Nate just came out of his coma after sleeping with his step-sister and cheating on his pregnant wife. I cant wait to get to the end but my little computer is acting sooooo sloooowwww. Its driving me nuts!
Toll Brothers home page to see if they were still selling beach houses in Berlin, MD. We looked at these probably 3 years ago when the development first went up and they were going for $800-$900k. I have no idea why it popped into my head to look them up while I was driving home tonight, but that's what I just did before I came here. Ya, dropped drastically in price, but still not cheap enough to warrant a beach house. Maybe if I play the lottery this weekend sigh
Ranch beans are a Texas thing, but I like them here in the land of sah-weeeeeeet baked beans. This is from Epicurious, similar to what I do. BBQ bread is just a style of bread, sort of short and seeded, but I'll season it between slices, wrap in foil, throw on grill.
5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeņo chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
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Preparation - Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.