Elissa

are Large White Lima different from Giant and if so is it only size? Are they related to Christmas? and what would you do differently with them? Just got a box full of white beans - ayocote, flagelot, cassoulet and large white lima - and am curious about their differences. Merci Estefan!

Corner Cafe 92 & 3

Have only had the RG cookbook about a month now but what fun it is. Have made a couple few batches of the Carribbean black bean soup, which is nothing short of divine and as I mentioned to Steve I think they should name a new Orisha after him. I top with bit of guac and lime and cilantro and fresh toasted corn tortilla triangles. Few days ago I made the Bean Stew with Herb Pesto - which was good too, though I now know that I prefer pesto sans oeuf, and I used some andouille. Then last night I repatterned the wee bit of left overs with some fresh sardines and avocado, fashioned as much on RG's Sardine Conserve as on Wolfert's Avocado-Sardine toasts from Slow Med. At the moment I've got my first pot of Teparies on. Anyone have a tepary love story to share? I am thinking the marrow recipe for Clams and Chorizo. ETA: Clams and chorizo it is, with a big handfulla broccoli rabe. Incredible rich but perfect for a snowy eve

yes i was thinking dried cranberries and fresh apple. prosciutto might be nice eh? and i can do buttermilk if you prefer.

I can do millk (almond milk ok?) and eggs. I'd rather slice. you are da greatest! merci. xx