It isn’t that I’ve stopped eating beans, it is that I am settling into a comfort zone
with my cooking of beans. I still write down my experiences with new beans and am finding new beans to try but have to be wait listed for many of them!
I haven’t been able to purchase more White Limas from Rancho Gordo
but tried the Christmas Limas and WOOT, amazing!
They also kept their color after cooking, so we ate zebra stripey beans.
Cooking them simpler is better after all, and then adapting them to recipes as I want.
I am amazed that I often have a bowl of simple beans for breakfast —
these beans are always so yummy with big flavor!
I also am braver with the Mexican Oregano, using a teaspoon now, with 1-2 bay leaves (depending on size), and no longer sauté my onions — by putting the chopped onion in without sautéing them the taste is cleaner and more pungent instead of sweet.
Yes, adding a couple teaspoons of my Sugar Chili pesto (you can chop any medium to hot roasted chili) and for us, as we like hot, about a half teaspoon dried chipotle chili.
Putting this out there for #notinktober…
Monteverde Moonstone ink has some sparkle qualities which did not show.
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Me… why I journal!
©D. Katie Powell.
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I teach architectural sketching,
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D.Katie Powell Art 