|Sauteed lima beans for breakfast|
I didn’t grow limas. I’ve never had luck with them, but my friend and neighbor, Amy Chance McGee, who is also one half of Sisters by Chance caterers, does. She brought me a bagful one afternoon that she had even shelled — “It’s something I like to do,” she told me graciously — while I was working in the office. I sat the bag on my desk and as I worked, picked out the smallest, sweetest beans to eat raw (which reminded me of Emily Dickenson’s poem about the bird eating the angleworm raw, but fresh young limas are much more yummy, I’m convinced). The next morning, I sauteed the rest of them in olive oil with a crushed clove of fresh hardneck Music garlic (which I did grow) with salt and pepper and ate them for breakfast and lunch. Who says breakfast is for what we in this country have somehow decided is ‘breakfast food’?