Bits and Pieces and Beans

Random thought goes here.

Life has been a little hectic this week, and it is reflected in my thought patterns I’m afraid. I’ll try to have a proper blog post up in the middle of the week. In the meantime, enjoy the random! Also, a very Happy July 4th to all my countrypersons and Happy Birthday to my country.

I’m sure you’ve noticed that there’s a new little section in the sidebar called “Non-fiction.” You didn’t think I just wrote fiction, did you? Well, in any case, it shows my progress and goals for the dissertation. I’m very pleased to say that I got the first chunk sent to my advisor, and then had a very productive chat with her over coffee about it. I am filled with confidence and purpose! Which should last at least until the end of the week. In other writing news, I got my short story for the Words Undone June Short Story Contest written, reworked, edited, polished and sent off yesterday evening. Now I am in that exciting period where-in I refresh my email account every five minutes despite the fact that I know there is no possible way I would get a reply yet. (If you want to really have some fun, start sending me random emails every hour. Then follow my twitter account as I wax neurotic!) The story, entitled A Mechanical Misadventure, is linked with Through Brass Goggles, so I promise that if it doesn’t win the contest, it will appear somewhere by the time TBG is finished. In order to take my mind off of the sent submission, and the editing I should be doing, I’ve also started another short story. This one is another attempt at an erotica story, and will hopefully be for paid publication. More on that as it becomes available, of course.

In reading news, I finally found out why the book I ordered, Soulless, hadn’t been shipped yet. Apparently, the Parasol Protectorate series hasn’t been released in Britain yet. This isn’t exactly a surprise, since it takes time for non-over-night-phenomenon to cross borders sometimes. I understand. Contracts have to be negotiated, publisher deals worked out, rights carefully guarded. What I am not alright with is the fact that the Waterstone’s website went to a great deal of trouble to conceal the fact that this would be a pre-order from their customers. Fun things like: ambiguous, tiny, greyed-out text informing you that it would not be released until a certain date. Or the nicely ambiguous “Waiting to be picked from our warehouse” status on the order page, as opposed to a firm “Will not ship until X date.” Equally confusing was the local public library listing it on their card-catalog, with no waiting list. I’m sure you can see how I might be mis-led by all this. Long story short, I have to wait until I get home to the states to read any of them. On the bright side, by the time I can read them, they should all be released already. Meanwhile, I am debating which of the other books on my rather long reading-list to indulge myself in.

I realized recently that there has been a severe lack of food on this blog. Food is a very important part of writing, because it feeds the brain! Also, because I get hungry a lot. So here goes. I don’t like Beans on Toast. Which, if I ever went out for breakfast anymore, would be a bit of a problem over here, since it’s like…a staple. However, I did discover this week how to make an utterly delicious variation, and then I ate it for dinner. I am subversive, yes I am! Anyway, I am going to share it with you, because it is so amazingly delicious that everyone should eat it!

You’ll need:

  • Two pieces of bread, toasted (Seeded batch multi-grain is tasty!)
  • Two eggs, preferably large brown free-range eggs
  • Two large table-spoons of refried beans (like for a burrito)
  • Butter (for the frying pan)
  • Hidden valley ranch (If you can mix your own using sour cream, that is best)
  • 1 Slice cheese (processed for preference, but any will do)
  • Assorted spices, particularly garlic, but pepper, basil, and salt are all good too
  • Salsa (pico de gallo will work too)

First, put the beans and cheese in the microwave to heat up. Mix in some powdered garlic if you’re so inclined. Toast the bread and start heating your pan with some butter in it. When the cheese has melted, mix it up with the beans to make a thick goopy paste, then make sure it is heated evenly throughout. Once the bread is toasted to taste (I like mine light brown) slather some ranch on it and divide the beans evenly between the two pieces of bread. Fry your eggs in the now-hot pan, adding spices to taste. I prefer my eggs over-easy, but any degree of frying will work. One egg to one piece of bread, top with salsa, and enjoy!

Eggs and beans on toast

Scrumptious egg and beans on toast for breakfast

Thought for the Week: “It only seems as if you’re doing anything when you worry.” L. M. Mongomery

Currently Reading: Ancient Egyptian Literature Vol. I & II edited by Miriam Lichtheim



  1. Abby said,

    July 5, 2010 at 12:02 am

    That sounds absolutely delicious!

    Now I have the urge to blog about food.

  2. Anne (aka "stormie" ) said,

    July 5, 2010 at 6:06 pm

    Never thought to use Hidden Valley Ranch. Love the recipe!

  3. October 17, 2012 at 10:31 pm

    […] recipe was first published here. Happy […]

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