So rustic

The dice are in the air, do I spend the evening laboring over a steel cut crockpot oatmeal with real maple syrup, to be savored every morning this week with warmed milk and thawed frozen blueberries.  Oh it's a toss up, is crusty risen no-knead bread what I'm up for, an overnight rise in my fridge, making tomorrow's chore the pure hell of putting it in the oven, makes the house smell.

Kinda unpleasant like when today after years of inner searching, I surrendered fully to the fact that I needed to follow through with my white beans, you recall Mom's recipe?  Not mine, somebody else's.  And I had the ham on hand from like eons ago, the 3/4 cup onion and third cup carrots weren't out of the question, nor the minced clove of garlic thrown in, into 2/3 cup of broth, boiled 'til tender.  Add the two cans of white beans and be supportive like you usually are.

Suggested ten minutes and I think he was way out of line, mine turned tender beyond repairable. You know the difference.  But I ate it anyway enjoying the fact that I'd made white beans, and preferred the recipe almost as much as my black beans and quinoa fulfill the basic needs of good taste and nutrition.  And no my grapefruit won't go unnoticed, nor will the plethora of vitamin-rich fruits and veggies I consumed all day, and thereafter.

Began it all with white beans and black beans taunting me further, just determined to find out for myself what two sweet potatoes and a shapely butternut squash glaring orange ultraviolet rays out their sinews are expecting.  Oh yeah, this one's conquered.  Probably something along the lines of yup, a peeler and a plan gleaned from the internet.  Obsessive stalking, guilt-ridden vegetables they are known to be, and never admitting the desperation that's inherent in that.  Poor celery.

And worldly.  I mean, who can live without twice baked russet potatoes banging on their door every chance they get, but why do I ultimately give up and throw them in the garbage?  Is it a conspiracy, an act of protest or rebellion?  Mexican food hasn't a clue.  Go jalapeños!