The only thing we would do differently next time is to include less whole beans and more mashed. It seemed like every bite had a little too much "chewy" texture and not enough "creamy." So a higher percentage of bean paste should do the trick.
We really love cooking. Most days we do at least one meal together, and most of our cooking is the creative type...meaning, we might begin with a recipe in mind, but never follow it exactly. ;)
We had pierogies 俄國的煎角 this weekend (pictured at left). First learned about them during my time in Canada with the Ukranian immigrant population. I made both meat-filled and cottage cheese/potato varieties. Total comfort food. Served with a dollop of sour cream and some green onion, and they freeze really well.
Also, last week some generous neighbor friends gave us a pound or two of pronghorn antelope meat爐羚羊肉, so Jerry got right to work cooking it, doctoring up the game flavor with wedges of onion and lemon. As we ate the meal, I distracted him with a story--and all of a sudden he stopped chewing. "I just ate a whole slice of lemon on accident." It was great.