Food

Cooling

Ten minutes till my working day begins, and the oatmeal mixture above (oatmeal, vegetable water saved and frozen for breadmaking, salt, molasses and oil), is still too hot to mix with flour and yeast. Usually I cook the oatmeal the night before, then add warm water in the morning so the oatmeal's the  perfect temperature to add to the dry ingredients (yeast is like Goldilocks; fussy). I forget why I did things differently this time. It happens.

Last night I riffed on the recipe below for supper. I thought it was pretty tasty, but Scott took one look (and maybe a sample, not sure) and reheated some leftovers for himself.

Hoo's Hot Black Beans with Linguini

Sauté two cloves of garlic and one small finely
chopped onion in olive oil for five minutes.

Put on water to make one normal sized package of whole
wheat linguini. Start the linguini.

Add one can of black beans to the onion and garlic.
Salt and pepper to taste. Put the liquid from the
beans in the pan too.

Allow beans to cook down for 5-10 minutes (however
long it takes the linguini to cook).

Drain the linguini, toss in the beans with the pasta.
Serve with Frank's Hot Sauce.