Whew, my talk on nutrition + real food tonight went really well!! I am a very nervous public speaker, especially when it comes to the anticipation before a presentation begins, but once it gets going I’m ok. I got myself out of breath a few times tonight though! I had a packed room of students who asked great questions and enjoyed some Great Harvest bread at the end. Thanks to the Kinesiology department for inviting me! My first UVA clothing:
Fuel before I left – cereal + milk! My new favorite snack. Both Puffins and shredded wheat.
I’ve been working on tonight’s dinner since last night.
I brought these beans home from the Foodbuzz Festival this year. I was excited to try a new kind. Love beans made from scratch.
But this was also an opportunity to test out the rice cooker as a bean cooker! I couldn’t wait to see if I could leave them unattended and let the cooker do the monitoring. So much easier to clean than the crockpot too, and it senses when they are done.
Thanks to this book, I had instructions all ready to go. I soaked the beans overnight (1lb) and then added 4 cups of water. Per the instructions, I set the cooker to “Mixed” and my timer for an hour and a half.
I checked on them a few times and noticed at about 1 hour, 40 minutes there was a minute countdown…4…3…2…1. To my disbelief, the cooker turned from cook to warm when the beans were perfectttttly done! Yippee!
They then went in the fridge to be used for 2 dinners.
While I was at my talk, Matt got started on a great bean dish. A version of baked beans, if you will.
I told him all the ingredients I had in mind for the dinner and this was his manifestation of them:
He grilled zucchini and red pepper, added pickled jalapenos and some southwest seasonings and baked them for about 10 minutes until cheese on top melted.
We ate them nacho-style with los chips
We’re LOSTing it up and I’m planning a popsicle for an evening treat!