
Here's a recipe for the ultimate comfort food. (What is it about refried beans that makes me want to eat them straight from the can?) This was inspired by an open taco salad I had at Tonic while we were visiting Kate in Washington, D.C.
four medium potatoesDice potatoes, onion, peppers, and chilis. Saute potatoes on medium-high heat for ten minutes or so, then add remaining vegetables and cook until soft. Stir in diced garlic and spices, then add mince/tofu if using. Preheat oven to 400ยบ. Add refried beans and mix thoroughly, lowering heat.
one large onion
two bell peppers
one or two red/green chilis
one can refried beans
3 cloves garlic
1 tsp. cumin
salt and pepper
a few tablespoons olive oil
soft burrito shells (wheat or corn)
one jar spicy enchilada sauce
sour cream
grated cheddar cheese
one package of soy mince or braised tofu (optional—or those of you who are omnivores could, of course, use the real thing)
Glaze burrito shells with olive oil on both sides, and bake in oven until golden and crispy (10 minutes or so). Spoon filling onto shell, top with sauce, sour cream, and grated cheddar, and mash it all in so the cheese melts. (I've tried putting the finished taco back in the oven before serving, but if you do that the shell won't be crispy anymore.)
Makes four tacos (serves two). NYOM NYOM NYOM!


I was knitting the first sleeve at the family kaffeeklatsch one Saturday morning after Christmas, and my aunt and uncle were interested to see what I was working on. When I showed my uncle the pattern, he remarked that it looked like something my grandmother would have worn. Then somebody remarked on how most women's wardrobes back then were much smaller, but all the articles were of higher quality and would last longer than today's garments generally do. So with that in mind, I'm going to make a little contest. My aunt Eileen gave my mother a framed copy of this picture last Christmas: