Here’s the result of M.’s dinner prep: Pinto beans combined with pork (neck bones), red peppers, “California” dried red chilis, onions, garlic, favorite spices from Penzey’s in Menlo Park (Half-sharp paprika, cumin, mustard, hickory flavor, and tumeric), with a dab of pumpkin seed mole. I’ll bet that’s not the pork and beans you expected (maybe something more like “Boston baked”?)
It was spicy, but not hot; served simply with a light salad, and wheat bread. A lovely, warming dinner for a cool summer evening.
Muffins in the morning, inspired by Penzey’s spice catalogue
Menlo Park, Books, Inc., the Changing World [and Penzey’s]
Penzey’s Spice and Everything Nice by Cooking with the Single Guy (now Focus:Snap:Eat).