<?xml version="1.0" encoding="utf-8"?><feed xmlns="http://www.w3.org/2005/Atom" ><generator uri="https://jekyllrb.com/" version="4.4.1">Jekyll</generator><link href="https://nomonum.com/feed.xml" rel="self" type="application/atom+xml" /><link href="https://nomonum.com/" rel="alternate" type="text/html" /><updated>2026-09-07T16:09:48+00:00</updated><id>https://nomonum.com/feed.xml</id><title type="html">nomonum</title><subtitle>Photos and short writing.</subtitle><author><name></name></author><entry><title type="html">Sunday Photo Dump</title><link href="https://nomonum.com/2026/09/06/photo-dump/" rel="alternate" type="text/html" title="Sunday Photo Dump" /><published>2026-09-06T00:00:00+00:00</published><updated>2026-09-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/09/06/photo-dump</id><content type="html" xml:base="https://nomonum.com/2026/09/06/photo-dump/"><![CDATA[<p><img src="/assets/images/DSC01307.JPG" alt="A white door set into a weathered red brick building, with old utility meters and pipes running down the wall" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01313.JPG" alt="A stack of old bricks with a vine growing up through it, beside a brick building in an alley" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01337.JPG" alt="Stacked terracotta roof tiles and a terracotta planter in an overgrown backyard" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01369.JPG" alt="A white farmhouse with blue-trimmed windows at the base of a wooded mountain, seen across a grassy field" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01436.JPG" alt="A roadside wooden cross sign reading &quot;House of Worship, Sun 10 AM&quot;" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01447.JPG" alt="A yellow excavator parked on a grassy embankment under a large cumulus cloud" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01484.JPG" alt="A white church steeple topped with a cross, against a blue sky with clouds" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01494.JPG" alt="Three plain wooden crosses on a grassy hilltop under a wide sky" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01519.JPG" alt="A lone tree in a field, with a white farmhouse in the distance among trees" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01539.JPG" alt="Looking straight up at a sky full of clouds, framed by tree branches" class="img-full img-center" /></p>

<p><img src="/assets/images/DSC01704.JPG" alt="A gray cat lying on a concrete path, looking up at the camera" class="img-full img-center" /></p>]]></content><author><name></name></author><category term="notes" /><summary type="html"><![CDATA[]]></summary><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://nomonum.com/assets/images/DSC01466.JPG" /><media:content medium="image" url="https://nomonum.com/assets/images/DSC01466.JPG" xmlns:media="http://search.yahoo.com/mrss/" /></entry><entry><title type="html">Carne Asada</title><link href="https://nomonum.com/2026/09/01/carne-asada/" rel="alternate" type="text/html" title="Carne Asada" /><published>2026-09-01T00:00:00+00:00</published><updated>2026-09-01T00:00:00+00:00</updated><id>https://nomonum.com/2026/09/01/carne-asada</id><content type="html" xml:base="https://nomonum.com/2026/09/01/carne-asada/"><![CDATA[<h2 id="main">Main</h2>

<ul>
  <li>2 pounds skirt steak, trimmed of excess fat</li>
</ul>

<h2 id="carne-asada-marinade">Carne Asada Marinade</h2>

<ul>
  <li>1 jalapeño, seeded and minced</li>
  <li>4 cloves garlic, minced</li>
  <li>1/2 cup fresh cilantro leaves, chopped</li>
  <li>juice of 1 orange</li>
  <li>juice of 1 lime</li>
  <li>juice of 1 lemon</li>
  <li>2 tablespoons apple cider vinegar</li>
  <li>1/3 cup olive oil</li>
  <li>1 teaspoon ground cumin</li>
  <li>1 teaspoon kosher salt</li>
  <li>1/4 teaspoon freshly ground black pepper</li>
</ul>

<h2 id="instructions">Instructions</h2>

<ol>
  <li>In a large glass baking dish, whisk together the marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours.</li>
  <li>When ready to grill, preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once, for medium-rare. Remove steaks and allow to rest for 5 minutes.</li>
  <li>Slice thinly across the grain and serve.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>6 servings</p>

