I know that this is the second time in a week or so that I have broken my vow to stop talking about the beans, but this is important. In this magical land populated with lady cream peas and crowders and red beans, I have discovered the best of them all. It turns out that there is no legume more luscious and velvety,nor just plain prettier for that matter, than the speckled butter bean.
I tossed some cooked and drained beans with chunks of ripe tomato, corn, and cucumber to make a simple summery picnic salad last weekend. Dressed with lemon juice, olive oil, and sea salt it was a perfect bright, fresh companion to some leftover southern fried seitan.
In other news, if you weren't fortunate enough to have Mrs. McIntyre for Creative Living Skills in eighth grade, then Noelle Carter has some measuring tips for you on the L.A. Times food blog.
And finally, please think happy Desmond/ relaxed Paul and Trina thoughts for us tomorrow as we fly back to L.A. (eep!)
