Anecdote 002: Birthday Beans [Eat Ingredients]

ANECDOTE 002: March 13, 2006 [listen]
Birthday Beans

-----Original Message-----

From: ed@eatingredients.com
Subj: Birthday Beans
Date: Mon Mar 13, 2006 10:04 pm
Size: 2K
To: M

Hello!!!

How was your and B's adventure to NYC? Mom said that you and she had tickets to see a Broadway show--as part of her extended b-day. Mom mentioned that B had the flu.

How are you feeling? I'd have to say that I am not certain that I am feeling my age, but I am starting to feel "a'ged." Being forty is going to be a blast!

BTW--how was that fondue restaurant that you went to for B's birthday? She seemed very happy that she was going.

I've never been. Colleen and I have planned to go, but we haven't fulfilled on that request, yet. Do you think that Eddie would like the atmosphere? Is there a kids fondue menu?

When we spoke on B's b-day, you mentioned that you were going to make her favorite beans dish. What, are these veggie beans, kidney beans, a beans and rice concoction???

I have a split pea spread recipe that l enjoy:

Split Pea Spread

Split pea (mash)
Shaved black truffle
Olive oil

Fairly straight forward. I use green split peas, soaked over night, then slow cooked. Good snackin' on crackers, or off of your favorite lickin' spoon.

I have a yellow split pea soup recipe as well:

Yellow Split Pea Mush & Soup

Yellow split pea
Chicken stock
Onion olive oil
Shredded carrot, celery, tomato

Keep broth
Rice
Corn nibblettes
Filtered water
Chicken stock

This soup requires a lot of attention. I have to make sure that there is plenty of liquid in the pot during the lengthy simmering; chicken stock seems to boil-off more quickly than water.

Be forewarned, if you like scouring, then burn some beans on the bottom of the pot!

The effort is -more than -less, but the result is yummy-yum-yum. In other words, have some reading materials handy when cooking this high-maintenance mush to help pass the waiting. And don't be afraid to use a timer to keep you alert!

If you dare, send along your Birthday Beans recipe. Or, please make us some when we stop by.

Feel free to exercise thought by sending me an email regarding preparation nuances. Be sure to experiment with flavor--and remember, eat your mistakes, uh, ingredients. (Disclaimer)