Of Tuscans and Beans

Very busy these days, but I will leave you all with an inspiring quotation from the most delightful cookbook:

“I once lived with a Tuscan in a house in San Francisco. I would cook a pot of beans weekly, and our bean meals followed a regular pattern.  The cooked beans would sit in their broth for half an hour, contenting themselves with their last swallows of olive oil and herbs.  When my Tuscan friend decided their time was up, he would stand ceremoniously, clear his throat, slice bread, open wine, and put olive oil on the table.

“Then we would eat just beans and bread… I would do it all happily, he intently, glowing with genetically imprinted joy at his great fortune to be sitting there, eating beans, beans beans.

(From Tamar Adler’s An Everlasting Meal, 113)

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