Busey Bank Shout Out

 

Just want to shout out to my banking team. Years ago when we moved to Florida we opened an account in Punta Gorda's Busey Bank. Eventually Emerson came as assistant manager was promoted to manager and then manager of Punta Gorda and Pt Charlotte branches. The kids grew up our family moved to Tampa then Long Beach (no the other Long Beach MS). We sold our house and and had some unfriendly interaction with a big city bank. I asked Emerson to keep our money. It's not much but it's all mine.

The pandemic came and Emerson helped get the PPL worked out for my business and now my contact is Merica and Meryca and their manager Jackie. When ever there's a need they jump in and follow-up. Today we had a minor issue with a debit card. We don't use them enough it seems. Althea jumped in and even the Regional Jenni called me to pitch in. Who gives service like that. They do. 

It looks like they may have a shot at my retirement account as well. All they did was ask. Meanwhile locally I couldn't get change for 6 hundred dollar bills...I didn't have an account. Could I open an account...go home and apply online. Thankfully Busey Bank has been there for me. 

Lunch ready to go

Lunch ready to go. The Nuts.com organic pinto beans were down to the last serving in their own juices...mmmm pressure cooked in my Instant Pot to get rid of pesky lectins. Well, that became the soup base for my lunch...integrate 6- 8 tablespoons of my Weekly vege stack...organic celery, carrots, brussel sprouts and vidalia onions baked at 350 d for 40 minutes. Heat garnish with reggiano/ parm mix cheese shred and a nice sourdough bread slice covered in A2 casein Irish butter. I'll mention the cheese later but it is shredded with out the added chemical melamine. Great consistency holds well in the fridge. As usual all was prepped and in the fridge. As most of you know I do my prep on Sunday morning. A nice mental health break. Chopping! 

Black Beans and Chickpeas

 I fired up my Instant Pot and did a cup of black beans and then a cup of chickpeas. Both I purchased at NUTS.com. Great product, prices and prepaid freight at $59. So I get all my nuts, dried fruit and pantry items there.

The black beans were sea salted, some organic dehydrated onion, garlic powder and white pepper added. They will be put on Siete taco shells with Hass avocado, and my Stonnington Farms grass fed grass finished filet pieces I sauteed and reserved for meals. 

https://sietefoods.com/

https://www.eatwholly.com/products/wholly-avocado/wholly-chunky-avocado-minis/

https://www.stonningtonfarm.com/

Check their sites out for the best food, wonderful stories and more products and ideas.

After pressure cooking, the chickpeas portion was split in half, half were baked until crispy and are great to top salads or as a afternoon nosh. They are commonly found at local Chicago bars. The remainder I'll mix with roasted garlic and olive oil and puree for a hearty hummus. Any of the misen place sides can be pureed in or nothing at all for a plain hummus. Enjoy!