Byline: Judy Shepard Staff writer
When the end of my three months' leave of absence came into view, I started thinking of things I could do to ease the transition back to work.
Like a squirrel gone mad, I began stashing foodstuffs away in my freezer, something I'd had neither time nor energy for while working full-time.
I made up quarts of spaghetti sauce and lentil soup, and baked breads and cookies.
But my proudest achievement is the little bundles of cooked beans, which have already been plundered twice for quick suppers.
This was a minor triumph for me, a timid cook. I had been reluctant to cook with dried beans, preferring to buy canned, cooked beans and rinse the salt off them. My excuse for this short- cut was time, but in all honesty the memory of a dismal failure with chili 20 years ago was holding me back as well. (You could say I learned the hard way that if you add tomatoes to beans during the legumes' cooking time, they won't soften.)
But one sister fed me burritos made with her own beans from a recipe from still another sister, and that decided me to live dangerously. …
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