Today started out as one of those scratchy-throated dark wet mornings when you just want to crawl back into bed and pull the covers over your head.
It was wet and rainy and cold in the city and the only thing visible through the morning rain was the glow of the red brake-lights of all of the other grumpy drivers.
It was one of those mornings when all of my students did well – everyone worked hard and played their sonatinas and minuets and Happy Clowns and scales beautifully and focused during their lessons. I was so proud of them all. . . but I still just wanted to curl up somewhere and go to sleep until this head cold decides to go visit another house.
It was one of those days where I knew exactly what I needed to do when I got home, because this same thing happened last weekend when Mark came home from work grumpy and sick and scratchy-throated. Sometimes, folks, you just need to make a pot of beans.
The rainclouds blew away and now the sun has come out to make a beautiful light-filled afternoon. The world is happy because we get to hold on to warmth for a few more minutes.
And now the day is truly complete because – in addition to students remembering their B flats and F sharps – now I have my yoga pants and am drinking warm coffee; now a pot of beans is simmering happily on the stove and Mark and I can smell it from the dining room/bike room where we are studying and writing.
Maybe your day is just a little awry, a little chilly, a little headachy or grumpy? Make this pot of beans. I promise it will be better.
Fall-ish Navy Beans
1 lb of navy beans
4 cups of water
2 cups of chicken broth
1 cup of wine
1/2 bacon, bacon bits,or ham
3 stalks of celery, chopped
1 onion, chopped
2 cups of kale, chopped
2 tbls. butter
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
Grated Parmesan cheese
Saute the onions until transparent; add the kale and continue to saute until the kale wilts. Meanwhile, rinse the beans. Add beans, water, broth, wine, and bacon or ham to sauteed onions and kale. Bring to a boil and simmer for about 45 minutes. Add chopped celery, pepper, oregano, and basil. Simmer for another 45 minutes. Before serving, sprinkle grated parmesan cheese and chopped walnuts on top.