Some cool od grinding pictures:
The Fantastic Ball Court
Image by Dysanovic
This is exactly where the Mayans played a sport where the "winner" (i.e. person to get a ball although a single of the hoops which can be noticed on the walls) gets sacrificed!
For far more data about the sport that the ancient Mayans utilised to play check out this website.
Fan Clubmoss od Southern Ground Cedar
Image by Distant Hill Gardens
Fan Clubmoss, or Southern Ground Cedar, (Diphasiastrum digitatum, syn. Lycopodium digitatum) is the most widespread species of Diphasiastrum in North America. It is one particular of a handful of sorts of seedless vascular plants deemed to be fern allies and not accurate ferns. Like ferns, fern allies disperse spores to reproduce.
This Lycopodium species was as soon as a single of the principal clubmoss species employed for the collection of Lycopodium powder, which was employed as a primitive flashpowder.
Ground Pork with Black Beans, Roasted Potatoes & Peppers
Image by sweet mustache
The recipe for the roasted potatoes is right here. I used a medium red bell pepper and a small orange bell pepper cut into 1/2 inch strips in place of the green bell pepper. I just washed the potatoes (making use of tiny red ones), squared them off and cut into 1/2 pieces. Topped it with a bit of crispy bacon for a garnish.
The inspiration for the ground pork dish is here, but I changed it very a bit.
1 lb ground pork
Cooked Chorizo (I had about 3/4 cup)
3 garlic cloves, diced
1 medium onion, chopped
1 Tbs soy sauce
1 Tbs Worcestershire Sauce
1 Tbs Tabil Seasoning
1 14.5 oz can of black beans (undrained)
two/three cup basmati rice
1 cup chicken broth (a guess, as I just eye-balled it)
Heat a huge pan over medium heat, add the pork and cook until browned, about 7 minutes.
Stir in the cooked Chorizo. Then add the garlic and onion. Cook till the onion softens, about five minutes.
Add the Tabil seasoning, soy sauce and Worcestershire Sauce. Stir to combine and cook for a minute or two. Stir in the black beans and cook another minute or two.
Add the rice and chicken broth. Turn the heat to high and bring to a boil. Then cover and turn the heat to low. Cook covered till all the liquid as been absorbed, about 25 minutes.
Get rid of from the heat and serve.
You could add more rice and chicken broth and make this a meal all by itself. I would also add possibly an additional teaspoon of the seasoning subsequent time.
Neither dish was true spicy, but both had a lingering heat that stayed with you for a few seconds following consuming.
Each were very excellent and filling. The peppers turned out extremely sweet. An all around great and aromatic meal.