There is a fine line between those of us who can wear denim hot pants and those of us who can’t. I’m sure you can guess which category I fall into.
So, there I was, bending over to tie up my shoelaces, when I catch sight of what looked like the back of a large rhino. No, there must be some mistake, that cannot be MY arse?! I bolt upright only to see the cellulite on my thighs dimple even harder. ARGH! I quickly bend back over and stare at myself upside down, then from all angles. Three mirrors?! Three f***ing mirrors!!!! No one needs see their arse from that many angles. But the blood has started rushing to my head, so I decide to stand up and face the music.
I’m wearing what can only be described as a giant adult nappy made of denim. It’s high-waisted, and so short you can see my bum cheeks. When did denim shorts become so short? With only two weeks to go until my holiday, I decided to whip off the hot pants and do what any self respecting thirty-something would do in this situation.
Angrily drink three gin and tonics in quick succession at the nearest Weatherspoon’s. So what if my hot pants days are numbered? I hear culottes are back in fashion – a rather snazzy combination of the skirt and a short… Yes, they are as awful as they sound.
Failing that, I could try and just eat a little healthier. So, instead of fully loading my nachos with mountains of refried beans, guacamole and sour cream, I created this rather tasty, lighter version. Swapping shop-bought salty tortillas chips with my homemade version was surprisingly easy and delicious. I’ve favoured fresh avocado slices over guacamole and low-fat yoghurt instead of sour cream. To be honest, it felt just as indulgent, and has given me a good chance of squeezing into my snazzy new culottes. Well, it’s got to be better than wearing a denim nappy, right?
½ red onion, chopped
½ tsp cumin
3. Sweat the red onion and the garlic in a little oil in a large pot. Add a bit of water to help the onions steam and to cook them faster. Once softened, add the cumin, smoked paprika, salt and pepper and cook for a further 2 mins. Add the drained black beans, the sweetcorn kernels*, a drop of water and give it a good stir. Season with salt and pepper and continue to cook for a further 5 minutes. *To remove the sweet corn kernels, simply stand the sweetcorn on it’s head and run a sharp knife carefully down the sides to remove them slowly (they tend to go everywhere so proceed with care).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian 🌶– Spicy