...there's both eatin' and drinkin' in it
Yes, I think I need to peel one more...
I was preparing spuds for mash and I did something that has been programmed into me since childhood. I looked at the number of potatoes that I had peeled, did a quick calculation and thought, yeah, I’d better peel one more.
I should clarify that there was more than a small bit of irrationality associated with this decision.
This soup is full o' beans
The time of year it is and the way I’m feeling says soup. Plain and simple. It’s cold without and cold within (cold and muzzy within my head, that is). My first thought was carrot and ginger soup (which is a favourite) but then I drifted towards something more substantial, and that lead me to think of this black bean recipe, which I adore. It’s one of those recipes that doesn’t have a long or complicated list of ingredients, but those that are featured just seem to combine to great effect. In its original format, the recipe is for a thick stew but, with a little more liquid added, it makes for a really hearty, chunky soup with a nice chili kick. The black beans used are those that are popular in Latin American dishes (sometimes called black turtle beans), as opposed to the (typically fermented) black soy beans found in Asian dishes, which are a different beast entirely. In any case, the soup version of this dish is exactly what I felt like today. That and a couple of hot whiskeys. Good for what ails ya.
Having found myself with some stale-bread-turned-breadcrumbs at my disposal today, I was running through the various things that I could do with the breadcrumbs and hit upon the excellent idea of using them to make some glamorgan sausages for dinner. Glamorgan sausages are a type of a meatless sausage originally developed in Wales in the 19th century and revived during WW2 because of the general shortage of meat due to rationing. They have also been referred to as a “Poor Man’s Sausage” because of the lack of meat therein. However, it would be a distinct shame if these sausages were only ever considered as an option where meat was either not available or not affordable, because they are quite worthy of consideration in their own right. (But, hey, even if the recession is the motivating force behind getting these sausages on your plate, you will, I think, be glad once they get there!)
© 2023 The Daily Spud
Theme by Anders Noren — Up ↑
Whaddya Sayin’?