Bringing you Nervous Music since October 2003



seanmcg's My


I am seanmcg on and you can add me to your network.



Muxtape 2

"When New York Was New York"

Get Songbird



A random selection from my archive:



Roberto Bolaño, The Savage Detectives


My Wishlist

Moment of Zen


Moment of Zen (inspired by Tim's Koans)

Courtesy of Timmay

Blog posts are no longer happening here. Visit for the latest updates.

    follow me on Twitter

    Saturday, February 26, 2005

    Southwestern Corn and Pepper Pot

    A quick dash to the grocery store to pick up a few things turned into a massive shopping run this afternoon. Not sure how that happened, but we walked away with about $100 worth of groceries. Good ol' Coinstar shaved $16 off the grand total, though, after unloading fistfuls of dimes, nickels and pennies. Gotta save those quarters for laundry.

    We bought enough ingredients to make Southwestern Corn and Pepper Pot, a delightful soup to warm us on another cold evening. (Is it spring yet?) Here's the recipe if you'd like to give it a try:

    2 tablespoons extra virgin olive oil (2 turns around the pan)
    1 medium onion, chopped
    3 garlic cloves, finely chopped
    2 red bell peppers, seeded and chopped
    1 teaspoon ground cumin
    1 cup chipotle salsa
    1 can diced tomatoes (I like the "no salt added" kind)
    3 cups frozen corn kernels
    2 cans vegetable broth
    a handful of fresh cilantro, finely chopped
    coarse salt and black pepper, to taste
    1 scallion, thinly sliced

    Heat a deep pot over medium heat. Add olive oil, onion, garlic, and peppers, and sauté 3 minutes. Sprinkle with cumin. Add salsa, tomatoes, corn, and broth. Bring soup to a boil, then reduce heat and simmer 5 minutes. Stir in cilantro and season with salt and pepper, to your taste. Ladle into bowls and garnish with scallions. Perfect with a nice loaf of your favorite crusty bread.