Have y’all been having trouble sending me e-mails? Because I deleted my e-mail address from my “About” page and completely spaced out on it for six months or so? It’s back on there. If you want to send me hott sex tips. Or recipes. Or what-not.

Happy Sunday, babes!

Love,

WM

From my mother-in-law…

Spice Mix

This spice mix is nice with fish.

* Cumin
* Oregano
* Mint
* Chiles
* Black pepper

Or, if you’re in more of a beans and rice mood…

Creole Beans & Rice
Serve with cornbread, sour cream or plain yogurt.

3 cups dried kidney, black or pinto beans
1/2 teaspoon cayenne
1/8 teaspoon allspice

for salsa:

3 green onions, diced
1 cuke, diced
2 tomatoes, diced
3/4 cup fresh parsley
1/4 cup vegetable oil
3 1/2 tablespoons cider vinegar
salt to taste
hot sauce

Saute vegetables:
3 tablespoons vegetable oil
2 small onions, chopped
7 garlic cloves, pressed
3 celery stalks, diced
1 cup carrots, diced
2 or 3 green peppers, chopped
1/3 cup tomato paste
1/4 cup red wine
1 teaspoon apple cider vinegar
1 1/2 teaspoon brown sugar
2 teaspoons Dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
1/4 teaspoon ground allspice

2 1/2 cups uncooked brown rice

* sour cream

* cornbread, butter & honey

1. Cook the beans with the cayenne and allspice.

2. Combine the salsa ingredients; set aside.

3. Saute the onions and garlic in oil on medium heat until onions are translucent. Add the celery and carrots; cook several minutes longer, stirring occasionally.

Add the green pepper and saute vegetables are tender. Whisk together the tomato paste, wine and vinegar, brown sugar, mustard, herbs and spices. Add to sauteed vegetables. In a large pot, combine the (mostly) drained beans and vegetables; stir together. Simmer covered for 30 minutes.

4. Cook the rice.

5. Serve with a scoop or two of rice, topped with the beans, topped with salsa.

Bon appetit!

WM