rekindled interest in local flavors of
interesting beverages, but until the
energy crisis stalls long-distance
commerce, i.e., not in my lifetime, the
big boys will muscle out all such efforts.
They try, but the niche products will still be out there. Coke is
There will always be such, as long as there are
idealists and nostalgics out there who are
willing to make real what's in their brains;
but they'll never be common, and they'll always
be crowded out in the mass market.
trying with the new fancy Diet Coke flavors that taste more like
energy drinks, but until they make a good birch beer or cream soda or
orange dry they'll have a hard time.
My heart doesn't bleed for Coke.
Burgundy if that's where the maker was) and local shrooms. Some
rich
guy took the idea home and fancied it up. The original meat may
even
have been venison.
The cheapest cuts going were no meat at all.
Beans probably.
Beans a la Bourguignonne. I like it. Not.
Bingo. Buy your cart or truck, find a place to park, and off you
go.
And, as happened recently in San Diego, have
someone hit-and-run it into oblivion. There are
advantages to a bricks-and-mortar establishment.
They've been known to drive into those too; it's not as much
protection as you'd think.
I suppose, but perhaps there's more incentive
for motorists, if they value their vehicles at
all, to avoid a more permanent-looking fixture.
Fais Do Do Fideua
About 12 leaves of collard greens
About 10 leaves of turnip greens (up to you)
Sounds good to me.
Sounds tolerable to me, mostly because
of the addition of pork product.
3 oz fideo coils
I'd imagine you could sub in angel hair nests or similar if you had
to.
Most likely; I see no reason why not.
Beans Bourguignon
Categories: stew, vegetarian, main
Servings: 4
2 Tb butter
2 oz smoked tempeh (opt)
2 Tb all-purpose flour
1 Tb olive oil
3 shallots, diced
4 carrots, peeled, sliced
2 cloves garlic, minced
12 oz cremini mushrooms, quartered
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 c crushed tomatoes
1/2 c vegetable broth
1 c dry red wine
3 c kidney beans, cooked
salt and pepper to taste
In a small bowl, combine the butter and flour with a
fork, mixing until the two are incorporated. Set aside.
In a large pan, heat the oil over medium heat. Add
the tempeh, if using, and saute 5 min. Add the
shallots, carrots, and garlic, and cook until the
shallots are translucent, 3 to 4 min.
Add the mushrooms and continue to cook until they
start to become tender, 4 to 5 min more.
Stir in the thyme, rosemary, bay leaf, tomatoes, broth,
and half of the wine. Bring the mixture to a boil,
reduce heat to low, and simmer until the vegetables
are tender, 20 to 25 min.
Add the rest of the wine, beans, salt, and pepper.
Continue to simmer until good flavor develops, about
10 to 15 min more. Remove and discard the herbs and
bay leaf.
Add the butter and flour mixture to the pan and allow
the liquid to thicken. Remove from heat and serve.
Katherine Polenz, Vegetarian Cooking at Home
via ciachef.edu
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