Procrastination Salad - An examination inspired dish to take your next BBQ
November 6th 2008 02:51
How the past few weeks have flown by, and foodmage.com has layed neglected in cyberspace as a result of my real life distractions of a sore throat (woe is me) and university examinations.
Exams mean two things - barbeques and procrastination. It is the second semester examination period when the sun finally creeps out and shines hardest, beaming away the chillest of breezes that sweep down from the Brindabellas. This change in climate combined with the excitment of end of year activities makes for the BBQ invitations to flow thick and fast, after all, who doesn't like a BBQ. (We like them so much, our household is in possession of three!)
And, procrastination. It's great isn't it. All you need is a couple of exams ahead and your bathroom will never be cleaner, your pantry never tidier, your ebay research skills never so finely honed. After seven years of university I feel I have really nailed the art of procrastination. I recently combined my love of procrastination with the asforementioned BBQ love. The result? Spending hours workshopping salad ideas by pouring over lavish recipe books with fabulously glossy photos. The next result? Realising I am still a povo uni student who can't afford to buy smoked trout and potato's I can't even pronounce the name of to faff into a fashionable salad to take along to a BBQ. Not deterred, I made do with what was in my now very tidy pantry- I suggest that if you are indeed off to a BBQ that you give it a burl...
PROCRASTINATION SALAD
In a frying pan on medium heat, tadd some olive oil and crushed garlic, throw in a handful of soaked or tinned black eyed beans, and stir around
Add some white wine to the pan and let the beans simmer for a while until the liquid has been absorbed and the beans have softened
Take the beans off the heat and let cool
While the beans are simmering, chop up a few tomatoes and spring onions, combine in a bowl and add the cooked cooled beans
Top with a good splash of olive oil, with salt and fresh black pepper.
Too easy! I think a creamier bean like Cannenelli or Bortoli would also work with this. I seem to talk about beans alot - I'm always on the pulse like that!
Exams mean two things - barbeques and procrastination. It is the second semester examination period when the sun finally creeps out and shines hardest, beaming away the chillest of breezes that sweep down from the Brindabellas. This change in climate combined with the excitment of end of year activities makes for the BBQ invitations to flow thick and fast, after all, who doesn't like a BBQ. (We like them so much, our household is in possession of three!)
And, procrastination. It's great isn't it. All you need is a couple of exams ahead and your bathroom will never be cleaner, your pantry never tidier, your ebay research skills never so finely honed. After seven years of university I feel I have really nailed the art of procrastination. I recently combined my love of procrastination with the asforementioned BBQ love. The result? Spending hours workshopping salad ideas by pouring over lavish recipe books with fabulously glossy photos. The next result? Realising I am still a povo uni student who can't afford to buy smoked trout and potato's I can't even pronounce the name of to faff into a fashionable salad to take along to a BBQ. Not deterred, I made do with what was in my now very tidy pantry- I suggest that if you are indeed off to a BBQ that you give it a burl...
PROCRASTINATION SALAD
In a frying pan on medium heat, tadd some olive oil and crushed garlic, throw in a handful of soaked or tinned black eyed beans, and stir around
Add some white wine to the pan and let the beans simmer for a while until the liquid has been absorbed and the beans have softened
Take the beans off the heat and let cool
While the beans are simmering, chop up a few tomatoes and spring onions, combine in a bowl and add the cooked cooled beans
Top with a good splash of olive oil, with salt and fresh black pepper.
Too easy! I think a creamier bean like Cannenelli or Bortoli would also work with this. I seem to talk about beans alot - I'm always on the pulse like that!
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