Sourdough Starter & Stuffed Poblanos

About a month ago I made a sourdough starter, has anyone else ever done this? I have been feeding it a little sugar once a week and it smells pleasantly sour, but it keeps separating and I don't know if that is normal. The top part is a liquid and the bottom part is dough-like. Is it supposed to be this way? When I feed it I mix it back together with a wood spoon, but it always separates again.

We installed a patio in our backyard! Boy, was it a LOT of work, but it looks great and I can't wait to get a table and chairs for it so we can eat out there. It's in the back left corner of our yard, raised up slightly, 16x16 red patio stones with a plant border along one side. There used to be a big pine tree there, but we didn't like the mess the pine needles made or how shady it made our garden which made it hard to grow anything.

I would like to ask for your prayers for my neighbor J. and her new little baby girl K. who was born very early at 26 weeks. Little K. is now 29 weeks old and is doing great for someone so small, but she still needs all our prayers for continued growth and healthiness. Go baby K! In other baby news, my cousin Z. and his fiance E. had a baby girl too, and I would like to offer my congrats to the new parents and to the new grandma who is also my wonderful Aunt K. Sugar and spice, and everything nice indeed!

Last night we had leftovers for dinner and tonight I will be making Stuffed Shells. But for now I would like to share my Stuffed Poblanos recipe with you, it was so good! I had never had them before and I really liked them. I copied this recipe out of a book, but I can't remember which one. Also, I only made half this recipe since I knew only my husband and I would be eating them.

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STUFFED POBLANOS

1 - 28oz. can whole peeled tomatoes in juice
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
2 small onions, coarsely chopped
3 garlic cloves; 2 crushed and 1 minced
salt & pepper
1 can black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper-jack cheese
1 tsp. cumin
3/4 cup water
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preheat oven to 425 degrees. In a blender, puree tomatoes along with their juice, jalapeno, half the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9x13 baking dish and spread to cover evenly.
In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining cheese; cover dish tightly with aluminum foil.
Bake for about 45 minutes. Uncover, and continue baking until sauce thickens slightly and cheese is browned, 10-15 minutes more. Let cool 10 minutes before serving.
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I served them with a big green salad on the side. Oh, and I also did not use a blender (I hate washing my blender!); I just bought petite diced tomatoes instead of whole, put it in a bowl, and used my potato masher to combine it all. My sauce was not a smooth as the recipe calls for, but it was still great.

Happy eating!