We had plenty of tortillas, but why eat one of those when there is leftover homemade cornbread that has cheese and roasted red peppers in it? So DH had his burrito in a tortilla, as shown, but mine was ever so much more delicious spread over the top of a couple of thin slices of said cornbread.
I tried my hand at making refried beans from scratch today, too, starting with dried pinto beans. I soaked ’em up last night, and put them in the Crock-ette this morning with some seasonings. They were done by lunch time, so I smashed them up and put a bit of coconut oil in them in place of the lard. Ever so tasty.
Adventures of Dorrie Anne 
The first time I ever made refried beans was with lard, and that’s the way I like them best.
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I would have used lard, too, if there had been any at hand. I thought butter might not be exactly right, so I tried the coconut oil. It seemed fine, but I think I will get some lard for the next batch.
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I’d sure like to eat at your house. 🙂
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And we’d love to have you (and Emma)! When it gets too hot in Yuma (and you know it will!!!), come on up to our sky island for a while and enjoy the cool!! You can pick the menu. ;->
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Bursting with colors and healthy ingredients. Looks very yummy! 🙂
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And there is another half for a snack tomorrow. ;->
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THAT, boys & girls. . .is a picture that belongs on the front of Sunset Magazine!
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I think you may be right! It was good like that, but even better on the cheesey, roasted red pepper cornbread, which added its own flavor sand texture.
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looks delicious like ever, Judie. We had some wonderful pumpkin soup with carrots, potatoes, cream, ginger, orange juice, a little honey and wonderful sausages . Wish you a wonderful Sunday in the warmth. Virtual hugs Mitza
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Wow, your soup sounds very tasty – lots of flavors to enjoy.
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Yes, it is delicious and quite healthy and keeps warm by the ginger and honey inside. Do you have hokkaido-pumpkins in the States?
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No, i don’t think so. What are they like?
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I give you a link to look at it: http://en.wikipedia.org/wiki/Red_kuri_squash
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Very interesting, Mitza. I had never heard of them, but our local supermarkets don’t carry a huge variety of difference squashes out here in the desert. I will keep my eye open for this variety. It sounds very delicious. We are big fans of hard-shelled squash so this will be right up our alley. Interesting that the hokkaido is completely separate from the Red Kuri and/or the Orange Hokkaido. The flesh sounds very delicate. I shall surely keep my eyes open for this lovely squash. It is the season here, so maybe there will be a chance of finding it. Thank you for enlightening us! ;->
‘Red Kuri’, or ‘Orange Hokkaido’, squash should not be confused with ‘Hokkaido’ squash, another variety from the same subspecies.
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If you could find the seeds somewhere you could maybe grow them yourself. They are easy to breed. Any Hokkaido squash can do for a delicious soup. Have a wonderful day, virtual hugs Mitza
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It isnt really possible to grow a garden here unless it is entirely fenced in because of all the wild animals. They just eat everything as it comes out of the ground.
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