<h2 id="total-time">Total Time</h2>

<p>1 hour 30 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Main]]></summary></entry><entry><title type="html">Sachem: Notes on a Grass Skipper</title><link href="https://nomonum.com/2026/08/30/sachem-skipper/" rel="alternate" type="text/html" title="Sachem: Notes on a Grass Skipper" /><published>2026-08-30T00:00:00+00:00</published><updated>2026-08-30T00:00:00+00:00</updated><id>https://nomonum.com/2026/08/30/sachem-skipper</id><content type="html" xml:base="https://nomonum.com/2026/08/30/sachem-skipper/"><![CDATA[<p>For most of this week the cosmos patch has had company. Small,
fast-moving, the color of varnished wood — something that reads as a moth
at a glance and a butterfly a half-second later, once it lands and holds
its wings at that stiff, half-open angle nothing else quite manages. It
took three afternoons of watching before it sat still long enough to be
looked at properly rather than just noticed. It is a sachem, <em>Atalopedes
campestris</em>, and it turns out to be a much better subject for close
attention than for a quick glance.</p>

<p>Sachems belong to the skippers, family Hesperiidae — the stocky,
big-eyed, short-winged relatives of the butterflies proper, named for
the way they don’t so much fly as skip: a quick low burst between
flowers rather than a glide. The body is heavier than a butterfly’s
relative to the wing, the antennae end in a small hooked club instead of
a simple knob, and the flight is fast enough that most of what you
learn about one happens after it has already landed.</p>

<p><img src="/assets/images/DSC00589.JPG" alt="A sachem skipper, wings closed, nectaring on an orange cosmos flower, proboscis extended into the bloom's center" class="img-large img-center" /></p>

<p>Wings closed, as above, a sachem is a fairly plain study in brown and
dun, easy to overlook against dead grass. Wings open is a different
matter — a wash of tawny orange bordered in dark brown, with a
squared-off black mark sitting across the middle of each forewing.
That mark is a stigma, present only on males, made of specialized
scent scales rather than ordinary pigment.<sup id="fnref:1"><a href="#fn:1" class="footnote" rel="footnote" role="doc-noteref">1</a></sup> Females never show it;
theirs is a darker, more variable wing with a small pale, almost
window-like spot near the tip of the forewing instead, which is
usually the faster way to sex one at a glance than trying to find the
stigma’s absence.</p>

<p>What’s pictured at the top of this post — wings fully spread, stigma
plainly visible — is a male, sunning or simply pausing between visits
to the flower head. Baldly perching on open ground or low grass in
full sun is typical behavior for males of this species, not just a
photogenic accident; they use conspicuous, sunlit perches to watch for
passing females; the whole strategy depends on being seen, which
happens to make the pose convenient for anyone else with a camera.</p>

<p>Until fairly recently this account would have covered a much larger
range than it does now. A 2022 taxonomic revision split what had been
treated as one wide-ranging species into two, carving out the eastern
North American population as its own species, <em>Atalopedes huron</em>, and
leaving <em>A. campestris</em> to the western and southern populations,
south through Mexico and Central America into Colombia, Venezuela,
Ecuador, and Brazil.<sup id="fnref:2"><a href="#fn:2" class="footnote" rel="footnote" role="doc-noteref">2</a></sup> The two look close to identical in the field;
telling them apart reliably is mostly a matter of where you’re
standing when you see one.</p>

<p>Even the narrower range isn’t fixed. In the warmer months adults push
north well beyond where the species can overwinter — as far as
Montana, Washington, and New York have all recorded them — before
that population dies back with the cold and the range contracts south
again the following year. The interesting part is why: researchers
tracking the expansion attribute it to a warming climate loosening the
limits of the growing season, not to the butterfly itself evolving any
new tolerance for cold.<sup id="fnref:3"><a href="#fn:3" class="footnote" rel="footnote" role="doc-noteref">3</a></sup> It is, in other words, a species getting
to visit more of the map without actually changing.</p>

<p>None of this requires anything unusual underfoot. Sachem caterpillars
eat grass — ordinary lawn and pasture grass, the kind that gets mowed
rather than planted on purpose: bermudagrass, crabgrass, fescue, St.
Augustine, goosegrass, saltgrass among others. The adult nectaring at
a cultivated flower bed is, more likely than not, a few dozen feet
from the exact clump of turf it grew up eating.</p>

<p><img src="/assets/images/DSC01010.JPG" alt="Blanketflower and seed-heavy grass in the same bed the skippers were working, no butterfly in frame" class="img-large img-left" /></p>

