19 February 2015


This week should have been fun and short and just like, a cloud of NOTHING (see: President's Day; s n o w) but – for me, at least – it's ended up being all lo-grade weird + bummy with feeling way behind (re: work, email, life) and not being able to catch up (as in when am I going to have time to accomplish tasks AND watch SCANDAL). As I write this there's a  n e w  m o o n  on the way, and YES – that's something I put stock in, but I'm also a firm believer in the transformative power of throwing a bunch of comfort food (sweet potatoes, locally-made sausage from Meats & Foods, and ALL THE HOT SAUCE) on a baking sheet and calling it nachos. Life's too short to worship at only one altar.


1 large Sweet Potato
1/2 large Red Onion
Pinto Beans + 1 link S A U S A G E
Cilantro + Cholula  + a few Radishes
Grapeseed Oil, Sea Salt, crushed Red Pepper flakes

1. Pre-heat oven to 375º. Halve the sweet potato lengthwise and then slice into 1/4 "chips." Spread evenly on a large baking sheet, drizzle with grapeseed oil and flake with sea salt. Roast for 15-20 minutes (depending on your oven), or until beginning to crisp.
2. Meanwhile, warm a tbsp. of oil in a skillet over medium-hi heat. Dice the red onion and sautée 5-7 minutes, until translucent and f r a g r a n t . Add salt + red pepper flakes to taste. Remove the sausage from its casing and break up into the skillet, sautéeing for 5; drain (don't rinse) a can of pinto beans and add them in. Sautée until sausage is cooked through (another 7-10).
3. Plate everything all messy, and top with cilantro, sliced radishes, and as much hot sauce as you personally need to get by. E N J O Y .


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Anonymous Teletrade said...

sooo delicious.

9:42 AM  

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