Hanging with the Hamiltons: Day 2

Starting the day with a crying toddler at 5:30 am does not a happy family make. Vivy was upset that Jimmy went to work in the morning and proceeded to cry next to my bed. Once realizing that I was not to be roused from my beauty sleep, she moved on to the next victims. Ryann and Cara were awoken by Vivy's wails. We still got out the door early regardless of the rough morning, due to my perpetually thirty minute advance internal clock.
It took me the full morning commute and pet feeding to finally let go of the frustration with our unpleasant alarm clock. Just enough time to start prepping for the missionary dinner for which we had signed up.  Am I crazy?! (Yes. Yes, I am.)
The girls, as always were a huge help. They picked up the house while I cooked dinner. Luckily we were so efficient because Jimmy came home from work sick and was not able to pitch in at all. Dinner with the missionaries was... interesting. Usually we talk about investigators and the work the missionaries are doing. This time around, we had a new elder that had watched Jimmy's YouTube station at home and monopolized the whole conversation with language I did not understand. Fortunately, the food was good because it kept me and the kids occupied. Seriously, the kids downed everything. And so, I will leave a copy of the recipe on this here post just in case you want in on the action.

Thought of the day: How can someone so little cause so much turbulence?

Black Beans and Mango Salsa with Lime Crema

1 lb dried black beans
2 onions (one whole and peeled, one diced)
2 bay leaves
1 TB dried oregano
4-6 slices good bacon, cubed
2 tsp cumin
1 jalapeno, minced
4 garlic cloves, crushed
1 bunch cilantro, chopped
Salt and pepper

In a large pot, place rinsed black beans, one whole onion, two bay leaves and oregano. Cover with cold water by two inches and bring to a boil. Reduce heat to medium and cook for 2-3 hours. Add more water as needed. Meanwhile, saute bacon until crispy. Add diced onion and cook until soft, about 5-7 minutes. Add jalapeno, garlic and cumin, cook until fragrant. Stir in cilantro and cook another 2 minutes. Set aside. When beans are tender, remove bay leaves and onion. Reserve cooking liquid. Still bacon mixture into beans and slowly stir in enough cooking liquid to bring beans to your desired consistency. Salt a pepper generously. Bring to a boil. Serve.

Mango Salsa
1 mango, peeled and diced
1 tomato, diced
1 avocado, diced
1 garlic clove, crushed
2 TB finely minced red onion
1/2 cup chopped cilantro
zest and juice of one lime
Salt and pepper

Mix all ingredients and serve over beans.

Lime Crema
1 cup sour cream
zest and juice of one lime
1-2 tsp chipotle in adobo sauce, chopped
salt and pepper
 Stir together and serve over beans.

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