— a pandemic pantry post — “BEANS,” SAID A NEW YORK TIMES REPORTER, IN A RECENT TWEET, “ARE HAVING A MOMENT. “ SHE THEN ADDED, “… FOR HORRIBLE REASONS.” THOSE REASONS, OF COURSE, ARE THE CORONAVIRUS, WHICH HAS HUNDREDS OF THOUSANDS OF US THINKING ABOUT HOW TO STOCK PANDEMIC-PROOF PANTRIES…AND WHAT TO DO WITH THE INGREDIENTS WE’VE STOCKED. I BRING… Read More
Because I am vegetarian, these black-eyes, untraditionally, don’t have ham or bacon in them. But that doesn’t mean that I don’t recall fondly the smoky savor and fatty richness that these ingredients add to such beans; so, I just set out to find a non-animal way to get there. What makes these smoky? A mixture of chipotle peppers and toasted… Read More
HAVE YOU PURCHASED YOUR BLACK-EYED PEAS YET? DO YOU, PERHAPS, EVEN HAVE ‘EM SOAKING? (EITHER BECAUSE YOU LIKE TO DO THINGS A LITTLE AHEAD, OR BECAUSE YOU KNOW THAT THE LONGER INGREDIENTS IN ALMOST ANY KIND OF STEW-Y DISH CO-MINGLE, THE BETTER THE FLAVOR?) HOWEVER… HERE IS A CROCKPOT VERSION OF AN EXCELLENT BLACK-EYED PEA RECIPE, WHICH YOU CAN EVEN… Read More
There’s no doubt of this: New Orleans is a city which knows its beans. So when Camellia Beans, a well-respected and well-loved brand of dry beans based in that municipality approached me about using some of the lima bean recipes from my book Bean by Bean, of course I gladly said yes. They have just put up the post featuring three… Read More
We planned to go for a walk at twilight tonight, David and I, but when we stepped outside the dusk was chillier than we'd anticipated. "I wonder if I should go check the forecast," he said. "Yeah, you should," I said, "because if it's going to get below freezing we probably need to do some harvesting." He went back inside,… Read More
