I made these beans last night and all I can say is THANK YOU!! They were sooo delicious and easy!! I've been a long time reader and Dinner A Love Story is my go to wedding shower gift! So excited for this new platform. Once again, thank you!
This is random and off-topic, but I just saw goldfinches at my feeder and it made me think of sharing. I also bought a goldfinch feeder after you posted about it last spring. Not sure if you have a flower garden, but the goldfinches loved eating the seeds from my purple coneflowers after they bloomed.
I finally made these beans tonight and I have to thank you! I’ve been trying to cut down on meat and these are perfect. I added burrata and pesto. Delicious!
My heart breaks with this new platform. I feel like everything in my life, everywhere I look, is now being monetized. I am torn. Of course I want really smart, amazing creators to be rewarded for their hard work, for their efforts. At the same time, I am continually being told I need to spend money to be inspired, to find comfort, to get at high quality information to help me be healthy. I just can't anymore - in terms of how much I have financially to share (with COVID now so much less than ever before) and in terms of wishing I could take part when I really can't. I see there is more available, if I could pay, and it makes a divide: the haves and the if onlys. As an if only, I will have to say goodbye for now.
The second I hit enter, I wanted to delete. I can imagine the counter-arguments: Creators deserve our support. (They absolutely do.) This content has so much value. (Yes, it does. 100 percent.) Appreciate just how much you get for free. (I do.) Its just this message, that more money is required and then you will get more in return, is so ubiquitous in my field of view right now. I have no more to give. It's easier to walk away than to surf the free parts, feeling like a kid with your nose pressed against the glass when it comes to everything else. Especially the part of me that still believes in magical thinking, that with just a little more money I can unlock those secrets and everything will be better.
R.S. Thank you for recognizing that content I spend 25-30 hours a week on has value! But I do understand where you are coming from, of course. I am so new to this platform that I can't figure out how to contact you via email. Will you do me a favor and get in touch with me: jenny@dinneralovestory.com? We can work something out.
I really do have a deep appreciation for the value of our creative people. I've purchased all of your books. I donated to World Central Kitchen (without trying to be a part of the extras you gave for doing so). I'm just tapped out and tired and . . . Yup. Everything costs more now, or has an extra fee, or you have to pay for extra content. It's just a lot. As if the whole world is now monetized. That said - Thank you for the reply, and for the time and effort and value you create here.
Hi R.S.- just wanted to say that I hear you, and I have also done the same things as you. I don't know what to do either... I don't like to feel left out because I'm not paying extra either. Sorry, Jenny, I'm just not into this new platform either.
To add some additional context, I feel it is really important to keep up with news right now, and my five favorite news sources have gone behind paywalls this year.
My Rancho Gordo beans are soaking right now! I bought delicious crusty bread in order to increase my chances with my meat-loving family. Looking forward to dinner tonight!
Making these tonight but am concerned as I see my soaking beans’ skins have started to peel away from the beans. Is this a typical thing? Totally a newbie to making dried beans so just not sure and want to make sure I won’t end up with a pot of mush!
I’ve been saving time by using canned beans for the last year or so of subscribing to your feed. This weekend I decided to cook my beans. I’ve got great northerns overnight soaked and I know these braised beans need 40 min and a few additions. What if I am making white beans for Andy’s Green Enchiladas? What do you recommend for a general use white bean for your recipes? Thanks in advance
Made this today with dried great northern beans. My meat loving husband loved it. I used burrata and pesto, forgot the squeeze of lemon. Will make again!
Delicious! I used Rancho Gordo limas and served it with braised Tuscan kale, sliced cherry tomatoes, and Samin Nosrat's salsa verde. The burrata takes this to a whole new level. Thanks so much!
I also have a question about the burrata. Do you make the burrata or purchase it? I have only had it at restaurants in the past and it is delicious. I saw online that it can be made but honestly of I can purchase it then I will be going that route.
Hi Jenny, I've heard that rinsing the beans/using new water for cooking helps get rid of some of the....less pleasant...side effects of beans. This looks delicious (and easy!) but we definitely suffer from beans around here sometimes. Is it just a myth that the soaking water causes more gas?
Yes, if you go to my home page (click on the "Dinner: A Love Story" logo up at the top of the page), then underneath the top post you'll see a little magnifying glass (next to where it says "What is Dinner: A Love Story" and other stuff. LMK if you can't find it!
I made these beans last night and all I can say is THANK YOU!! They were sooo delicious and easy!! I've been a long time reader and Dinner A Love Story is my go to wedding shower gift! So excited for this new platform. Once again, thank you!
This is random and off-topic, but I just saw goldfinches at my feeder and it made me think of sharing. I also bought a goldfinch feeder after you posted about it last spring. Not sure if you have a flower garden, but the goldfinches loved eating the seeds from my purple coneflowers after they bloomed.
