Ash Wednesday Miscellany

1. There was no knitting at our caucus last night, the place was packed. Our precinct dude- captain-pubah-whatever said 14 was the largest attendance he’d ever seen. Last night? 106. And Colorado’s results…keepin’ it weird.

2. I’m a promiscuous reader of magazines. Yesterday, while babysitting an ailing four-year-old, I stumbled on a reference to a Peruvian designer Sumy Kujon in Dwell. Uses lots of alpaca and pima cotton in her designs. And she seems to love knits.

3. Red beans. Years ago my friend Art, a long-time New Orleans resident, taught me to make red beans and rice. Here’s the recipe, much-abused and amended over time:

1 package small red beans, soaked overnight

1 Tbs olive oil

1 hamhock (or a pound of hot sausage, andouille is nice)

1 onion, chopped

4 cloves garlic, minced

2 ribs celery, chopped

1 carrot, chopped

2 bay leaves

6 cups chicken broth

2 tsp dried oregano

1/4 tsp cayenne (you can always add more)

1 tsp Tabasco


salt and pepper to taste

Directions: Brown sausage in 1/2 of the olive oil in a large dutch oven or pot. Remove sausage. Sautee vegetables in remaining olive oil until onions are transparent. Add bay leaf and stir for another minute or so. Add beans, sausage and remaining ingredients except for the salt and parsley and cook for about two-and-a-half hours, stirring occasionally and checking the liquid. (Add water or broth if beans start to stick.)

The beans should be nice and tender and floating in a rich gravy. Add salt and garnish with parsley. (Art always said that salting the beans too soon resulted in hard beans. I’ve always taken this one on faith.)

Serve over rice. Or corn bread.



Comments (1) -

February 9. 2008 01:57


Oh, coming from my Polish-Puerto Rican background, I LOVE red beans. Ours have cumin instead of cayenne. My kids didn't get the Puerto Rican gene because they won't go near a bean. And thank you for reminding me I have a Trader Joe's  cornbread mix waiting for me. Off to preheat the oven,

Li_B |

Comments are closed