It rained on The Mountain Wednesday night. Drizzled, mostly. Around 8am Thursday, with temps in the mid-50s, a bona fide soaker began and didn’t let up ’til almost 3pm.
We ended up with over an inch. If you want to know what rain like that means to us here in Ozarkansas, check out this map.
Half the state was downgraded from “moderate” wildfire danger to “low.” Many burn bans were lifted.
The mercury didn’t break 60°F until well after noon. The cabin hovered around 65°F most of the day. It was wonderfully chilly.
While the rain fell, I did indoor chores. I knocked out laundry early, for one, including bedding. I also got a head start on dinner, prepping a single serving of cukes’n’onions.
In my previous life, I had a rice cooker. I’ve missed it, resorting to “minute rice” — a poor substitute, I’ll grant that. I fully intended to restore a rice cooker to my kitchen arsenal, but I’ve been waiting for an irresistible deal, either used at the county thrift shop or new online.
I made my move this week. It didn’t bust my budget.
For its inaugural meal, I fancied making white rice and black beans (one pot).
Strangely, I had no black beans. No plain ol’ beans of any kind, in fact. (All I had were pre-seasoned in one way or another, and I wanted to add my own touch.) I pulled a can of Bush’s Sidekicks “Southwest Zest Pinto Beans” off the shelf and spiked them with several dehydrated jalapeño rings.
And there was no white rice in my pantry, only brown. That’d be fine. The new-to-me rice pot cooked it perfectly.
All together — beans over rice, warm tortilla on the side, plus the cukes’n’onions and my last canned margarita — it made for a damned good feed.
Summer will return today, with 80s the norm for the next two weeks. This one fall-like day, though, along with a hot and hearty meal to end it, have me anxious for the arrival of the upcoming season.
Take care of yourselves, Patriots. Stay calm. Stay sharp. Stay free.
#WiseUp #LibertyOrDeath #Ungovernable