What I really need to be sent is some risotto! I miss Winco’s bulk section and all the variety of cheap beans, grains, and rice. I can’t find any place around here that doesn’t charge an arm and a leg for that stuff - if I can even find it.
LOL, on the tradition of one year without a bean pot lid! I like your adaptability. What is a bean pot, BTW? And is Bonfire Night a tradition too?
Funny, you should mention risotto. I’m looking for a decent Italian-import risotto and can’t find any. I guess I’ll have to travel to Wegman’s to find it. I had a devil of a time finding wild rice this week - the Amish are selling fresh duck and I snapped one up.
A bean pot is made of enamel and is wide-bellied with a short neck and generally has pretty stripes of taupe to medium brown to deep chocolate. It has tiny handles (which causes all the problems) and a small top. Apparently, it is shaped this way to maximize heat and minimize evaporation. Everyone breaks the top when removing from the oven. Laurie Colwin recommended making a paste of flour and water and folding it around the bean pot for perfect sealing. I just use tin foil. You cook it for 8 hours at 275 degrees. The smell in the house at the moment is divine. Maybe Liz can find a photo to post.
Bonfire Night is Guy Fawkes night in England. They make a bonfire in the backyard and burn “the guy.” It’s a celebration of Protestants over the Catholics, lol. Despite that, it’s a great holiday.