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Black Bean and Corn Salad
I made this to go with Carson's egg enchiladas last night; it was a perfect accompaniment. Enjoy - me....

4 servings
Ingredients
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Spouter's Digs In "THE APPLE"

Lafayette House

Just Two Months Ago

POTATO “RISOTTO”Here’s a great potato dish made for a big juicy steak. I had this with a petit tenderloin for Valentines’; worked like a charm.

· 1 tbl. Butter

· 1 cup finely chopped onion (5-7 pulses in the blender)

· 1 pound Yukon Gold potatoes, peeled & 1/8th diced (7-10 pulses in the blender)

· 1/8 t. cayenne pepper

Coarse salt

· 1 1/2 cups chicken broth

· ½ cup heavy whipping cream

· ¼ cup finely grated Parmesan cheese

· ¼ cup chopped fresh chives

Melt butter in large saucepan, add onions, cover and cook until soft, about 7 minutes. Add potatoes, cayenne & S&P. Add broth, bring to boil and simmer for about 8 minutes (mixture should be creamy, not dry). Add cream and simmer until potatoes are tender, about 10 more minutes. Stir in the chives & Parmesan. Can be made 2 hours ahead & warmed to serve.

Yum-yum-yum

White Wednesday

This morning we woke up to a white Wednesday. It's so pretty!