quickly so have the wax paper ready ahead of time.
cool until hardened before covering. stack between waxed paper or parchment for storage.
delicious burritos!
ingredients
1 can refried black beans
1 can tomatoes with chilies
1 small can pineapple tid-bits (chunks are ok too, but i suggest cutting them in half)
1 c. shredded cheese (cheddar, ‘mexican’ variety)
1 c. frozen corn, prepared
3 tbsp. jerk seasoning (i haven’t been able to find jerk seasoning lately, so there’s a recipe below)
2 tbsp. fresh lime juice
4 – 6 burrito sized tortillas
directions:
warm a skillet to medium heat.
mix everything together (except tortillas). then roll into 4 – 6 burritos.
place the burritos on skillet for a few minutes on each side to grill.
jerk seasoning:
ingredients
1 tbsp onion flakes
2 tsp ground thyme
2 tsp sugar
2 tsp dried chives
2 tsp salt
1 tsp dried parsley
1 tsp ground allspice
1 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp hot pepper flakes
1/4 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
directions:
mix well, store in empty spice bottle or jar.
i love my boots, but they’re broken AGAIN. this is the second pair of new rock boots i’ve had do the same thing. the soles crack all the way across the sole 
if they didn’t cost nearly $300 it wouldn’t be such a big deal, but man…i really don’t want to buy from them again, but i can’t find any other boots i like as much. when i contacted new rock when the first pair died, they basically said i was shit out of luck. i emailed them about the second pair, but this time no response after a week or more. the rubber has become brittle, in the picture other smaller cracks can be seen as well. i would honestly be happy if they would just send me some new soles…at least then i could have them repaired. broken boots make the baby jesus cry.
on a positive note, the first pair of new rocks i had lasted 3 or 4 years, so maybe it’s just a problem with newer ones.
perhaps telling the internets will get their attention.
i made these cookies last night since the city was basically closed because of snow. it was only about a foot, but people here act as if it never snows. what a bunch of weenies! we tried to go out but had to reroute because of a bus which appeared to have hit a parked car and couldn’t get up the hill. then we encountered a trolly, stuck in an intersection. we called it quits and came back home.
ingredients:
1 c. butter
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 c. peanut butter (i prefer crunchy)
2 1/2 c. flour
1 tsp baking soda
directions:
preheat oven to 350°F
cream together butter and sugars.
add eggs and vanilla, then beat.
mix in peanut butter
in a separate bowl, whisk together flour and baking soda. then add to the other mixture and combine thoroughly.
place dough in refrigerator for about 15 minutes or until ready to bake.
on a plate or in a bowl, pour some sugar. make the dough into approximately 1 inch balls. roll in sugar, then place on cookie sheet. flatten slightly with a fork.
bake for 12 minutes or until golden brown.
thought i’d share these 
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this is adam’s favorite cheesecake of all time. he requests as his birthday cake every year. making it is a bit time consuming, but the majority of the time is baking and cooling. i’ve tried a number of methods to keep cheesecakes from cracking, and included them in the recipe. the main things to keep in mind are not over-beating, keeping it moist and cooling very slowly.
crust:
ingredients:
1 sleeve chocolate graham crackers, crushed (about 1 – 1.5 cups)
1/4 c. butter, melted
1/2 tsp. ground cinnamon
directions:
preheat oven to 350 degrees F (175 degrees C).
medium mixing bowl, combine ingredients, stir with a fork to mix. spread evenly on the bottom of a 9″ springform pan. press with fingers or a fork to form a firm, even crust.
bake crust for 10 minutes.
filling:
ingredients
3 (8 ounce) packages cream cheese, softened
1 1/4 c. white sugar
1/4 c. unsweetened cocoa powder
3 tbsp all-purpose flour
3 eggs
1/2 c. sour cream
1/4 c. irish cream liqueur
directions
preheat oven to 350 degrees F (175 degrees C). place a large pan of water on the lower rack in the over. this will help keep the cheesecake moist while baking.
in a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. beat at medium speed until blended and smooth. do not over mix.
add eggs one at a time, mixing well after each addition. do not overbeat! this can cause air to be trapped which contributes to cracking.
blend in the sour cream and Irish cream liqueur; mixing on low speed. again, do not over beat.
pour filling into baked crust.
bake for 50 minutes. then turn off oven and leave cheesecake inside. use a knife to loosen from sides. this will help it cool very slowly to avoid cracking.
once the pan is cool enough to pick up with bare hands, remove from oven and place on wire rack to completely cool. placing a plate or foil on top to keep drafts out.
i suggest melting some chocolate and drizzling on top to garnish.
chill for at least 4 hours, but over night is better.
this cheat sheet from ha.ckers.org is pretty awesome and useful.
this is my random stuff we have around adaptation of some boring quiche recipes. this would probably be good if you added feta, peppers and/or mushrooms. basically whatever is around and would go well with it. i would saute peppers with the onions if.
ingredients
1/4 c. butter
2 – 3 cloves garlic, chopped
1 small onion, chopped
1 package frozen chopped spinach, thawed and drained
8 ounces shredded cheddar cheese (feta would have been good, but i found mine moldy)
salt and pepper to taste
9 inch unbaked deep dish pie crust (the frozen kind because i was feeling lazy)
4 eggs, beaten
1 cup milk
salt and pepper to taste
directions:
preheat oven to 375 degrees F (190 degrees C).
melt butter over medium heat in a medium skillet. saute garlic and onion in butter until lightly browned.
stir in spinach and 3/4s of the cheese cheese.
season with salt and pepper.
spoon spinach mixture into pie crust.
whisk together eggs and milk in a medium bowl.
pour into pie crust. allow to combine thoroughly combine with spinach mixture.
bake for 15 minutes.
sprinkle remaining cheese, then bake an additional 40 minutes until set in center/
let stand 10 – 15 minutes before serving.
