As I thought it would happen, Chaz absolutely did not feel like cooking after work. So I grabbed a giant can of pinto beans that we bought when we were still living in Sacramento and went to the kitchen. Now we normally buy dry beans, soak them overnight and cook them proper, but sometimes you use what you have in the amount of time alloted.
I performed a quick survey of the kitchen, including any leftovers that could be utilized and decided to make a mash-up of the beans, leftovers from the Japanese Sweet Potato dish we had earlier in the week and a bunch of if-we-don’t-eat-this-tonight-it’ll-get-tossed-in-the-compost-bin kale. What resulted was not only tasty but very filling. That’s why we love beans so much! Their nutritional profile is outstanding, giving you a lot of bang for your buck.
And then, out of nowhere, Chaz asks me if I want to try something he’s never made before but thinks is worth a shot. I of course, being the newly converted adventurous eater that I am, said yes. And I am ever so glad that I did.
He came up with a chai tea that uses coconut milk. It was a creamy, rich-but-not-too-rich tea that I feel I am not going to be able to get enough of. Amazing. While our dinner was cooling, he heated the coconut milk with water and some spices, let it simmer for a bit and then poured that over Kukicha tea bags. The tea steeped as we ate dinner, giving it plenty of time for the flavors to develop and mingle with one another. After we finished eating, we added just a tad of agave syrup to sweeten it up and it turned into a sort of dessert. It was really nice.
Tonight, Chaz is committed to cooking dinner for us. And with that, he wants to film his first tutorials. But we’ll see. It’s been super busy at the restaurant which can really take it out of him. Who knows? Maybe I’ll have to wing it again and come up with something else that’s tasty!