Hi everyone. I am proud to say that I have just sent you all my 100th blog. Thank you so much for subscribing when there are so many other blogs out there and when I am certain you are busy. I truly do appreciate your committment to Take Back the Kitchen and to take back YOUR kitchen. It has been great fun writing them and I have appreciated and enjoyed your comments and questions.
As you know, I post every other day but I have a question for you: Is it helpful? Is it enough? Is it too much? Would you prefer once a week? What questions do you have that have not been addressed?
This blog is for all of you and, going forward, I want to help you all the best that I can. Would you be so kind as to comment on the blog by going to Takebackthekitchen.com and clicking on “comments” after this post? I would really appreciate the feedback. Thanks!
Also, I would love to tell you all about a great new local and National website called Suzysaid.com I am actually featured as the “Buzz of the Week” this week so check them out and subscribe! In a very manageable way, the site gives you weekly updates on all the goings-on for kids and families in your neck of the woods as well as news, resources and tips. It is my new favorite site.
Speaking of manageable, I have an easy, delicious and healthy recipe I created after being inspired by a sweet potato salad at a party this past weekend. I hope you like it.
Black Bean and Sweet Potato Salad:
1 boiled, large sweet potato cut into 1/2″ chunks
1 1/2 cups cooked black beans (or black beans from a can)
1/4 tsp salt but more to taste
1/2 small red onion, chopped fine
2 TBS finely chopped cilantro-MUST be chopped very finely or they will taste too grassy
3 TBS Olive oil, more to taste if need be
Combine beans and potatoes, add onions, cilantro,and finish off with Olive oil and salt. Add more of whichever ingredient you like best and enjoy!