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  1. My husband and I tried a recipe from Food & Wine. We invited some guinea pigs…..a.k.a. our close friends over to try it with us. Turned out! Some Alaskan halibut, chili, sweet vinegar, snap peas, and lemon.


    1. Mary, this sounds delicious! Way to go on trying a new recipe. Sometimes it’s easy to get stuck in the same rut of cooking (I know that happens to me!) and trying a new dish out on friends is a great excuse to experiment. Way to go!


  2. What, no lentils? We love them because they cook more quickly than other dry beans. Honey Baked Lentils is a particularly convenient recipe.

    I certainly agree about the need to flavor beans. With varied flavors and varied types of beans, I feel they are at least as versatile as meats. Sometimes we’ll have 4 different bean-based meals in a week, but they all feel like different foods.

    I think posting a month’s menus rather than a week’s makes a lot of sense. I typically do the planning once or twice a week–to accommodate the amounts of foods available and use up leftovers–but I post 3-4 weeks at a time because I think it makes for a more interesting post and a better representation of how we go about making good use of our food, since a lot of things carry over into the next week. Here is my most recent menu post.
    ‘Becca recently posted..SaptappersMy Profile


    1. Becca,
      Thanks for the link for the honey baked lentils. That sounds really great. I do love lentils for the convenience of them cooking faster than beans but my family will add beans to just about anything and are less likely to add lentils.
      You may want to check out the lentil fest recipe contest. I entered last year with this recipe: http://gogingham.com/2012/09/spiced-lentils-with-pork/
      It’s tasty and can be made without the pork for vegetarian cooking.
      Thanks for leaving a comment!

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