What a WEEKEND! We watched the Aristocats for the eleventy millionth time Friday for our Family Movie Night, then Saturday headed down to the DTE Heritage Festival at the Grand Rapids Public Museum. It was fun! European countries were a little over-represented this year, but Asia was also standing strong for sure.
Then we went down to Kalamazoo for – get this –
A surprise party for my 90 year old Grandmother.
I can only hope that my heart and ability to “roll with it” is as strong at 90 as hers is. Holy cow. It was really nice; lots of food and sharing about what makes my Grandma special. That part took a while, because there is a lot of ground to cover in that area! She is awesome.
Songs were sung, poems were read, stories were told, tears were shed (happy ones), and also in the performance category, a certain 7 year old boy busted out some sweet Tae Qwan Do moves for his Great Grandma.
On to Recipe Roundtable!
I have been in contact with the “100 Things To Do With Meatballs” cookbook winner; check your email if you entered! No new giveaway today, but I do have something fun planned later this week so y’all come back now, ya hear? Or just make it easy on yourself, and subscribe to my RSS feed, get Big Binder by email, follow me on twitter, or become fan on Facebook.
Texas Pinto Beans
This is a great, easy, frugal, healthy and tasty recipe (that’s quite an endorsement, isn’t it?!).
* 1 pound dry pinto beans
* 2 cups of chicken broth
* 1 large onion, chopped
* 1 fresh jalapeno pepper, chopped
* 2 cloves garlic, minced
* 1/2 cup green salsa
* 1 teaspoon cumin
* 1/2 teaspoon ground black pepper
Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2-3 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
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