Dinner last night: Yet More Ribs (really) and vegetables of our choice.
He chose green peas, microwaved from frozen with butter. I dressed some Rancho Gordo Royal Corona beans, freshly cooked, with pesto. He had his preferred Kinder's hot barbecue sauce; I used their Cali Gold. Not bad. I'll be able to get through it, but hope we'll be back to Llano in a couple of weeks so I can load up on their sauce and work on duplicating it.
There's a story, and some commentary, on the Royal Corona beans. First off, these things are HUGE once theu're fully cooked and plumped. I cooked these with a few chicken bones from the freezer and a couple of bay leaves, also from the freezer but originally from Texas. I've been carrying these harvested bay leaves in the freezer for several years. They're still good.
I cooked them partly to make space in the dry storage cooler (and, of course, require more space in the refrigerator) but mostly so I could cook this recipe soon:
Gigantes Plaki (Greek Baked Beans)
You're supposed to cook it using a can of cooked white beans and a can of tomatoes. Trust me to start from scratch.
