Wandering Adventure Party

I combined Mexican and Indian traditions there in ways that I doubt either would be willing to claim as their own. Which makes this an American dish I guess. Whatever, it is good and you should try it.

Curried refrieed. I normally ‘cheat’ with cans. Adjust for what you have.

a bit of oil/butter, cook a couple garlic cloves. Then throw some whole mustard seed in until they start to pop, some toast some whole cumin, then corriander until it snells good. I didn’t use termeric last tine but that goes well too. Then add pinto beans, until warm and snash.

lentils do well too.

note that I didn’t give amounts. I have done this so often that I can follow the dump the right anount in plan.

And soon you are going down the rabbit hole of making everything. Homemade tortillas, raise the vegetables in your garden, buy land in the country so you can raise you own beef. Then you go the next level and are making a new universe from scratch…

Have fun, cooking is a fun hobby that gives you better food (often healthier tastier, and cheaper!).

Not what I use most, but coco powder is very underrated in savory dishes. Just a little bit can add a lot to many dishes. (the ones I use most have been well covered)

A little bit can go a long way in most dishes. You get used to sweet though and soon you demand more and more.

You can never have too much thyme. \runs