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Summer is around the corner for many, but it's already started here in the South. Temps are soaring into the upper 80s making it feel like 100. Pool is open.
As usual there is something even in the summer that catches a writer's or artist's eye
Go to that little place by the seaside to grab a sweet treat
Or the diner that serves handspun milkshakes with hotdogs or hamburgersas you deck it up how you want it with a side of fries or slaw
There's nothing else like them, just like the
good ole' days!
Check out new places to take solitude
Watermelon is ripe and ready to eat
Listen to great music or read a catch up on summer reading
Rerun movies with a flare of laughter as
Summer days put us into a daze
As summer cookouts or a seaside or go to the square for a summer meal to relax and
hear open mic music, new songs to first reads of a story to see how others respond. Do it if you dare!
Ingredients: 1 tablespoon oil 500 g (1.1lb) minced beef (10-15% fat) ¼ teaspoon salt ½ teaspoon black pepper 1 onion peeled and finely diced 1 red bell pepper deseeded and finely diced 1 yellow bell pepper deseeded and finely diced 3 cloves minced garlic peeled and minced 3 tablespoons Fajita seasoning mix 1 teaspoon smoked paprika 1 beef stock cube crumbled 2 tablespoons hot pepper sauce - I use Franks hot sauce 2 tablespoons tomato puree (paste in USA) 400 g (14oz) jar passata 400 g (14oz) tin black beans drained 1 tablespoon light brown sugar 120 ml (½ cup) water 150 g (1 ½ packed cups) grated mixed cheese (I use a mixture of cheddar and red Leicester)
Instructions 1. Add the oil to a frying pan (skillet) over a med-high heat 2. Add the minced beef, salt and pepper and cook for 5 minutes until the beef is browned breaking up any large bits as you cook the beef. 3. Add the onion, red bell pepper, yellow bell pepper and garlic and fry for a further 5 minutes, stirring often. 4. Add the fajita seasoning, smoked paprika, beef stock cube, hot sauce and tomato puree and cook for another 2 minutes stirring continuously. Ingredients: 1 tablespoon oil 500 g (1.1lb) minced beef (10-15% fat) ¼ teaspoon salt ½ teaspoon black pepper 1 onion peeled and finely diced 1 red bell pepper deseeded and finely diced 1 yellow bell pepper deseeded and finely diced 3 cloves minced garlic peeled and minced 3 tablespoons Fajita seasoning mix 1 teaspoon smoked paprika 1 beef stock cube crumbled 2 tablespoons hot pepper sauce - I use Franks hot sauce 2 tablespoons tomato puree (paste in USA) 400 g (14oz) jar passata 400 g (14oz) tin black beans drained 1 tablespoon light brown sugar 5. Add the passata, black beans, sugar and water. Stir everything together, bring to a simmer, turn down the heat and cook for 10 minutes stirring occasionally. 6. Sprinkle on the cheese, place a lid (or foil) on the pan and cook for a final 2 minutes to allow the cheese to melt (if you don't have a lid, just cook for a couple of minutes longer, or you can place under a grill/broiler if your pan is grill-proof. 7. Serve over boiled rice, topped with a sprinkling of fresh coriander. I like to top with sliced jalapeΓ±os, avocado and chopped tomatoes too.