This week, Thatbaby wanted to share with you his most recent reading pursuit. He's been waiting a whole year to dig his teeth into the sequel of the book pictured above.
The Evolution of Mara Dyer came out on October 23. Thatbaby was one of the first in line to get his hands on it, requiring his own copy because he just couldn't wait for Thatboy and I to finish it. Which makes sense, because Thatboy and I haven't finished our copies yet, while Thatbaby has been waggling his little butt around bragging that he's going to spoil the ending.
In reality, this is just a shameless plug for my friend Michelle's book. Not that she needs a plug from me. The book made the NY Times Bestseller list its first week out! Anyway, it is Thatbaby's strong recommendation that you head out and grab a copy of The Evolution of Mara Dyer as soon as possible. You don't want Thatbaby bragging about how he's more literate than you are, right?
One thing I know I've shared with you is that I used to work at a restaurant called "El Torito Grill." It was/is California Mexican, meaning the food was not quite your typical hard shelled tacos or taco salads in giant tortilla shells. Our "taco salad" was actually a salad atop a single, flat tostada instead. With refried black beans instead of pinto, and a nice light raspberry chipotle vinaigrette. With some leftover tostadas to use up, I thought back to this salad as an alternative to our typical baked tostadas.
1 Tbsp olive oil
2 cloves garlic, minced
1 can black beans, drained and rinsed
salt and pepper
1 tsp cumin
1 carrot, grated
1/2 cup of monterey jack, shredded
- Heat olive oil in a skillet over low heat. Add half the garlic and cook just until fragrant.
- Stir in the black beans, cumin, and salt and pepper to taste. Cook for 7-8 minutes, then remove from heat.
- Smash the beans with the back of a fork.
- Toss the mixed greens with the carrot and the vinaigrette.
- Spread the beans on the tostadas and top with guacamole, salad and cheese.