I meant to give you an update a couple of days ago.  Then things got crazy and by the end of the day I was so bagged that I couldn't think.
I wanted to give you a fantastic recipe for some of the fantastic food that I made this week... except I didn't make any.
I had thought that I could give you an entire post on planting garlic cloves in the fall and how they would turn into awesome garlic scapes and whole cloves of garlic next spring... but I didn't actually plant any.
The real kicker here is that I can't really figure out what I did.  I know what I didn't do but what the hell did I do?  Here's the rundown.  I met this wonderful lady this week.  She is fantastic and being able to work so closely with a Canadian Icon is an honour.  (I'm using present tense because I get to see her again this week)  She is coaching two of our boys who are soloing with the TSP next weekend.  I'm in the thick of that.  The concerts are piling up thick and fast over here.  Advent season is in full swing.
Truth is, as much as my heart was in the right place,  I wouldn't have known what to cook because my head was drowning in a sea of work.  I did manage to keep biking to work all week.  It's the time of year when each week that goes by and I'm still biking feels like a gift.  First of December and still going strong.
One of my friends and colleagues and I are going on a little adventure late next week.  We've decided to finally do something we've always wanted to do.  We've researched, we've sought out a venue and we've booked our time.  It's going to hurt a little but we'll be able to hold each others hand and eat chocolate together to dull the sting.  So that was a big part of my week too.
I've been fuelling my runs with this music... and some of this too.  It's amazing how some good music gets you through a hard-to-get-motivated run.  These guys came and did a workshop at our school a week or so ago and they totally got me into piano trios.  Especially this one.  BTW - they are the most generous people - the cellist stayed back after the school show and coached some of our gr 12 boys who have formed a string trio.  Genuine.


It's amazing how quickly one's brain can get sidelined.  I've been so focussed on how busy things are that I've talked myself out of making food.  It's too time consuming.  I don't have the ingredients.  I have no inspiration.  Screw it.  This took me about 15 minutes tonight.  It's tasty.  It's good for me and it's a hell of a lot cheaper than going out.  This isn't so much a recipe for you as an inspiration.  Add and subtract at will.


Sweet Potato and Black Bean Quesadilla's
serves 4(ish)

2 med sweet potato's, partially peeled and cubed into 1 inch cubes
1/2 cup onion, diced
3 cloves garlic, minced
1 can (400ml) 1 1/2 cups black beans, rinsed and set aside
1 tbsp chili powder
1/2 tsp cumin
pinch of salt and pepper
shredded cheese (Monterey Jack, Cheddar, whatever you've got)
sour cream
salsa
greens (again, whatever you've got: spinach, lettuce, chard, etc) broken into small pieces
soft tortilla shells

Boil the sweet potato cubes in a small amount of water for about 5 minutes or just until soft but not mushy.  Drain and set aside.
Heat a large pot or skillet over medium heat.  Add a little oil or lard if you have.  Add the onion and cook until soft, stirring frequently.  Once the onion is softened add in the garlic.  Cook for about a minute and then add in the drained beans.  Stir constantly.  Add in the sweet potatoes and the spices.  Stir until everything is mixed well and things are pretty dry.
Remove from the heat.
Heat a heavy bottomed skillet (caste iron works really well here) over medium heat.  Add a little lard or oil but just a little.
Place 1 tortilla shell on the heated skillet.  Add about a half a cup of the bean/sweet potato mixture and spread it out evenly.  Add a good sprinkling of cheese and place another tortilla shell on the top.  Turn over once the bottomed looks slightly browned.  Heat until the cheese has melted.
Remove from heat.  Cut into quarters and add some sour cream and a generous tbsp of salsa on top of each piece.