Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

      A 'FULLY EQUIPPED' HAMBURGER........MEDIUM-RARE AND JUICY......       Another 'don't get any on you' challenge......the Pita Gyro Wrap, with a 'napkin in one's lap'....

  TO WHICH I ADDED A GLOB OF FANCY, PIQUANT SAUCE AND SOME SALTY CAPERS, AFTER PLACING THE 'CAKE' UPON A DECORATIVE PLATE.......

after 12 hours of cooling down.......a pot of pinto beans, cooked for a couple of hours, with green chilis, chopped oil-cured tomatoes..as well as diced, varying-colored, cherry tomatoes, Mole sauce with powdered, unsweetened Ghirardelli cocoa, salsa verde, crushed garlic, and vegetable stock......served over long grain basmati rice, cooked in chicken stock with a copious amount of powdered tumeric, spoonfuls of yellow curry powder, harissa and red chili powders, grated scallion bulbs, chopped cilantro & parsley, and thin-sliced scallion greens, then 'topped' with old-fashioned pickle relish.......Still, perhaps, one of my favorite 'dishes' since boyhood........best, served with a crunchy iron-skillet cornbread stick that's light and airy....and fresh from the oven....

 

               THAT MY GRANDMOTHER HAD MADE 'SAUSAGE GRAVY ON CRUNCHY-BOTTOM BISCUIT HALVES', SPRINKLED WITH COARSE-GROUND BLACK PEPPER.....A 'COUNTRY-COOKING FAVORITE OF BOTH HER CHILDREN AND GRANDCHILDREN.......WHICH WAS A 'KID'S FAVORITE'....BEFORE WE'D EVER HEARD OF PIZZA .   

                   AN OPPORTUNITY TO DINE WITH THE BLACK/WHITE BOWLS AND PLATES!