Where has the summer gone?
I’ve been doing my best to shirk responsibilities (that includes prompt and steady blog posting responsibilities), and get outside as often as possible.
I’ve been doing a pretty good job.
Last weekend I packed up the Prius, and took the dog to my parents house in New Hampshire. Artie was headed to the seacoast for a 3-day golf tournament, so scouters and I had a girls weekend.
I spent a of lot time cooking, reading, writing my article about our pig roast, and watching my parents do yardwork.
I did feel a twinge of guilt watching them labor while I sat comfortably on the screened in porch with my laptop and an iced tea.
But that feeling was quickly replaced by gratitude, and relief that I was no longer 16 and my dad wasn’t going to bark at me to root around in the compost pile, and help him mulch things.
I was on deadline. What could I do?
All of their work sure pays off though. My dad is in charge of the veggies, and my mom has gorgeous flowers all over the place.
They are also in great shape for their “extreme 50′s” as my mom likes to say.
Well, I guess technically my dad has recently moved out of that category
After all of that of hard work, my parents needed sustenance!
Luckily, I had to test my white baked bean recipe for The Boston Globe.
The aroma fills up the whole house, and they take a few hours to cook, so it’s perfect for a day of doing chores.
Both my parents snuck a bowl before dinner.
They earned it.
Me? not so much, but that wasn’t going to stop me.
These beans are delicious, make them before the summer is out and you will be happy. They feed a crowd so share them with your friends and family and they will be happy too.
It’s officially the dog days of summer…
Enjoy every minute!
And don’t be scared to use ridiculous puns as an excuse to post pictures of your animals.
Here’s the recipe!
White baked beans
Serves a lot. like 15. But it’s hard to make a small pot of beans so share the wealth or freeze them for soups and stews later!
2 pounds navy beans, picked over and soaked overnight
1 pound bacon, chopped into 1 inch pieces
1 cup maple syrup
1 chopped onion
3 cloves chopped garlic
2 bay leaves
1 tablespoon mustard powder
8 cups water
1 tablespoon cider vinegar
1/2 teaspoon Worchesterhire auce
salt and pepper to taste
1. Cover beans with cold water and soak overnight. Drain and transfer to a large oven-proof casserole
2. To the pot of soaked beans add bacon, maple syrup, onion, garlic, bay leaves, mustard powder and water.
3. Cover and bake at 325 for 3 hours, checking every hour to make sure beans do not need more water.
4. Remove lid and bake uncovered 1 hour more.
4. Stir in cider vinegar, and Worchestershire sauce, and season to taste with salt and pepper.