<p>The photo above shows none of the butterflies themselves — it’s the
bed itself, blanketflower going to seed beside the kind of coarse
grass that is doing the actual work of raising the next generation
while the flowers get all the attention. It felt worth including
precisely because it’s the less photogenic half of the same story: a
sachem’s whole life cycle, egg to adult, plays out across two
completely different diets in the same few square feet of ground.</p>

<div class="row">
  <p><img src="/assets/images/DSC00595.JPG" alt="Three sachem skippers clustered on a single cosmos bloom, proboscises extended" class="col-half" /></p>

  <div class="col-half">
    <p>By the second afternoon there were three on one flower head at once,
which is more than territorial perching behavior alone would predict.
A male holding a favored perch is defending it from rivals, not
inviting a crowd — but a single rich bloom in a bed with a few dozen
competing for attention is apparently worth the truce. They jostled
for maybe a minute, wings occasionally brushing, before two peeled off
toward the next flower over and left the third alone with what it had
been working the whole time.</p>
  </div>
</div>

<p>It’s a small, common, faintly overlooked insect — not rare, not
threatened, not the reason anyone plants a cosmos bed. But paying it
the kind of attention usually reserved for something rarer turns out
to be its own reward: a stigma that means something specific, a
species boundary that moved in 2022, a range that breathes in and out
with the seasons, two unrelated plants doing two unrelated jobs for
the same animal. All of that was sitting in a flower bed that gets
walked past daily without a second look.<sup id="fnref:4"><a href="#fn:4" class="footnote" rel="footnote" role="doc-noteref">4</a></sup></p>

<div class="footnotes" role="doc-endnotes">
  <ol>
    <li id="fn:1">
      <p>The stigma is a patch of modified androconial scales — scent scales — used to disperse pheromones during courtship, which is why it only shows up on males. See the <a href="https://en.wikipedia.org/wiki/Atalopedes_campestris">Wikipedia entry for <em>Atalopedes campestris</em></a> for more on the wing pattern differences between the sexes. <a href="#fnref:1" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
    <li id="fn:2">
      <p>The split is recent enough that a lot of older field guides and range maps still describe one species where there are now technically two. Nothing about the butterfly changed in 2022 — just where the line on the map got drawn. <a href="#fnref:2" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
    <li id="fn:3">
      <p>More on the seasonal range expansion, habitat, and host plants — including the Pacific Northwest end of that range, well north of where this species can survive the winter — at <a href="https://www.butterfliesoforegon.com/atalopedes-campestris">Butterflies of Oregon’s sachem page</a>. <a href="#fnref:3" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
    <li id="fn:4">
      <p>For more on paying close attention to something easy to walk past, see <a href="/2026/08/30/grain-stored/">Grain, Stored</a>, on a stretch of grain silos most people driving past never really look at either. <a href="#fnref:4" class="reversefootnote" role="doc-backlink">&#8617;</a></p>
    </li>
  </ol>
</div>]]></content><author><name></name></author><category term="notes" /><summary type="html"><![CDATA[For most of this week the cosmos patch has had company. Small, fast-moving, the color of varnished wood — something that reads as a moth at a glance and a butterfly a half-second later, once it lands and holds its wings at that stiff, half-open angle nothing else quite manages. It took three afternoons of watching before it sat still long enough to be looked at properly rather than just noticed. It is a sachem, Atalopedes campestris, and it turns out to be a much better subject for close attention than for a quick glance.]]></summary><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://nomonum.com/assets/images/DSC00812.JPG" /><media:content medium="image" url="https://nomonum.com/assets/images/DSC00812.JPG" xmlns:media="http://search.yahoo.com/mrss/" /></entry><entry><title type="html">Apple Crisp</title><link href="https://nomonum.com/2026/07/06/apple-crisp/" rel="alternate" type="text/html" title="Apple Crisp" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/apple-crisp</id><content type="html" xml:base="https://nomonum.com/2026/07/06/apple-crisp/"><![CDATA[<h2 id="spiced-apples">Spiced apples</h2>

<ul>
  <li>6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)</li>
  <li>2 Tbsp granulated sugar</li>
  <li>3/4 tsp ground cinnamon</li>
  <li>1 1/2 tsp lemon juice</li>
</ul>

