You know the phrase, “It’s the best thing since sliced bread”?
This is the best thing since sliced bread. (And then, you can slice it and butter it…and the irony will only make it more delicious.)
I can’t stop baking this peasant bread! I convinced myself a few weeks ago that it was worth it to buy a second set of Pyrex bowls, and then I immediately baked bread three days in a row. This peasant bread is so easy and so airy and so chewy and so wonderful, you may never buy bread in the store again.
There really is nothing that quite compares to the amazing smell of fresh bread wafting through your house. Except maybe that first warm bite, as the bread is still steaming…you can’t tell me that doesn’t make your mouth water.
I have been wondering what the albino beans I kept spotting at the farmer’s market were all about.
Wondering sort of idly. Green beans aren’t my most sought after veggie, so I wasn’t all that desperate to try their pale friends.
That is, until I remembered one of the lofty goals I’d set for my farmer’s market trips this summer: try new things!
So last week I grabbed a pint of wax beans, which are basically pale yellow green beans, and set to work. While you can substitute wax beans in any recipe that calls for green beans, and they are often served alongside green beans in three-bean salads, I really wanted to make something that would highlight these blond beans themselves.
They do taste similar to green beans, but I found them to be slightly more heat resistant (that is, they didn’t lose all of their crunch after 1 minute in the pan), which is definitely a good thing in my book!