What you said in that second sentence, @Saregama! I had THREE bottles left and made sure I stopped at Wegmans on the way home from Mom’s on Saturday (at 5pm, no less!) to pick up a half dozen more. LOL
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There’s a big tarbais beans thread here somewhere. I’ve never had them so following…
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They don’t last long here anymore 
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Couldnt find it…
There was a bit of discussion here:
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i hear you…i’m so terminally bored of all the delivery options near my work, and that’s even without the additional constraints you’ve got. hang in there…
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just sent you D’artagnan’s duck confit recipe using tarbais beans
As I mentioned, I would never pay $19.99 for a pound of tarbais beans ( from D’artagnan or Amazon) as 3 lbs is required for that recipe
I always used white Cannelloni beans
Well, when I found them at $6.99 from Rancho Gordo, I ordered 9 pounds, made the duck confit using 3 lbs and was disappointed bec it was too heavy. So, my suggestion is using 2 lbs instead
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Appreciate it!
Very creamy bean, cooks up in 25 mins once soaked overnight.
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A riff on a Jet Tila Fried Rice recipe from 101 Asian Dishes You Have To Cook Before You Die:
T’was delicious!
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So “in the real world” I’m actually a fashion designer (womens ready to wear) and my party go to is black on black with excessive jewelry and bright lipstick 
of course great shoes help but depends how sober i am and how long I’ll be standing…!
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Caldo Verde tonight with some crusty garlic studded bread. This is red light food for me. Just love a simple soup or stew
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Looks wonderful! It’s the perfect meal on a cold December. Cheers!
Yeah we’re down in the 50’s now 
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30 degrees here but it feels like 10💨
Ouch! I hate to be cold
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This was lo mein noodles with green onions, ginger, hot pepper flakes, garlic and shrimp…lightened it up with some shrimp stock and butter, evoo s+p…and a no no…grated parm/reg on top
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Phreddy, what’s your method on grilled octopus? I really enjoy ordering it at restaurants.
