ufo cookbook

Ok.  Here’s what happened.  I, Pepper Stokes, was late for my paper route.  It was real early— maybe 3:30 or 4:00 in the morning.  I was late.  I mean real late.

I had to get to the newspaper depot quick.  So, I drove fast.  Real fast.  My lights weren’t even  on.

Then out from nowhere, this little— some—thing— jumped out in front of me.  I slammed on the brakes, switched on the lights and backed up a little.  “Lord, Jesus, just make it be well!”

Next thing I saw — there’s this little grayish-purplish-greenish-big-head-black-eyed-non-human-creature crawling on the hood of my truck.  I don’t know if it was an ET or an alien.   I knew it wasn’t an armadillo.  I reached for anything I could.  I only had my snack baggie of tortilla chips and refried beans.   I forgot the guacamole and salsa at home.  I was so late.  Anyway, I put the little ET guy on the side of the road with my snack pack.  I made sure it was ok.  Then, off I went.   I was real late.

Refried Beans

2 Tbsp. olive oil

1 shallot, chopped

2 garlic cloves, chopped

1 14 oz. can  pinto beans, including liquid

1 Tbsp. sour cream

salt

pepper

Heat oil in medium size sauce pot.  On medium-low heat, cook shallot and garlic for 3-5 minutes or until tender and lightly browned.  Add beans.  Mash beans with a large spoon or potato masher.  Add sour cream.  Season with salt and pepper.  Allow mixture to thicken on low heat for 3-5 minutes.  Serve with tortilla chips and salsa.