Pinto beans and wilted spinach tacos. Beans were flavored with chipotle chiles and garlic.
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I was just making up a quick lunch for Sunshine. It consisted of a leftover Mayo-Cheddar chicken thigh from last night’s dinner and my last hard boiled egg (I’ll make more up tomorrow). I don’t know what came first the chicken or the egg, but Sunshine ate the egg first (LOL)!!
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Damn, woman.
Those are some seriously plump pinto beans.
Well done, bravo.
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Thank you! The bean gods apparently decided to smile upon me when I made the batch yesterday!
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If dinners could talk.
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They smacked you on the lips and gave you a hickey, more like.
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And @Amandarama made those beans while recovering from surgery! I’m impressed!
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Aw, shucks 
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Sunday brunch: a clubby sammich with avocado, roti chicken, mayo, iceberg, bacon, cheddar, tomato on Sara Lee’s not very impressive “artesano” bread (too sweet despite only 2g of sugar).
Coulda used more mayo & better sammich bread. Can y’all recommend a brand to use for BLTs, clubs, etc. bc I’ve yet to find one that is satisfactory?
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I use Pepperidge Farm Sandwich Bread. It’s not perfect, but I haven’t found another commercial bread that’s better for shape (square) and texture.
Tried that. Too sweet for me, too. A member of my cooking group recommended baking our own. I may just have to convince our resident baker to do so.
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Do you have a somewhat local bakery that sells sliced bread in the grocery store? We have Iggy’s and When Pigs Fly in the Boston area and those usually work fine, but probably don’t distribute where you are.
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We have a very good local bakery that sells some of its breads at the local supermarkets, but I don’t know if that includes sandwich bread. Their ciabatta & farm loaf are amazing, but not what’s needed for this. I’ll take a closer look at the local supermarkets next time I’m oot n aboot!
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I use sourdough, either Francisco extra sour if I can find it or Seattle.
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Can you find someone who does Pullman loaves?
Someone as in a local baker? Or are there commercial brands that make that style?
