Tuesday, November 27, 2007

Keeping It Simple

So our ancient, low flow toilet is out of service. The flapper thing that regulates the flush is broken. I'm hoping they still make parts for the thing...the last thing we want to buy for Christmas is a toilet...thankyouverymuch!

We got some of our shopping done on-line last night. Husband loves REI and Cabela's and he could spend hours making a decision at one of those sights. Thankfully we found what we were looking for, on sale and were able to make a purchase in a reasonable amount of time. We did end up paying for shipping (REI isn't offering free shipping :<), but we bought five gifts for five different people for under fifty dollars and the shipping was only $5.99 so I don't feel too bad about it.
I served some crunchy beans again last night. Husband pleaded that I find a bean guru and figure out how to make some beans that aren't crunchy.
I must explain that the reason I keep trying to cook using dry beans is to save money in our grocery budget and still serve healthy food. Sigh. Sometimes being a domestic goddess isn't all it's cracked up to be.
On the up side, we had a family game night last night. Several rounds of Uno made up for the lousy beans. I have a very forgiving family.
Well, that's about as exciting as our Mondays get around here. I have to admit, I like it that way. When I was a sweet young thing I would have found it exceedingly boring but as I get...ahem...more mature I am coming to appreciate the ordinary things in life.
Just keeping it simple Sam!


Shawna said...

Cyndy, your blog looks great! I'm a bean guru, by the way...bet you didnt' know that! And here's the secret...you have to pressure cook your dry beans. Otherwise, you have to cook them forever, and honestly the money you'll spend on power will negate your savings. Canned beans are pretty cheap. Cost of a decent pressure cooker: $100, but a great investment if you cook a lot of beans and whole grains. Here's another trick that you probably already know: when cooking dry beans, never add salt or tomatoes until they are totally done. The salt and acid keeps them from softening. Jenn Summers taught me that one after I served "crunchy" chile one night!

Cyndy said...

Okay, that salt and tomatoe thing explains A LOT. Maybe the pressure cooker needs to go on my Christmas list :)