Here at the Moldy Mansion, we rarely use a recipe, but sometimes our improvised cookery is good enough to merit repeating. That's how we came across some of our favorite dishes like Porquishe, and Smokey Cowboy Beans and Rice.

    However, the sophisticated palate (or even mine and Tom's) cannot abide the same food all the time. So when faced with a pot of rice tonight, I immediately added beans before realizing that I didn't want Smokey Cowboy Beans and Rice. In fact, for a change, I wanted the opposite. So instead of adding our usual secret blend of spices, I decided to use the opposite spices

    Using only ingredients that would never go in Smokey Cowboy Beans and Rice, I added ginger, mustard, parsley, cinammon, and edam cheese. It was almost an Indian flavor, which makes sense because Indian is the opposite of Cowboy. So we tried this exciting new Indian Rice and Beans.

    It tasted... interesting.

    Next time, we'll definitely be having Smokey Cowboy Beans and Rice again.