I decided to make vegetarian beans for dinner as a satisfying, hearty meal. The process started by soaking the pinto beans overnight. Next, I sauteed onions, followed by garlic and tomato paste. Browning the tomato paste a little adds flavor.
I was, to my great surprise, out of chicken stock. For the first time in several years, I bought vegetable stock at the store, to which I added the pinto beans and fixings. The Dutch oven went onto the stove for a couple of hours. The result was just the sort of belly-warming meal that I had hoped for.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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