This bread was baked in a crock pot by Stephanie at A Year of Slow Cooking. I was encouraged to try this as I don't want to bake in the oven and make my air conditioner work that much harder!

However, I found a more savory recipe than Stephanie's here.
It features green chilies and all in the batter. [there is even a version using broccoli!]
Hooray for slow cookers!!!!
This all started yesterday when I was reading the Pioneer Woman Cooks blog about cooking Spicy Beans. Her photos make the dish look fabulous!
My thoughts on her directions----I would never cook pinto beans without pre-boiling and discarding the first cooking water by draining them and then continuing to cook in fresh water; and no matter how tasty I wanted them to be, I don't add the salt ( or the salty ham, etc) until the beans are tender....otherwise they stay tough!

So that's dinner for tonight...or should I say "supper"??? Pinto beans and cornbread with fresh chopped onion on top and maybe to cool things off even more, some cottage cheese on the side!

The late afternoon sun shine in on a still life.....it has been a good Thanksgiving!

We stayed here and had a quiet day, Mr. Pear is still recuperating from the knee replacement and I have only today off from work. I was able to paint and enjoy the day. We watched the Macy's parade and Mr. P is into the football as well as a brief walk around the block.

A crockpot cooked for me! Turkey breast is so tender that way! I added sage and thyme from the garden so it was very fragrant and delicious! Pumpkin pie is still beckoning.

I will be putting two paintings in ETSY and post about them on my art blog ! I hope you'll take a look!

What's in the crock pot today?
I chose this one as I have fresh cilantro and want to use it. [We also have the Southwestern black bean and rice salad I posted a couple of weeks ago....July 25th, I think].....off to work now, dinner will be ready when I come home!

Cuban Ropa Vieja
From Woman's Day November 1, 2006

Photo: Dasha Wright

INGREDIENTS
2 cubanelle or Italian frying peppers, seeded and sliced
1 cup sliced onion
1 can (8 oz) tomato sauce
1/4 cup tomato paste
1 Tbsp each olive oil, cider vinegar and minced garlic
1 tsp ground cumin
1 bay leaf
1/2 tsp salt
1 1/2-lb boneless chuck steak
1/3 cup coarsely chopped alcaparrado (we used Goya), or 1/3 cup pimiento-stuffed olives plus
2 Tbsp chopped capers
1/3 cup chopped cilantro
PREPARATION
1. Mix all ingredients except steak, alcaparrado and cilantro in a 3 1/2-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.

2. Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board. Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in alcaparrado and chopped cilantro and serve.Ropa vieja means "old clothes" in Spanish. This famous Cuban dish is so named because the shredded beef resembles clothes so worn that they fall apart. Alcaparrado means green olives, often stuffed with pimientos and capers mixed together.