Need I say more?
This is my favorite find from yesterday’s Yard Sale Adventure! A family argument immortalized in salt and pepper ceramic art! I think it’s classic, and I’m counting on it to elevate my small salt and pepper shaker collection to near-great status.
On another note, Aunt-Bea-Me received a nomination from the Empathy Queen today for the Versatile Blogger Award! Many thanks to her Empathetic Highness for the gracious nod. ( I hear IttyMac is celebrating at her house too since she’s been nominated for the same award!)
Now just a note to the follower who asked for my Mexican Black Bean and Corn Relish Recipe: Thanks for asking! I took it as a compliment! I have to say, Aunt-Bea-Me is very bad about writing down the ingredients she is using when she’s caught up in her own creative juices, but I think she remembers this one!
1 can of black beans, drained and rinsed * 3-4 small cloves of shallot, finely minced * 1 ear fresh, uncooked corn, cut from the cob * freshly chopped Cilantro, 2 teaspoons, or to taste * juice of one fresh lime to bring it all together. (You may substitute 2 teaspoons of bottled lime juice if needed) Start with 2 teaspoons but add a 3rd if needed *
Mix all ingredients together, letting them sit in a bowl or serving dish for a minimum of a half an hour ensuring the flavors meld well. May be served at room temperature or chilled. (Aunt Bea prefers it chilled.) This Mexican Black Bean and Corn Relish is great with baked tortilla triangles, baked pita strips or baked flat bread, and sliced avocado.
Well, I’m rolling down my garters and putting my feet up while I enjoy a nice cup of Camomile and Lavender hot tea on the deck! Here on the mountain, it’s a delightful 70 degrees today! Aunt-Bea is in paradise, for sure.