I’ve all the time been an incredible fan of cooking, I like to cook dinner, to be taught and to share the experiences of cooking and tasting. As soon as on the beach home, after an enthusiastic greeting by doggies, I set to frying bacon and making my huevos rancheros. I heated up a can of drained (natural) black beans with garlic and onion granules and a few spices, and a few spoonfuls of bacon fat, mashed a bit of. The bacon was crisped perfectly underneath A___’s ministrations and the tortillas have been fried in the bacon fats (and carefully blotted, I’d add). On condition that we each have tennis elbow for various causes, I employed the Cuisinart for a quick salsa of heirloom tomatoes, garlic, red onion, yellow bell pepper, Anaheim chile and jalapeño, cilantro, limes and cumin – so fast to arrange and to die for. The eggs …