Yesterday, I took a bike ride to town, just to look around. I found an Antique Mall that was so full my eyes kind of glazed over. In a motor home you can’t really shop, but I still like to look.
A beauty of an old pot belly. I can relate.
Graceful sideboard in appearance, but a cast iron wood stove, instead. This one took me by surprise. It actually has burner plates to cook on.
Amazing how many different types of irons were made. I like collections and when I look at these I can say, “praise be, I live in an era of a steam iron and permanent press.”
Someone saw fit to cast a flower on this iron, maybe to cheer up his wife during a tedious task.
Fill that brass iron with water and it took muscle to lift. I have a wood stove at home and occasionally put a pot of beans or steel-cut oats on to cook. And, during winter, I always have hot water for tea. It was then I remembered I bought tepary beans at Organ Pipe. They are a desert food source from the palo verde tree and have the highest protein content of any bean, and I had a pot of them soaking on the stove for dinner. I rushed to get back and found my self on a dead end portion of Broadway. Hmmm. Could I actually get lost in Apache Junction? I crossed the highway and found a second extension of Broadway, also dead ended. I had to retrace two intersections to find my way, and was grateful that I carry a cell phone, even though I didn’t bring my glasses and couldn’t see to call Jim.
The tepary beans were great tasting. I cooked them for a couple hours (2 cups) without salt, then added seasonings, and vegetables. A 15 oz can tomato sauce, a half medium sweet potato, a half cup of (cooked) brown rice, a serano pepper, 1/2 an onion, a stalk of celery, two tablespoons chopped cilantro, 2 toes of garlic, salt, pepper, oregano and cumin. The usual stuff you add to beans. Before serving, I cut up chunks of mozzarella cheese on top, and a dollop of thick yogurt in each bowl. Rib-sticking good.