A New Year

The Bean is in limbo. Which of course means that Phil and Elizabeth's lives are in limbo. It is not the first time that the Holiday season has brought about change. Considering that The Bean officially opened five years ago, in December, it seems somewhat fitting that a rebirth should happen now (or in the near future). Unfortunately, all the bullshit surrounding this particular change is making it less than pleasant, and Bean regulars, and even semi-regulars, are keeping close tabs on the situation and sort of circling the wagons, ready to protect and defend our beloved friends.

It's not the cafe we feel the need to preserve, though the original design, decor, and atmosphere make us feel welcome and at home, it is the heart. The heart that beats in the kitchen, producing life-giving blood and sending it out to the dining room not just in the form of nourishing food, but with laughter, camaraderie and friendship that makes us feel like family. Most regulars would go to the ends of the earth for Phil and Elizabeth, happily, with no thought of receiving anything in return. I personally feel that even though my monthly food tab is astronomical, I owe them. I owe them for welcoming me into their kitchen to chat. For listening to my drama. For enjoying my children, (Yes, Phil, once in a while you slip up and I see that glint in your eye!) For sharing their recipes. For engaging me in discussions on politics and world news that have broadened my understanding of the issues. For creating a little piece of the Universe where community still matters.

This heart is what matters most here, and it can travel anywhere. Of that I feel assured. However, none of it would be possible if the food sucked. And it does not. It's not even okay. It's wonderful, and that is what draws new people into the fold every day. It is food for the soul. I've gained weight on Phil's pizza, his Front Street cookies, chocolate bread pudding, calzones, scramble specials and scones. Phil's also helped me lose weight with his salads, veggie sandwiches and soups. I am a comfort food addict and nothing restores my sense of warmth and health and peace like a big bowl of Mulligatawny stew with a hunk of Phil's fresh baguette.

It is no secret that Phil's bread, scones, and just about everything he bakes is remarkably good, and I can't help believing that the craft is only part of it and that the main reason everything's so good at The Bean is that Phil LOVES to cook and he loves the people he cooks for. He can call himself a cynic and a skeptic, he can be bitter and crabby on days when his friends tease him too much or his employees ignore his direction, but the fact is that Phil is so well loved because he has a heart of gold. You can taste it in the food. You can see it in the way he greets new customers. You can feel it when he splits an experimental brownie with you or sends you home with leftovers from the kitchen for dinner.

With Liz, it's a bit more obvious. Her soups, pasta creations, and magical turkey-stuffed delicata squash are amazing, and when you meet her, her warmth, compassion and wisdom are obvious. She makes you feel special, right from the start. She is an instant friend, mother, or sister.

Anywhoo... all of this is just my way of explaining why I go to The Bean every day and will continue to do so, no matter where it goes or how it's reinvented. While the "simple" life that Phil claims to live seems at times precarious and chaotic, it is also charmed, and even if the new location doesn't work out, something else will. Phil and Liz have touched too many people, creating a net of friendship and support that will catch them wherever they may fall.

Cornbread pudding

I have been sitting at this computer for 3 hours and not typed a thing. I did win 208 dollars playing solitaire and just broke my 12 game winning streak on free cell. I also found a blog that could be fun to follow. It is south bronx foodie. I think that if anything says New York on it it has to be interesting, how silly. This one looks like she has some nice recipes. The hot dogs look fun as does the cheesey popovers. So as long as this person doesn't have children it may be interesting to follow.

Does anyone out there follow blogs? I signed up for the one above and one called life and times of leslie. I have no idea why. The only thing that caught my eye was the fact that it just started. So I can find out what is happening with Leslie from the beginning. She is 27 years old, lives in TX, and is out on her own. I think she is at the point in her life where she is tring to take control and release the past good and bad. God was a part of her childhood and she is maybe ready to let him back in. Is this stalking? Like I said I signed up to follow only because I was there at the beginning and I really haven't looked in a while, really. I think all this reality tv makes us think it is ok to put ourselves on display and watch strangers. I am going to stop it is crazy. Really right after I read about Leslies car note I will stop following her. (on her page there is a spot that lists the followers. At the top it says STOP FOLLOWING). I thought she was yelling at me to "stop following" her!! it is just a place for me to click to put an end to this stalking, I will even though that is where I was able to read Obama's speech. Leslie has taught me so much.

I mentioned cheesey popovers, remember. I have a secret job working with products from the Lollipop Tree. Last night for dinner we tried the popovers. We did not make popovers however. We made it into Yorkshire pudding, with turkey drippings!! It was crazy good. Owen and I were fighting over the last of it!! Not to hard to make either. Yorkshire Pudding

1 Package popover mix
3/4 Cup warm milk
3/4 cup warm water
3 eggs
1/4 tsp bells seasoning

1/4 cup pan drippings

empty package of mix and seasonings into a bowl. Make a well in the center. Add
the milk and water till fluffy. Add the eggs and beat till bubbles form on surface.
Let stand for 30 min.
Have ready a 9x13 ovenproof pan with the drippings. With the oven at 400 and the
drippings HOT pour batter into pan. Bake 20 min then lower to 350 and bake another
10 to 15 min. Serve immediately.
A little time consuming but very delicious.

Today I am making cornbread pudding. I didn't realize people call cornbread with some enhancements pudding. I thought bread pudding with cornbread. Here is what I did:
Corn Bread pudding

4 cups cornbread cut into 1 inch cubes
3 Cups milk
2 apples, peeled cored and cubed
3/4 cup raisins
3/4 cup craisins
3 eggs
3/4 cup brown sugar
1/4 tsp salt
3 cup milk
1 cup cream
2 Tb bourbon
1 tsp vanilla

Preheat oven to 350

Grease a 9x13 baking pan. Scatter the cornbread in pan. Pour half of the milk over
cornbread. Let sit for 20 minutes. Mix fruit together in a bowl and scatter on bread.
Mix together with a wire whisk the eggs, sugar,salt,remaining milk,cream,bourbon
and vanilla. Pour over bread and fruit. Let stand for a few minutes for the bread
to absorb some of the milk mixture. Bake in oven for 1 hour, till golden and custard
is set.
Let rest for at least ten minutes.

Serve with Lollipop tree caramel sauce!!

I love this job!! It can be difficult though. I have to learn new things. I know baking and can cook, but I have to outside my box here. This is good I have become to complacent with things.

Speaking of complacency. Many of you know that the Black Bean is going to undergo a major change. Our lease is up Dec.1 and we have opted not to renew with the changes that were proposed. There has been tremendous support from everyone. A change is what the Bean needs. It is time to pump some new life into the "place". I have been given many choices on what to do. I want to try them all, hence the "secret" job. It is important that we keep the base that we have built over the past 5 years so a move of the resaurant would have to be close. In fact I hope that it will be down the street from where we are now. The other Rollinsford restaurant will be making changes too. I think it would be great to remain in downtown Rollinsford. It is also my hope that Mayo's (the other place) is able to keep doing what she wants. It is a very strained time right now for us all. I think it funny that it happened to us both at the same time. I say it was ment to be that we move down there. I am not so sure that they want to leave as happily as I do. I am not even sure what it looks like inside there, but the landlord is going to be making updates and the rent will still be reasonable. Whatever happens it will be for the best.

In the meantime we do have a few events coming up. Open mic is sat nov.22 and our first Friday night dinner is tentatively scheduled for Dec. 9th. It will be a reservation thing only so check back.

And as always we will see you at the Bean. Thanks!!!

(did I use a lot of quotes and exclamation points?!!)

Something weird is going on and I can't put pics on or do spell check. Sorry