Soak beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add 4 cups water and bring to boil. Reduce heat and simmer for about 1 hour. Drain and rinse beans with cold water. Add all ingredients to food processor or blender. Blend until smooth. Makes 20 servings.
i made 30 servings. eee gad, that’s a lot of spread.
Eating cherries now. Ate lychee this morning. Ate blueberries before that. Had pear and tangerines yesterday. Gonna make soup from lotsa veggies tonight. I’m pretty impressed. Not *everything* is local, but taste, quality, and prices are better than TJ’s Vons and WF. Now I kinda wish I lived @ pico and 34th…
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No, it’s not quaker. No, it’s not steel cut. It’s stone ground oats. And there are tiny rocks in my oatmeal. Sandy, gravely, gritty rocks. Oatmeal rocks! It’s like a mixture of steel cut oats (thick and creamy) and cream of wheat (tiny grains) but tastier. What else are we doing today? We are making mushroom soup, baking bread, and going to RGG+SGG’s house.
two restaurants. both focused on locally-grown, sustainable food. the overall winner is mk because of it’s light-filled airy space and food that is brighter and better service. but if it were not for sepia, i wouldn’t know about this ice cube mold and i wouldn’t have had the best duck that i can remember.
SG brought NY starter to CA. we let the ingredients from both states comingle. over the course of a week, SG taught me how to bake bread. need to make rye… need to make it sour…
floury, crispy goodness
SG came to visit and we ate our way across a couple of counties. this is not a list for the faint of heart:
(but not as much as i heart m…)
at jason santa maria’s suggestion, i decided to see if my local library has any of these books. indeed, it has a few. i started with The Elements of Typography (i am such a party animal) because of the similarity to the title of a strunk and white book and because i like the cover. at first, i thought mr. robert bringhurst was just a romantic typographer with his inflated, flowery language and use of many superlatives when discussing typography, but that was just chapter one. the subsequent chapters really are like strunk and white with all sorts of rules. i like this one the best:
Type design is an art practiced by few and mastered by fewer – but font-editing software makes it possible for anyone to alter in a moment the widths and shapes of letters to which an artist may have devoted decades of study, years of inspiration and a rare concentration of skill. The power to destroy such a type designer’s work should be used with caution…Typographic letters are made legible not only by their forms and by the color of the ink that prints them but also by the sculpted empty space between and around them…But in the world of digital type, it is very easy for a designer or compositor with no regard for letters to squish them into cattle trains and ship them to the slaughter…When letters are maltreated in this way, their reserve of legibility is sapped. They can do little in their turn except shortchange and brutalize the reader. Did he just anthropomorphize letters? Did he just liken them to cows? awesome.
yesterday my honey was nominated for a teaching award. yay! i’m so proud of you!