<h2 id="crisp-topping">Crisp topping</h2>

<ul>
  <li>1 cup light brown sugar</li>
  <li>3/4 cup old fashioned oats (quick oats can be used, but it may have a slightly different texture)</li>
  <li>3/4 cup all-purpose flour</li>
  <li>1 tsp ground cinnamon</li>
  <li>pinch of kosher salt</li>
  <li>1/2 cup cold unsalted butter, diced into small cubes</li>
</ul>

<h2 id="prepare">Prepare</h2>

<ol>
  <li>Preheat oven to 350 F degrees. Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside.</li>
</ol>

<h2 id="make-spiced-apples">Make spiced apples</h2>

<ol>
  <li>In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.</li>
</ol>

<h2 id="make-topping">Make topping</h2>

<ol>
  <li>In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced butter).</li>
  <li>Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until the mixture resembles pea-sized crumbs.</li>
</ol>

<h2 id="bake">Bake</h2>

<ol>
  <li>Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.</li>
</ol>

<h2 id="serve">Serve</h2>

<ol>
  <li>Serve warm and enjoy! We love to top ours with some vanilla bean ice cream, or whipped cream.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>6 servings</p>

<h2 id="total-time">Total Time</h2>

<p>1 hour</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Spiced apples]]></summary></entry><entry><title type="html">Baked Tofu</title><link href="https://nomonum.com/2026/07/06/baked-tofu/" rel="alternate" type="text/html" title="Baked Tofu" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/baked-tofu</id><content type="html" xml:base="https://nomonum.com/2026/07/06/baked-tofu/"><![CDATA[<h2 id="ingredients">Ingredients</h2>

<ul>
  <li>16 ounces tofu- organic, firm or extra firm, non-GMO</li>
  <li>salt and black pepper</li>
</ul>

<h2 id="sesame-ginger-marinade">Sesame Ginger Marinade</h2>

<ul>
  <li>2 tablespoons toasted sesame oil</li>
  <li>3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids</li>
  <li>1 tablespoon miso</li>
  <li>3-4 slices thin slices ginger- peels ok</li>
  <li>2 garlic cloves</li>
  <li>1 tablespoon rice vinegar (optional)</li>
  <li>1-3 teaspoons chili paste (all optional)</li>
  <li>1 tablespoon sesame seeds</li>
</ul>

<h2 id="bbq-tofu-marinade">BBQ Tofu Marinade</h2>

<ul>
  <li>¾ cup bbq sauce</li>
  <li>1 tablespoon olive oil ( for crispy texture)</li>
  <li>2-3 teaspoons sriracha or red chili paste</li>
</ul>

<h2 id="mexican-tofu-marinade">Mexican Tofu Marinade</h2>

<ul>
  <li>3 tablespoons olive oil</li>
  <li>1 tablespoon apple cider vinegar ( or white)</li>
  <li>1 teaspoon cumin</li>
  <li>1 teaspoon chili powder</li>
  <li>1 teaspoon granulated garlic ( or finely minced garlic clove)</li>
  <li>¾ teaspoon kosher salt</li>
  <li>¼ -½ teaspoon chipotle powder</li>
  <li>½ teaspoon smoked paprika</li>
  <li>1 teaspoon Mexican oregano (optional)</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li>Preheat oven to 400F</li>
  <li>Gently blot the block of tofu with paper towels. No need to press out all the moisture, just a little.</li>
  <li>Cut tofu into pieces (strips, cubes, squares, or filets) about 3/4 inches thick and place on a parchment-lined baking sheet.</li>
  <li>Make the marinade:</li>
  <li>Ginger Sesame Marinade: blend ingredients (except sesame seeds) together (using an immersion blender or mini blender) until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.</li>
  <li>BBQ Tofu Marinade: Sprinkle tofu with salt and pepper. Mix bbq sauce and 1-2 teaspoons sriracha together in a small bowl. Tip: for more crispy tofu, stir in a couple of teaspoons of olive oil. Liberally coat the top and sides of the tofu with the sauce.</li>
  <li>Mexican Tofu Marinade: Stir all ingredients together in a small bowl then brush the marinade on the tofu.</li>
  <li>Bake until crispy- 25-35 minutes. For extra crispy, use convection, or use your broiler for a couple of minutes.</li>
  <li>Leftovers will keep up to 4 days in an airtight container in the fridge.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>4 servings</p>

