Shaky Danny

There was a wonderful summer when my friend Phil had a boat in Monroe harbor and we sailed the beer can race each Wednesday. One of my fondest memories is working the wheel while we rounded the crib, keel over as far as I dared.    I was worried until I realized, it wasn’t my boat. One evening after the race some guests brought a salad with chicken in it.    I took one bite, looked up and with a great big smile said – Harold’s. I worked next to a guy who brought a McDonald's Burger and fries every day and ate it at his desk.    Determined to communicate with him, I brought a Billy Goats double cheese with grilled onions and ate it at my desk.    It didn't make an impression.    Then I brought some take out Sushi, no effect.    Next I got a side of white from Harold’s.    The whole floor knew what I was eating.    He considerately ate in the lunch room ever after. Harold’s is a chicken franchise in Chica...

We have the opportunity to explain the cosmos, plumb the depths of human consciousness, solve the world’s problems, what do we do?    Exchange recipes; this one started when I became dissatisfied with brown rice.     Unless I cook it with meat in a pilaf, no matter how long I boil it, it is crunchy.    I discovered that when I boiled it with beans it became soft.    There are any number of rice and beans dishes, hopping jack comes to mind,    but none that I am aware of that boil the rice and beans together. Whatever proportion of rice and beans that you prefer.    Boil until the beans are soft enough for you.    Perhaps that is the secret; maybe we have more patience for beans, or maybe the beans beat the rice. If you use red or black beans, you will get a purple or gray glop and if you are American, you might use that in chili. I find navy, pinto, lentils or chickpeas preferable.    Chickpeas taste...