Faith and I have been craving the canned beans sitting in the cabinet, but we've been helpless to access their tastiness without a can opener... that is, until today, when we purchased one from Hannaford. Amidst my daydreams in the library today, I planned this colorful beano medley, which I cooked for my dinner and am happily eating right now with guacamole, salsa and sour cream. Beside beans, I added:
Roasted red peppers
Olives
Tofu chunks
Onions
Garlic
Black pepper
Oregano
And for dessert: a chocolate-blueberry muffin from Wild Oats (with vanilla yogurt, of course).
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