#7 beans with beans, beans & beans, beans feat. other beans
Just subscribed to your newsletter because of your faux pas relative to Steve at Rancho Gordo! We love him and so it made Bean Club News! Anyway, looking forward to it, but what is "folklore?" Is it music, books on tape? What? I bean almost everyday. Today Yellow Eye Baked Beans from Crescent Dragonwagon.....
Thank you Alison for your writing, recipes and just being you! Thats why I've subscribed. $50 well spent.
I'm planning my folklore mountain getaway and am in desperate need of a pair of rust orange linen overalls. Any chance you can clue me in to where Michael got his?
Just want to join the chorus and say how happy I am every time I encounter your content. We are (and have always been, and remained!) a 'eat what Alison Roman tells us to' household. Can't wait to jump into beans this week 🙏🏻
Hey Alison - your newsletter is a bright moment in the week right now. So big thanks from Oz! I just been able to subscribe - is there anyway to access the recipe for the slow cooked tuna? It looks sublime. Stay safe!
You have put a huge smile on my face. I love how your kookiness makes me love you and love myself. I’ll be beaning today here in Oz as we prepare to cope with another potential lockdown.
Hello! Love all the newsletter. Wondering where I can find the recipe for the New Stew? Video is fabulous but would love the specifics. I’m a mom. 47 and need words to follow!
I am *finally* engaging in a big pot of brothy beans because the weather is calling for it! I am storing them in the fridge in their liquid, but day by day then are getting more macerated and more like.... a bean sludge as opposed to individual beans. Did i overcook them? Should I have drained them? How long can you keep them for anyway?
(had with a jammy egg boiled for 6 minutes, garden tomatoes, oil and feta and it was the lunch of dreams)
x. Melissa (Vancouver BC)