Yesterday I had the pleasure of attending a Food Bloggers Los Angeles meetup, hosted by Two Broads Abroad. It’s always a casual affair, in which local
food bloggers friends get together for a potluck meal and to discuss a particular aspect of blogging. (Yesterdays topic? Pinterest.)
It’s always a fun time that goes by way too quickly; food bloggers are such lovely, enthusiastic, and supportive folks. (And I’m ever-grateful for Erika, Patti, and Dorothy for leading the charge on all things FBLA.)
Since Mother’s Day is just around the corner, we were asked to bring a dish honoring our mothers. You know, something mom used to make.
So I flipped open the three-ring binder my mom gave me a few years back, filled with the recipes she’s collected over the years. I love thumbing through the various recipes — and seeing where many of them came from (“Grandma Martha’s Sewing Class” is my favorite). It gives a perfect hint of a rich history and tradition. There are even a couple of recipes that just say “Andrew” beneath the title — a clue that I’ve long enjoyed spending time with mom in the kitchen.
It’s funny, with all the cookbooks we have in our kitchen, that’s the one I go to most often. And if you scan through many of my posts, you’ll probably notice that there are a lot of “Thanks, Mom!” parentheticals peppered throughout. When I pause to think about how much I know in the kitchen, a heck of a lot of it came from her.
So, thank you mom, for teaching me so much, for your inspiration and guidance, and for your Rule-of-Three.* Also, for this dead-simple bean salad recipe, which takes about five minutes to make. I love you.
- 1 can Yellow (Wax) Beans
- 2 cans Green Beans
- 1 can Red Kidney Beans
- 1 can Garbanzo Beans (Chickpeas)
- 1 Small Onion, finely diced
- ¼ cup Sugar
- 1 teaspoon freshly ground Black Pepper
- ½ cup Vinegar (distilled white, or apple cider)
- ¼ cup Extra Virgin Olive Oil
- Open all the cans and empty the beans into a colander. Rinse.
- Add all ingredients to a large container, ideally one that has a leak-proof lid. Roll or flip the container to mix the ingredients.
- Refrigerate for at least a few hours (overnight is better). Roll or flip the container occasionally to help it marinate. Serve cold.
* Mom always insisted I try something at least three times before giving it up. Soccer practice, piano lessons, whatever. I had to go three times before I was allowed to quit (which often didn’t happen after that third time). Smart woman, that one.