ashleystravel — If you’re a black bean junkie, I just saw this recipe on Epicurious for black bean empanadas. I drooled a little. Also, my super-secret favorite ready-to-go black beans in the entire freaking world? Goya Black Bean Soup (in the red can.) Don’t be put off by the word “soup,” there’s only slightly more liquid in there than a regular can of beans. Heat it up, serve it with tacos or whatnot, and people will think you’ve slaved over them. Garnishing them with fresh scallions or cilantro or parsley furthers the subterfuge. And… now I’m drooling again.
Marce — Yay. I knew you’d love Joc. Or, most of you would. I am super-duper impressed by her frequent posts; I rarely get four in in a week!
Lydia — They really do taste better there. Plus, they’re bean fanatics, so more attention is given to making them good. Their limes are better, too. And their corn products less over-refined. And their sun… Sob!
woodwinkedithink — I’ve got photo information over here about lenses and such. But, in short, I only use available light (having a super-sunny apartment makes it easier), and then I crop and adjust lighting if neccessary and white-balance in a photo editor.
Larry — I think I will have to, in honor of her. Or, I’m trying to talk myself into it. They actually scare me. It’s probably best I don’t read the ingredients, right?
Jenn — Heheh. I can assure, we did nothing in Mexico that would impress your anthropology class. No ruins, no sight-seeing, no tours, no museums… just co*cktails in sugar-rimmed glasses with fruit skewers, lots of reading and even more napping. I’ll call it Resort Authentic.
Jenifer from Houston — I didn’t want to come back. I kept putting off changing out of my capris and flip-flops, through one flight and the next one. Then I heard it was 75 in NYC and I took it as a sign I had indeed done the right lazy thing. I forgot to tell you — I was in Houston! For three hours! Um, the airport. Our non-stop flight back was overbooked, blah blah, so we took the $300 voucher and the first-class upgrade (woot!) and flew through Houston instead. The airport is freaking enormous. It might be bigger than Manhattan.
radish — Yes! I love making beans salads. I have like 100 ideas for them in my head. And I love that they keep so well. For a big meal, a side dish. A small one, you can plop them on some lettuce with a crusty piece of bread. And then sing the “beans, beans, they’re good for your heart!…” song.
Mercedes — You made it! God, that looks so good, I want to cry. I feel utterly guilty I have yet to get to it but it’s, like, time-consuming and I’ve been, like, busy. Soon, soon we will be together.
Tammi — Yay! Glad you liked it. I’m toying with the idea of putting it on cheese blintzes… if I ever get around to making them.
Coralie — Can I come over and eat in the garden, too? So jealous.
AngAk — Or! Or, I was thinking some cubed, toasted corn bread for a sort of Mexican panzanella. If there were ever any leftovers.
Noel — I’ve got some photo information over here.
jessica mae — We stayed the Grand Mayan in Riviera Maya. It was lovely.
Jessica — Nice! Sadly, my less-than-two-years-old iPod is already being problematic, just when I am so very convinced I want to get a Mac. (First, to rob a bank.) I know they’re unrelated, but it’s the same logo, so I spread the blame around. Hope you love it. Btw, I’m sweating their Trixy bag these days, especially in the camouflage, but I’m worried it looks too hipster. Blech.
Rasa Malaysia — Yup, everything with the 50mm. It’s still my favorite lens, though because it’s so great for low-light pictures, it’s slightly less than ideal for the bright, sunny ones. I found myself bumping up the shadows a bit so everything didn’t look so washed out. Then again, there are worse problems to have. ;) Hope you love it, too.
Alan Takeda — I figured I must have seen it on the FN and unconsciously absorbed it. I mean, why else would I be at the cutting board with a pepper and big knife and say “I’m going to try something different today!”? I’m really not that creative when I chop.
Jess — Thanks. Once I get over my stage fright, I unapologetically want my own cooking show. Stop laughing, people who know me in person. Quit it!
