1. Starting at 5:00, Carol and Paul hosted a delicious and fun-filled family dinner. What made this evening especially fun was having three lively, funny, and fascinating guests: Renae Costa, Dick Costa, and Kathy Yamamoto.
So many stories! So many history lessons, especially about Kellogg! So much catching up on travel, health, pets, mutual friends, and more.
It was as close to a perfect culinary and social occasion as I can imagine.
2. Carol planned this evening's menu and built it around a Cuban theme. Every dish was superbly prepared, filled with great flavors and love. We enjoyed the following:
3. I admit it: I am fastidious about getting a very early start when preparing food for a scheduled dinner -- especially family dinner.
I always cook with the assumption that everything is going to take me longer to prepare than the recipe says it would take a normal person.
My assignment for this evening's dinner: Cuban Black Beans
Over the last several weeks, I've been committed to using dried beans, not canned ones (which I think are great, by the way), when I fix hummus, refried beans, or any other recipe calling for beans.
So Friday afternoon, I put about five cups of dried black beans in water and soaked them for about seven hours (I made a conscious decision, for no good reason, not to use the quick soak method). I drained them, refrigerated them, and soaked them for another hour or two Saturday morning.
I changed the water, brought the beans to a boil, and cooked them at a low heat.
Normally, black beans, having been soaked, take about an hour to soften and be ready to eat.
Not this batch!
These were stubborn black beans and I ended up cooking them for over three hours or so before they finally softened up and I could move forward to combine them with sauteed onion, red pepper, and garlic seasoned with oregano, cumin, red wine vinegar, sugar, salt, and pepper. I then cooked this combination for about a half an hour or so.
I wasn't satisfied with how they tasted. I added more oregano and more cumin. I put bit more sugar in what I'd cooked. I added a splash more of vinegar and I added the juice of a whole lemon.
Finally, around four o'clock, I decided the Cuban black beans were family dinner (with guests) ready to go -- getting these beans right took about nine hours of soaking, three hours of cooking without the added ingredients, and at least another hour of cooking when I combined everything.
The recipe stated that it would be quicker -- ha!
It's a good thing I gave myself a huge cushion of time for something to go off the rails.
This time it was just stubborn black beans that I think were old that slowed me down -- I've had old dried beans in the past require much more time than usual to cook and today it happened again.
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