Lucinda! Wassup? and what are you having for supper Sunday, July 8?
I am going to try and replicate my favorite dish from the satire lounge in Denver - sour cream and beef burritos smothered with chili and cheese. It is one of about 4 dishes that I actually dream about.
= new reply since forum marked as read
i get down to denver a couple times a year and am always looking for new places.
edit: oops, just saw it in the op. oh, east colfax 
The chili I made was pretty much inedible. The mistakes I made were so bad that I am embarrassed to outline them here. Let's just leave it at inedible.
But, since I had *smothered* the burritos with it, it was there to stay.
The ground beef and sour cream filling was pretty good, though, and I was able to dig that out.
FWIW, my husband ate every single bite of his, though.
I've made it before and it's super easy to make, very fast and very yummy.
I too am worried about Lucinda! Will continue to send positive vibes her way.
Here's the recipe in case any one is interested;
Ingredients
1 cup basmati rice
2 limes
1 can (14-ounce) light coconut milk
1 medium (6- to 8-ounce) onion, thinly sliced
1 teaspoon curry powder
Salt
Pepper
1/4 cup chunky peanut butter
1/4 cup water
1 head cauliflower, cored and cut into small florets
1 can (14- to 15-ounce) garbanzo beans (chickpeas), rinsed and drained
Directions
Prepare rice as label directs. From limes, finely grate peel into small bowl. Squeeze 2 tablespoons lime juice into another small bowl.
In 5- to 6-quart saucepot, heat 1/2 cup coconut milk on medium-high until bubbling. Add onion, curry powder, and 1/4 teaspoon salt; cook 5 to 6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.
Into pot with onion, whisk peanut butter, water, and remaining coconut milk. Heat to boiling on high. Reduce heat to medium. Add cauliflower and beans; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and 1/4 teaspoon salt.
When rice is cooked, fluff with fork; gently fold in reserved lime peel. Serve curry with rice.
Used a new find, packaged mac 'n cheese mix - Annie's brand spiral pasta and parmesan cheese mix. Organic, west coast local. Very good.
Soaked some fresh green beans, onions and mushrooms with spices for an hour to soften. Basil, a bit of thyme. Passed on the garlic for this.
Drained all well, but saved the water for the pasta boil. Added the beans to the pasta boil when I got to cooking. Sauteed onions & mushrooms in butter on the side while the pasta was boiling.
When the pasta was al dante, blended all with a bit of half & half, some butter and black pepper. Keeper.
I am a secret lover of boxed mac and cheese and will look for this brand. But I have to admit my most favorite ever is Velveeta and shells by Kraft.
Annie's brand, fwiw, has a rabbit logo ("Rabbit of Approval"
. Oregon product distributed by a Berkeley company.
Mac 'n cheese fan here, as well. And another option- a Sicilian standard - Macaroni with garlic and oil. Sauteed garlic & red pepper flakes, cooked pasta, tossed with olive oil, grated parmesan and bread crumbs.
They also may have been hit by storms and not have power. We do worry about her when she's not here spreading sunshine!
Sometimes she just doesn't feel well enough.
Makes me wish I knew magic. I'd 'poof' her back to robust health! 
