this lady is in a workshop of mine, and she’s a very good writer, intelligent and funny and maybe a year ago was in solid middle classness so to speak – i want as many people as possible to follow her blog.
Long about 4:30 in the morning, Mom put the beans in the oven.
Two earthenware crocks, a gallon or so each I’d guess. One tallish, about as big around as a salad plate, the other shorter but big around as a dinner plate. Which came in handy, since Mom used an old salad plate — white with a green stripe around the rim — as the lid for the tall crock and a cracked blue willow dinner plate as the lid for the other. A pound of beans apiece, Great Northerns (her preferred bean) or navy beans, picked over for pebbles or broken bits or shriveled specimens and poured into the crocks with water almost to the top of the crock, put to soak about 4:30 the afternoon before.
Soak 12 hours, bake 12 hours in a slow oven. That was Mom’s rule of thumb.
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