traditional Basque cake filled with prunes and custard

Next, history was made. The Rent Week Special was brought into this cold dark world where at least the gas was still working. I made 1 cup of rice and proceeded to open, drain, and empty 1 can of black beans and 1 can of sweet corn into said rice. As the rice was cooking, I had sliced and fried the chorizo with the tiniest bit of vegetable oil, so the exposed parts got nice and crispy. I then dumped the chorizo and its juices into the pot of rice, mixing and seasoning with cumin, chile powder, salt, and black pepper. The dish changes from time to time. Sometimes I crumble the chorizo. Sometimes I use garbanzo beans in place of black beans. Pre-shredded packaged cheese won't hurt. And you know what? It’s good as hell. It’s seriously delicious. Always. There aren’t any micro-greens, no softly fermented vegetables. No heritage breed meats and no artisanal cheese. But it’s satisfying, salty, and fills you all the way up. I make this dish at least once a month, and it raises the same