It was because of you I made my first pot of beans! I can't remember which book they were in but they looked so pretty and delicious. But really, it was your permission to not soak them that gave me the oomph to finally try it. I've only done it once, but I'm definitely going to again, especially to try to mimic that olive-oily toast! My…
It was because of you I made my first pot of beans! I can't remember which book they were in but they looked so pretty and delicious. But really, it was your permission to not soak them that gave me the oomph to finally try it. I've only done it once, but I'm definitely going to again, especially to try to mimic that olive-oily toast! My God (heart eye emoji).
P.S.
This past weekend, my boyfriend and I made the braised short ribs w/ potatoes and roasted carrots with tahini, both from Nothing Fancy (I think), and they were a hit! It was only us eating them, but we were still so shocked at what we accomplished. The spicy, orange, oily sauce from the short ribs!? Chef's kiss. Slurped up a lot of that. And I don't think either of us will ever get over the use of citrus in cooking. What a game changer.
It was because of you I made my first pot of beans! I can't remember which book they were in but they looked so pretty and delicious. But really, it was your permission to not soak them that gave me the oomph to finally try it. I've only done it once, but I'm definitely going to again, especially to try to mimic that olive-oily toast! My God (heart eye emoji).
P.S.
This past weekend, my boyfriend and I made the braised short ribs w/ potatoes and roasted carrots with tahini, both from Nothing Fancy (I think), and they were a hit! It was only us eating them, but we were still so shocked at what we accomplished. The spicy, orange, oily sauce from the short ribs!? Chef's kiss. Slurped up a lot of that. And I don't think either of us will ever get over the use of citrus in cooking. What a game changer.