Beans and rice.

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And cleaning too. Not a lot, but enough cleaning to get to the bean pot. There are just a small number of dishes left to be done. Cans have been sorted, some tidying has been done, but the heavier cleaning waits, languishes. The rice is cooked and cooling, the beans are finishing their cooking. I already had a small bowl of rice, butter, salt, and pepper. Numm! I really do like brown rice.

I tried short grain, to be different, this time. I currently have short and long grain rice on hand. Honestly, I cannot tell any real difference between long, medium, and short grain rice. Even in a visual inspection, it would take an uptight lefty or farmer to tell the difference, really. I did not really compare prices per pound or look for nutritional differences, but I would guess they are pretty much all the same. From now on, I will base my purchases purely upon price (from among better producers, minus organic). One thing I will do, I will buy better rice (already am) and beans from here on out. You can buy beans very inexpensively in generic brands. And, actually, I find no stones or dirt in even these. However, what I do find in basic beans is old, green (moldy), and broken beans in generics. I, however, would not even consider organic beans. They are way to expensive and very possibly problematic. The varieties they use have not been well tested on larger population bases and there may be a reason heritage crops did not see wider use. The lore regarding why one crop is not chosen is lost to history quite often, for political, economic, and other reasons. It is always assumed to be purely economic. My guess is that is often a bad assumption.

I need to get to town tomorrow. Beans, rice, and eggs are on hand, but no meats are to be had. This is a meat house. This is a sad meat house. I need to stop at the butcher and see what they have fresh. I do not like buying their old (frozen). If it is not under the glass or a fresh hanging cut, I simply have to leave it. Butcher paper either does not do well with frozen meats or their frozen meats are a little dated. Could I be wrong? Only if butcher paper is purely to blame. But their fresh meats are absolutely fantastic. A roast of steaks, cut to my specs, a couple of whole thick chuck roasts, and some other meats must be had. As well, I need to buy 10 pounds of ground beef and 5 pounds of ground chuck, which since this is never fresh at the butcher I will buy at my usual store. No problem, I need milk as well. Meat, meat, meat meat meat. How did that vegetable get there! Ackh! Run away, run away fast! Oh, I like vegetables, they just do not seem worthy of the bother to cook, regardless of what some over-educated, under performing, medicant says. Meat! Grains and legumes... for filler and to some degree taste, along with prepping. But meat in the meantime.

Laundry tonight, and finishing the dishes and cooking and the storing of those foods. Tomorrow I need to finally do that 24-hour urinalysis. I void the first time, tomorrow, without saving it. The rest of the day I use the container (I bought ice to keep it cool in the lavatory, in one of the smaller old kitty litter pans), and then I void into their provided container first thing Monday morning. And, since I go to SLC Monday for an appointment, I can give them their due. Do not drink it all at once! It took me a day to grow that. :p Bah!hahaha

Well, on to tinkering as the beans finish. I am looking forward to a bowl of those, too. Fresh warm beans move me. Sometimes even a way that brings back my boyish giggles and makes me want to test it in a bathtub. Wee! Look mommy, bubbles! Oh well, even Doom can get lost in reverie. Oh, I am skimming the beans for the first time. A foam begins to develop as the beans are cooked. I read somewhere, in recent readings on such topics, that there was a reason to do so. I remember neither the reason nor the source, but I am trying it anyway. I might have to revisit why I do what I do? Nah.

Later, or good night.