I finally made these beans tonight and I have to thank you! I’ve been trying to cut down on meat and these are perfect. I added burrata and pesto. Delicious!
My heart breaks with this new platform. I feel like everything in my life, everywhere I look, is now being monetized. I am torn. Of course I want really smart, amazing creators to be rewarded for their hard work, for their efforts. At the same time, I am continually being told I need to spend money to be inspired, to find comfort, to get at high quality information to help me be healthy. I just can't anymore - in terms of how much I have financially to share (with COVID now so much less than ever before) and in terms of wishing I could take part when I really can't. I see there is more available, if I could pay, and it makes a divide: the haves and the if onlys. As an if only, I will have to say goodbye for now.
The second I hit enter, I wanted to delete. I can imagine the counter-arguments: Creators deserve our support. (They absolutely do.) This content has so much value. (Yes, it does. 100 percent.) Appreciate just how much you get for free. (I do.) Its just this message, that more money is required and then you will get more in return, is so ubiquitous in my field of view right now. I have no more to give. It's easier to walk away than to surf the free parts, feeling like a kid with your nose pressed against the glass when it comes to everything else. Especially the part of me that still believes in magical thinking, that with just a little more money I can unlock those secrets and everything will be better.
R.S. Thank you for recognizing that content I spend 25-30 hours a week on has value! But I do understand where you are coming from, of course. I am so new to this platform that I can't figure out how to contact you via email. Will you do me a favor and get in touch with me: jenny@dinneralovestory.com? We can work something out.
I really do have a deep appreciation for the value of our creative people. I've purchased all of your books. I donated to World Central Kitchen (without trying to be a part of the extras you gave for doing so). I'm just tapped out and tired and . . . Yup. Everything costs more now, or has an extra fee, or you have to pay for extra content. It's just a lot. As if the whole world is now monetized. That said - Thank you for the reply, and for the time and effort and value you create here.
Amazing, thank you RS! That is above and beyond. Please get in touch with me: jenny@dinneralovestory.com!
Hi R.S.- just wanted to say that I hear you, and I have also done the same things as you. I don't know what to do either... I don't like to feel left out because I'm not paying extra either. Sorry, Jenny, I'm just not into this new platform either.
I respect that. Please email me Jenny AT dinneralovestory DOT com so we can work it out.
To add some additional context, I feel it is really important to keep up with news right now, and my five favorite news sources have gone behind paywalls this year.
My Rancho Gordo beans are soaking right now! I bought delicious crusty bread in order to increase my chances with my meat-loving family. Looking forward to dinner tonight!
I love Rancho Gordo!
lol, I love this! I totally use bread to convince my husband it will be ok if we don't have meat at dinner
Making these tonight but am concerned as I see my soaking beans’ skins have started to peel away from the beans. Is this a typical thing? Totally a newbie to making dried beans so just not sure and want to make sure I won’t end up with a pot of mush!
I have the same question.
Hi Jenny,
I’ve been saving time by using canned beans for the last year or so of subscribing to your feed. This weekend I decided to cook my beans. I’ve got great northerns overnight soaked and I know these braised beans need 40 min and a few additions. What if I am making white beans for Andy’s Green Enchiladas? What do you recommend for a general use white bean for your recipes? Thanks in advance
Made this today with dried great northern beans. My meat loving husband loved it. I used burrata and pesto, forgot the squeeze of lemon. Will make again!
Hi, we can't stop eating these! My kids are begging for lima beans? What is this world?
This looks like exactly what I’ve been craving! Thanks for sharing
Delicious! I used Rancho Gordo limas and served it with braised Tuscan kale, sliced cherry tomatoes, and Samin Nosrat's salsa verde. The burrata takes this to a whole new level. Thanks so much!
I also have a question about the burrata. Do you make the burrata or purchase it? I have only had it at restaurants in the past and it is delicious. I saw online that it can be made but honestly of I can purchase it then I will be going that route.
I always buy it!
Jenny, could I use corona beans? Couldn’t get lima. (I love this dish!)
yes, corona will definitely work!
Hi Jenny, I've heard that rinsing the beans/using new water for cooking helps get rid of some of the....less pleasant...side effects of beans. This looks delicious (and easy!) but we definitely suffer from beans around here sometimes. Is it just a myth that the soaking water causes more gas?
Do you buy or make the burrata? I've never had that before...
Hi,
Is there a search feature on this new platform? I'm wondering about the best way to search for recipes.
Thanks so much ..
Yes, if you go to my home page (click on the "Dinner: A Love Story" logo up at the top of the page), then underneath the top post you'll see a little magnifying glass (next to where it says "What is Dinner: A Love Story" and other stuff. LMK if you can't find it!