Over the past month, Husband and I cleaned out and reorganized our kitchen cupboards preparatory to ordering a fresh supply of the lentils, beans, and other kitchen staples we were getting low on. I am sorry to say there were things we found I had forgot about completely, and I have only vague ideas what I planned to do with some of them.
When we lived in Winnipeg, our Italian landlady would serve us preserved lupini beans whenever we came over to pay the rent. They were a real delicacy to her. This was a very formal occasion during which we would drink her and Emilio’s homemade red wine and eat the lupini beans she had done something to that made them savory and soft, sort of like olives. A couple of years ago I saw dried lupini beans on a website and ordered a pound, thinking that I could replicate those beans and those fond memories. I had no idea that lupini beans are toxic unless you soak, rinse, soak, rinse, soak rinse, ad nauseam. Well, they still are in the bag, unopened, as is the pound of fava beans that I ordered because I wasn’t quite sure if Angela used those or lupini beans. I didn’t figure it out until after they arrived and I actually looked at some recipes. Neither bean interests me now but I am too Dutch to toss them and I know no one around here who would use them.
More recently I bought a pound of red Italian rice, which seems to be different than Asian red rice, and is reportedly quite hard to digest if you eat too much at one sitting. I have looked for recipes but they are few and far between. I bought the rice because I was buying other things from the company and thought “why not” when I ran across it. I am determined that the rice will actually get used up. Maybe it goes well either lupini and fava beans . Husband wants to make salad out of it.
What weird foods lurk in your kitchen? What would you do with fava’s, lupini beans, and red Italian rice? Any good landlord stories?
Trail Baboon 