Found this in the Sunday paper – Looked good – gave it a try…

Prep and cooking were pretty straight forward – You really need to appreciate cilantro if you follow the recipe as written – about 90% of the time I usually do follow a recipe as close as possible the first time and this just come across as too much cilantro flavor – If it gets made again – the cumin will go to 2Tbls – the cilantro will go to 3/4 Cup – the water will go to 3 Cups . . .

Overall –

Good looking in the pan and on the plate

Nice and easy to prepare

I believe that with a little more cumin and about 1/2 the cilantro it will be worth giving it another run . . . Attractive enough that it would be a “company coming over” meal – and easy enough to fix that your not bogged down in the kitchen . . .

Really neat dinner “stuff” is wonderful – but when you are hammered in the kitchen that just doesn’t leave much time for “elbow rubbin and ring bumpin” – and let’s be real – this recipe works good because the finish is pretty much “touch free” except the for the garnish and you can prep that ahead of time.

Okay – I will start posting some of my cooking “stuff” – you’re welcome ( you know who you are ! ) LOL

Have Fun – Run the Gun – and remember Fish Heads are not the only thing I can cook!

I mentioned to one person that my blushing bride wanted a batch of beans and I figured I would go ahead and make some. Three phone calls and 5 text messages later here is how they go together . ( Are you chow hounds happy! – happy! –  happy!  now?? )

Get your 7 quart crock pot out – plug it  in – set it on low . . .

Gotta have some meat . . .

Cut the bacon up . . . In the skillet on low heat . . .

Ain’t that pretty . . .

While the bacon is simmering merrily away – score the hocks  about every inch or so and put them in the crock pot . . .

A little bonus recipe for hocks  – score them  – use enough pieces to cover the bottom of your stock pot – 6 or 8  of them – whatever it takes – about 1/3 cup minced garlic – 1/4 cup of hot sauce – chunk up an onion or two – 1/2 T salt – 1/2 T black pepper – cover with water by about an inch or so – – bring to a boil – reduce to a low simmer – cover and cook for about 2 1/2 hours or so  – serve over big bowls  of rice – some corn bread and a big glass of buttermilk . . . .  Just make sure they don’t boil dry!!

Now where were we???????

That’s right – making a batch of beans – wow – forgot what the hell I was doing there for a minute!!

Chop up about a 1/2 bunch of celery – into the pot . . .

Throw in a lb. of carrots . . .

!/4 cup minced garlic . . .

!/4 cup of hot sauce . . .

1/4 cup of mustard . . .

!/2 a jar of this stuff . . .

1 1/2 lbs navy beans –  1 T kosher salt – 1 T fresh ground black pepper . . .

Don’t lose track of the bacon – you want want it to just start to “crisp” . . .

And for the truly hardcore . . . drain the bacon – save the grease – you can mix it half and half with peanut butter – keep it in the fridge – it is pure heaven on a toasted English Muffin!!!!!! Better than sex – no need to shower afterwards – LOL!!

Into the crock pot . . .

Add water to about 1/2inch from the top . . .

Put the lid on the crock pot and forget it for 12 to 16 hours – and don’t forget to make sure the crock pot is on – I always make BIG batches since whenever I make them it seems like it is never enough!! Give it a stir about 1/2 way through and make sure you have enough water in the crock pot – and enjoy!!

Have Fun – Run the Gun – And remember Fish Heads are not the only thing I can cook!!