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Jeeves wrote: I don't write anything down either. Rarely make anything the same way twice anyway!

Funny you should say that. My youngest son who is 26 now, "used" to love my potato soup and my "pasta Bradley"

Don't remember how I made it when he was in high school, now he says ......why does it tasted different every time you make it. Can you make it the way you did for such and such occasion. Damn if I know how I made it 10 years ago.

On the recipe above, I was thinking...someone would say "she used canned beans???" Well, I do make my own black beans from scratch, the focus on this recipe was the peppers, not the beans. But I did doctor the canned ones up

Pasillas are mild dried Mexican chiles that are often used to make Mexican mole sauces. They are called chilaca chiles in Mexico when used fresh. However, in California the term “pasilla” is incorrectly attributed to poblanos. Since most poblanos are distributed from California, this mislabeling carries over into supermarkets nationwide, causing much confusion.

Poblanos, called “pasillas” in California, originated in the Puebla region, south of Mexico City. A large chile shaped like a long, pointed heart, the poblano is deep green in color and is moderately hot. It is often stuffed for chiles rellenos. When smoke-dried, it is called an ancho chile.

Jeeves wrote:That looks mighty good, Yvette! I don't write anything down either. Rarely make anything the same way twice anyway!