42 years!?

Has it really been 42 years since High School graduation??!!  Surely not!!

Dusty Britches, (aka Byron Townley and fellow HHS 1971 graduate) was inducted into the Bandera Music Hall of Fame. (I Gotta Talk to You)

...always been a StoryPeople goddess!!....hoping all of you boot scootin' boogie goddesses can take a turn around the dance floor with the man of your dreams.....


McDougall Gallo Pinto (Spotted Rooster)

Servings: 4

1⁄4 cup vegetable broth or water
1 onion, chopped
2 cloves garlic, minced
2 cans black beans, drained (liquid reserved) and rinsed
3 cups cooked brown rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
freshly ground black pepper

Place the water in a large non-stick frying pan and add the onion and garlic. Cook, stirring frequently until onion softens and begins to stick to the bottom of the pan. Add a bit more water or broth and re- peat until onion begins to stick again. Add remaining ingredients and mix well. Add a bit of the re- served liquid from the beans to make the rice look “dirty”, if desired. Cook until heated through. Serve hot with salsa on top.
Hint: To be more authentic, you can cook dry black beans in water to cover until tender (about 3-4 hours). You will need about 3 cups of cooked black beans. Save some of the cooking liquid to mix with the beans and rice.