>  ML> I remember such places in my distant past. I hope the
>  ML> dining table is big enough so three can sit down for
>  ML> supper without moving all the crap out of the way.
>   We have a second dining room table in the living room that is used for
>   meals.  It's a strange shaped apartment with lots of space except for
>   the kitchen.

Is the layout bad for if you did prep in some other
room? That would involve toting stuff all over, but
it might be worth it for the elbow room.

>   I also have an cleaver I forgot to mention that is sharp.
>   I don't hide that one as no one knows how to use it so it's
>   safe.

I'd be inclined to hide it extra, because it's easier
to abuse (though, if it's a real Chinese cleaver, the
iron is probably soft enough so the edge can easily be
restored even from the worst damage).

>  ML> found that the best use for hers was as an exotic
>  ML> wall decoration. Oh, well, they cost only a buck or
>  ML> two each.
>   Never owned a wok... Cook asian food and have just always
>   used a deep cast iron pan.

I prefer thin pans for stir-fry - grew up with
Revere Ware. Faster response and less residual
heat. For long-cooked things, of course thick
and with great heat capacity is fine.

>  ML> I'm facing a sinkful of dishes caused by Lilli's
>  ML> having fixed one waffle for one for breakfast this
>  ML> morning. It's a frequent dilemma - do I let the stuff
>  ML> just sit there, or do I sigh and shrug and roll up my
>  ML> proverbial sleeves, rewarding bad behavior.
>   Just wash them or you will have more to do later.  That's
>   what I do.

To give her her due, she does clear the dining table
after dinner and sometimes does the residual kitchen
cleanup, of which there's not often a lot, because I
try to keep up with my mess.

Sloppy Joseph-BEANS!
categories: California, main
servings: 6

30 oz black beans (2 cn)
olive oil for sauteing
1 Tb brown sugar
1 lb ground beef
1 lg sweet onion, chopped
6 garlic cloves, minced
8 fresh basil leaves, chopped (more tt)
1/2 ts pepper
1/2 ts Montreal or other steak seasoning
1/2 ts turmeric
1/2 ts paprika
1/4 ts cinnamon
salt

Saute onion in ample olive oil; add brown sugar, salt,
and steak seasoning. Wilt until golden.

In another saucepan simmer beans with ample olive oil
and garlic over low-medium heat until slightly bubbly, 
10 min. Mix in onion mixture and raw ground beef. Add
other seasonings and mix well. Simmer 20 min on low-
medium heat until meat is cooked. Correct seasoning.

Serve with the starch of your choice or spoon it on a
bun for a sloppy Joseph-BEANS; or you can let it cool,
take a scoop of it, flatten it, coat it with flour,
and fry it for a "healthy Southwest 'burger.'"

adapted from Chef Felix via Kaitlin Endres, Ramona Home Journal Sept. 2020