Beans beans taste fine
- Thread starter danmand
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The ultimate winter comfort food: Pasta Fazuuuuuuu.
This cook makes it as I learned from my mother. The part that's left out is the braised hamhock in wine, I don't use any tomato sauce.
Remember, always add the pasta last - unless you prefer glop.
This cook makes it as I learned from my mother. The part that's left out is the braised hamhock in wine, I don't use any tomato sauce.
Remember, always add the pasta last - unless you prefer glop.
When I was young we used to sing a lot in school. Here's one:
My Mommy said not to put beans in my ears
Beans in my ears, beans in my ears
My Mommy said not to put beans in my ears
Beans in my ears.
Now why would I want to put bean in my ears?
Beans in my ears, beans in my ears
Now why would I want to put beans in my ears?
Beans in my ears
You can't hear the teacher with beans in your ears
Beans in your ears, beans in your ears
You can't hear the teacher with beans in your ears
Beans in your ears
4 more verses, though we rarely sang them all, but always the final verse
I think that all grownups have beans in their ears
Beans in their ears, beans in their ears
I think that all grownups have beans in their ears
Beans in their ears
We would always break out laughing...
My Mommy said not to put beans in my ears
Beans in my ears, beans in my ears
My Mommy said not to put beans in my ears
Beans in my ears.
Now why would I want to put bean in my ears?
Beans in my ears, beans in my ears
Now why would I want to put beans in my ears?
Beans in my ears
You can't hear the teacher with beans in your ears
Beans in your ears, beans in your ears
You can't hear the teacher with beans in your ears
Beans in your ears
4 more verses, though we rarely sang them all, but always the final verse
I think that all grownups have beans in their ears
Beans in their ears, beans in their ears
I think that all grownups have beans in their ears
Beans in their ears
We would always break out laughing...
Shel Silverstein is one of the greatest creative geniuses of all-time. One of the most successful children’s book authors ever (The Giving Tree, Where The Sidewalk Ends, many more), a prolific songwriter with many hits to his name (A Boy Named Sue-Johnny Cash, The Unicorn Song-The Irish Rovers, The Ballad of Lucy Jordan-Marianne Faithfull, and all the tunes he wrote for Dr. Hook, like Cover of the Rolling Stone, Sylvia’s Mother, etc.)
He was also a skilled cartoonist, and his long poems are brilliant. I encourage anyone to read “Hamlet, As Told on the Street” or “Rosalie’s Good Eats Cafe”. Brilliant stuff.
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I have had some difficulties finding Cannelini beans to seed in my garden. None of my regular seed companies have them.
Where do you get them (not canned).
The garden shop on Hwy27 north of Rutherford may have them, I'll check it out for you. If they have them, I'll pm you. If you don't hear from me, then they don't.
I make my own pork and beans.
To do this and store them you will need a pressure canner.
I start with two 'pounds' side bacon (although side bacon is not really a pound any more). Slice to dice them before frying, then fry to get most of the fat out of them. Can let cool and break up any big lumps. Often store in fridge overnight.
Soak about two grocery store bags of navy beans overnight very well covered with water in the fridge. They will swell a lot.
Make up sauce of salt, mustard powder, brown sugar, molasses, and add beans and bacon crumbs water to cover, bring to boil, simmer a few hours.
Recipe in almost ever canner book.
Ladle while still hot into 1l glass mason jars not full - say 2" down, add to 1" head space with hot water, process 10lb for about 70 minutes as I recall.
The extra water is because the beans will still swell in the pressure canner and the result without this step will result in beans that will need to be dug out of the jar.
I do this about twice a year.
Nice to eat reheated in the microwave direct in the jar with metal lid removed, as a cold day lunch with hot dogs after coming in from shoveling snow from the driveway and sidewalk, etc.
To do this and store them you will need a pressure canner.
I start with two 'pounds' side bacon (although side bacon is not really a pound any more). Slice to dice them before frying, then fry to get most of the fat out of them. Can let cool and break up any big lumps. Often store in fridge overnight.
Soak about two grocery store bags of navy beans overnight very well covered with water in the fridge. They will swell a lot.
Make up sauce of salt, mustard powder, brown sugar, molasses, and add beans and bacon crumbs water to cover, bring to boil, simmer a few hours.
Recipe in almost ever canner book.
Ladle while still hot into 1l glass mason jars not full - say 2" down, add to 1" head space with hot water, process 10lb for about 70 minutes as I recall.
The extra water is because the beans will still swell in the pressure canner and the result without this step will result in beans that will need to be dug out of the jar.
I do this about twice a year.
Nice to eat reheated in the microwave direct in the jar with metal lid removed, as a cold day lunch with hot dogs after coming in from shoveling snow from the driveway and sidewalk, etc.
