back to beans.

we know i love a greasy bean, possibly too much. what is a greasy bean, you ask? well, when it's not a coffee bean (which i also like greasy, rather than dry), it could be any bean, even a bit overcooked (as i sometimes forget the slow cooker is cooking, but i've been gifted a handy kitchen timer for christmas this year), with a generous helping of olive oil, sea salt, and crushed red pepper. it's really the most delicious thing out there. forget pastries and tales of molecular gastronomy, it's mostly a greasy bean i want.

and we're supposed to eat black-eyed peas for new years. i managed a couple of days without them, mostly due to the fact that we were driving from ithaca to north carolina (11 hours in the car) and then spent monday watching the aforementioned football and doing laundry.

so, yesterday: collard greens (also apparently lucky for new years) with mushrooms, garlic, and onions (so much garlic that casey said it was seeping from my pores); a salad of radish and tomato, a fried egg on wheat, and a bowl of greasy black-eyed peas. OH yes.

and today's lunch: a bowl of greasy black-eyed peas (hey! i am alone in this house so i am eating them all), carrots + hummus, and a salad of spinach, tomatoes, and mushrooms, with a hunk of almost-stinky french cheese.

with some coffee from the chemex (more on that later).

the greasiest.

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