Today was a balmy 13C and I took my first cuttings of my winter greens. I never eat my salad greens until I’ve washed, spun, and crisped them up in the fridge, so unfortunately, I won’t be tasting them until lunchtime tomorrow.
For supper, I made vegetarian Boston Baked Beans. I won’t be tasting them until tomorrow too, because they’re still in the crockpot. The recipe told me it would take 7 to 8 hours and it’s been almost 12. They’ve finally turned a nice brown colour, but they haven’t thickened up at all. No sign of the “caramelizing” I’ve heard so much about. Now, I’m no bean expert, but everything I’ve read tells me that while it might not require skill to bake perfect beans, it does require patience. I must trust in those who know.
So, without my salad and without my beans, what did I have for supper tonight? Well, my foccacia bread turned out beautifully. It was a last minute (5 o’clock) web search that led me to this recipe. Of the three items on the menu tonight, I would hardly have guessed that a yeast bread, which I have never made before, would be the only success. We had few options to accompany the bread, which had been made to accompany the beans, so we had chicken sandwiches with onions, cheddar, and the last Persimmon tomato of the season.
I’m going to have to shut down the crockpot overnight, so we’ll see what becomes of the VBBB in the morn.
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