- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to
finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Surrounded by these sights and sounds of eternal Mother Russia, we grilled pork shashlyk
over an open fire, nibbled on fresh spring onions and pickled green tomatoes, and
finished up with a Siberian specialty, a rich cake made from the ground - up pits of bird -
cherries baked with sugar, eggs, and sour cream.
Converting the basement, F.R.O.G. (
finished room
over the garage), the garage itself or even the tool shed out back could be the
cherry on top for the King of the castle (or a deal - breaker for the Queen).