If It’s Too HOT, Make It CHILI.Soups / July 25, 2013
White beans are so pretty. They’re like little champagne colored pearls and their texture is subtle, responsive, and sweet. They take on so many other flavors and even without being the star of the show, they shine.
It was 94 out today; sticky too. And a little uncomfortable even for a summer-lover like me. I was in the house all day, listening to the costly hum of the air conditioner as it bellowed softly through the vents knowing that outdoor activities would be replaced with those that made the most of indoor pleasures. As the cool air spilled out into onto my bare shoulders, I thought about how we’re always trying to counteract wherever we are. If it’s summer we long for winter, if it’s dark, we want it to be light. If it’s skinny and it lives next door…well you know. I was yearning for a chill.
You should see me when I’m hunting for something to make for dinner. I look like a confused mime as I purse my lips and stare slightly hunched into the dark chasm of my pantry. Guided only by a random sense of hunger, and of course the rotating urgency of vegetables unused in the fridge, I am in another world, imagining the tastes of colors that will end my creative coma. And soon, those little white beans snapped me back to reality. With the determination I set about to create my White Bean Veggie Chili with Kale, Topped with Fat Free Yogurt.