Not exactly about food, but still pretty great.
I am a compulsive recycler. If something can possibly be used again, by god, I have to at least try — and if it keeps me from having to buy something new, I am equally delighted by my ingenuity and my single-handed environment-savingness.
At the same time, I also really love a good household purge. When you live with another adult and a kid (as well as three cats) in less than 650 square feet, there is really no room for anything you not know to be useful or believe to be beautiful.
So, what happens when you have something still beautiful but not useful? For example, what to do with a shirt that shrunk in the wash just enough to be too small on my husband while still too big for me?
Recycle it and make it into something beautiful, like so:
More photos and details behind the jump…
Oh beans, I done you wrong and now I’m sorry.
I have never been keen on the humble bean.
I cook them because they’re cheap, they’re a good source of protein, they’re better for the environment, et cetera — but I’ve never cooked them because I like them. They’re either mealy or mushy and always completely bland.
Oh, how wrong I have been.
Until recently, I was firmly under the impression that adding salt to beans as they cooked made them soften slower and therefore need to be cooked longer. As it turns out, cooking the beans in salted water makes them cook faster, and more importantly, it makes them taste better. I also found this batch was the first time I’d cooked beans that kept their skins on and didn’t disintegrate before they were cooked all the way through. Each bean remained its own discrete jewel of cumin-scented goodness.
The recipe is based on the Cuban Black Beans recipe on CookForGood.com:
1 pound of (picked over, washed and soaked) dried black beans
8 cups water
1 tablespoon salt
5 bay leaves
5-8 cloves garlic, peeled and sliced in half
3/4 teaspoon cayenne powder
2 teaspoons cumin
1 teaspoon dried oregano
I never remember to soak beans the night before so I boil them for about 2 minutes, then let them sit for 1-2 hours before cooking. After soaking, drain the beans and add all remaining ingredients, bring to a boil, then simmer until done (usually about 2 hours, but depending on how long you soaked them and the age of the beans, it could vary).
After eating them over rice and tossed in a salad, I took what was left and made it into black bean soup.
This was just one of those “throw stuff in from the fridge and hope it works out” soups, which could have been okay at best, but the beans… MY GOD, THE BEANS. I had added some garlic and some tomato paste into the soup pot and I wasn’t that impressed with the result, but as soon as I got the stick blender in there, all the flavor inside the beans came out — the cumin, the garlic — everything came out into the taste of the soup. I already wish I had more.
Beans, can you ever forgive me for treating you so bad?
It’s surprisingly hard to get a good photo of yogurt.
That’s the third batch of drained yogurt I’ve made this week. I can’t stop myself. It’s so easy and it’s so crazy good. I take three or four coffee filters, wet them (it makes them more pliable), squeeze out the extra water and line the bottom and sides of a small colander with it. Pour the yogurt in, layer one last filter on top so it doesn’t dry out, then stick a bowl under the colander to catch the drips. A couple hours (or overnight) in the fridge and it’s turned into something fantastic.
Don’t fear the yeaster.
I am constantly surprised by how many food bloggers are afraid to try yeast baking.
“Just try it!” I urge. “Yeast breads are so forgiving! Just try it! Trust me!”
I guess I’m going to have to just show you.