One of my commenters yesterday, Pinky Poinker a blogging friend from Australia, talking about Churchill, mentioned her dad was born in 1935. Boy did I feel old, my husband was born in 1935. I guess a number of my cyber friends are young enough to have been my kids. When I was a kid, people of our age were considered really ancient and a lot of them had already kicked the bucket before even reaching their 70s. What a difference today when you see people of 101 dancing on TV and 90 year olds doing Olympic training, or bowling regularly, etc.
I like lima beans. They are the nearest things here to broad beans which are/were very popular in England when I lived there. Not sure why they are not available here. Used to be one of my favourites.
Lima Bean Spread with Cumin and Herbs
From EatingWell: August/September 2005, November 1997, The EatingWell Diabetes Cookbook (2005)
Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.
About 1 1 /2 cups
- 1 10-ounce package frozen lima beans
- 4 cloves garlic, crushed and peeled
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
- Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill
- Make ahead tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.