<h2 id="total-time">Total Time</h2>

<p>30 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Ingredients]]></summary></entry><entry><title type="html">Banana Bread</title><link href="https://nomonum.com/2026/07/06/banana-bread/" rel="alternate" type="text/html" title="Banana Bread" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/banana-bread</id><content type="html" xml:base="https://nomonum.com/2026/07/06/banana-bread/"><![CDATA[<h2 id="ingredients">Ingredients</h2>

<ul>
  <li>2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)</li>
  <li>1/3 cup (76g) butter, unsalted or salted, melted</li>
  <li>1/2 teaspoon baking soda (not baking powder)</li>
  <li>1 pinch salt</li>
  <li>3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)</li>
  <li>1 large egg, beaten</li>
  <li>1 teaspoon vanilla extract</li>
  <li>1 1/2 cups (205g) all-purpose flour</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li><strong>Preheat the oven to 350°F (175°C):</strong> Butter an 8x4-inch loaf pan.</li>
  <li><strong>Mash the bananas and add the butter:</strong> In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.</li>
  <li><strong>Mix in the remaining ingredients:</strong> Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.</li>
  <li><strong>Bake the bread:</strong> Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean.</li>
  <li><strong>Cool and serve:</strong> Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf or freeze it.</li>
  <li><strong>Enjoy!</strong></li>
</ol>

<h2 id="yield">Yield</h2>

<p>1 loaf (8 to 10 servings)</p>

<h2 id="total-time">Total Time</h2>

<p>1 hr 10 mins</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Ingredients]]></summary></entry><entry><title type="html">Banh Mi Pork</title><link href="https://nomonum.com/2026/07/06/banh-mi-pork/" rel="alternate" type="text/html" title="Banh Mi Pork" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/banh-mi-pork</id><content type="html" xml:base="https://nomonum.com/2026/07/06/banh-mi-pork/"><![CDATA[<h2 id="ingredients">Ingredients</h2>

<ul>
  <li>¼ cup brown sugar (¼ cup is 4 tbsp)</li>
  <li>¼ cup rice vinegar</li>
  <li>¼ cup soy sauce</li>
  <li>¼ cup fish sauce</li>
  <li>½ tablespoon lemongrass minced</li>
  <li>½ tablespoon ginger minced/grated</li>
  <li>2 cloves garlic minced/grated</li>
  <li>¼ cup water</li>
  <li>2 lb pork shoulder approx</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li>Combine the sugar, rice vinegar, soy sauce, fish sauce, lemongrass, ginger, garlic and water in the bottom of a slow cooker (ideally a smaller width in the base is better if you are using this quantity, otherwise double the recipe).</li>
  <li>Add the pork and turn so a bit of the cooking sauce sticks to the top of the pork, then cook on low for 6-8 hours until the pork is fall apart tender.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>4+ servings</p>

<h2 id="total-time">Total Time</h2>

<p>6 hours 10 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Ingredients]]></summary></entry><entry><title type="html">Black Beans</title><link href="https://nomonum.com/2026/07/06/black-beans/" rel="alternate" type="text/html" title="Black Beans" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/black-beans</id><content type="html" xml:base="https://nomonum.com/2026/07/06/black-beans/"><![CDATA[<h2 id="ingredients">Ingredients</h2>

<ul>
  <li>2 (15-ounce/425g) cans black beans, undrained*</li>
</ul>

<h2 id="sofrito">Sofrito</h2>

<ul>
  <li>1 ½ tablespoons extra virgin olive oil</li>
  <li>1 small red or yellow onion, diced</li>
  <li>4 garlic cloves, chopped</li>
  <li>1 jalapeño or serrano pepper, diced**</li>
  <li>½ teaspoon ground cumin</li>
  <li>1 ½ teaspoons dried Mexican oregano</li>
  <li>½ teaspoon chipotle chile flakes or red pepper flakes***</li>
  <li>1 ½ teaspoons kosher salt</li>
  <li>Freshly cracked black pepper</li>
  <li>1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes</li>
</ul>

<h2 id="finishing">Finishing</h2>

<ul>
  <li>A glug of extra virgin olive oil<em>**</em></li>
  <li>A squeeze or two of lime juice</li>
  <li>1 cup (16g) fresh cilantro leaves and stems, chopped</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li>Don’t drain the beans!</li>
  <li>Prep the fresh tomatoes, if using. Wash, and then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.</li>
  <li>Make the sofrito. Heat a large sauté pan over medium heat with 1 ½ tablespoons of oil. Once hot, add the onion with a pinch of salt and cook until the onion has softened and is golden but not browned, 5 to 6 minutes, stirring occasionally. Add the garlic, jalapeño, cumin, oregano, and chipotle flakes (if using) and cook for 1 to 2 minutes until very fragrant.</li>
  <li>Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. Season with the kosher salt and several cracks of black pepper.</li>
  <li>Pour the black beans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of vegetable broth if you have it, or water.</li>
  <li>Stir in a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro. Taste, and add salt/pepper or more lime juice to taste.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>4 to 6 servings</p>

<h2 id="total-time">Total Time</h2>

<p>40 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Ingredients]]></summary></entry><entry><title type="html">Blackberry Cobbler</title><link href="https://nomonum.com/2026/07/06/blackberry-cobbler/" rel="alternate" type="text/html" title="Blackberry Cobbler" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/blackberry-cobbler</id><content type="html" xml:base="https://nomonum.com/2026/07/06/blackberry-cobbler/"><![CDATA[<h2 id="ingredients">Ingredients</h2>

<ul>
  <li>1/2 cup butter</li>
  <li>2 cups fresh blackberries</li>
  <li>1/3 cup sugar (for blackberries)</li>
  <li>1 cup flour all-purpose</li>
  <li>1 cup sugar (additional for batter)</li>
  <li>1 1/2 teaspoons baking powder</li>
  <li>1/2 teaspoon salt</li>
  <li>3/4 cup milk</li>
  <li>1 teaspoon vanilla extract</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li>Preheat oven to 375 degrees F.</li>
  <li>Melt butter in 13 x 9 inch baking dish; remove from oven when melted.</li>
  <li>Mix blackberries with 1/3 cup sugar; set aside.</li>
  <li>Combine flour, 1 cup sugar, baking powder and salt; add milk and vanilla and mix to form a batter.</li>
  <li>Pour batter directly into melted butter.</li>
  <li>Pour sweetened blackberries into the center of the batter. Try not to allow berries to touch the edge.</li>
  <li>Bake for 40-45 minutes.</li>
  <li>Eat warm as is, topped with milk, vanilla ice cream or whipped cream.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>10 servings</p>

<h2 id="total-time">Total Time</h2>

<p>55 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[Ingredients]]></summary></entry><entry><title type="html">Blueberry Muffins</title><link href="https://nomonum.com/2026/07/06/blueberry-muffins/" rel="alternate" type="text/html" title="Blueberry Muffins" /><published>2026-07-06T00:00:00+00:00</published><updated>2026-07-06T00:00:00+00:00</updated><id>https://nomonum.com/2026/07/06/blueberry-muffins</id><content type="html" xml:base="https://nomonum.com/2026/07/06/blueberry-muffins/"><![CDATA[<h2 id="for-the-blueberry-muffins">For the blueberry muffins:</h2>

<ul>
  <li>2 cups all-purpose flour</li>
  <li>1 cups granulated sugar</li>
  <li>2 teaspoons baking powder</li>
  <li>1/2 teaspoon salt</li>
  <li>2 eggs</li>
  <li>1/2 cup butter, melted</li>
  <li>1/2 cup milk</li>
  <li>1 teaspoon vanilla extract</li>
  <li>2 cups (1 pint) fresh blueberries, washed, drained, and picked-over, or frozen (see note 1)</li>
</ul>

<h2 id="for-the-streusel-topping">For the streusel topping:</h2>

<ul>
  <li>1/4 cup all-purpose flour</li>
  <li>2 tablespoons brown sugar, packed</li>
  <li>2 tablespoons granulated sugar</li>
  <li>1/4 teaspoon ground cinnamon</li>
  <li>1/8 teaspoon salt</li>
  <li>2 tablespoons butter, cold</li>
</ul>

<h2 id="steps">Steps</h2>

<ol>
  <li>Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.</li>
  <li>In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to the flour mixture and stir until just combined. Gently fold in blueberries.</li>
  <li>To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.</li>
  <li>Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 20 to 25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.</li>
</ol>

<h2 id="yield">Yield</h2>

<p>12 muffins</p>

<h2 id="total-time">Total Time</h2>

<p>35 minutes</p>]]></content><author><name></name></author><category term="recipes" /><summary type="html"><![CDATA[For the blueberry muffins:]]></summary></entry></feed>