As you can imagine, this household is deeply into all things wine and wine related, and since Ah’din is also a magician with herbs, this simple recipe is a natural. Since you have stated that the recipes I send you are too complicated for “two old people” to make, (which I find really, funny, Amma) I think you will like this one. It’s not only simple, but you can make as much as you want, and use any flavors you like. Enjoy!
As you know, phaselus, along with alcibus, forms a big part of the Equi diet, and we have several varieties in our own garden here at Canyon keep. This recipe is something that Ah’rane fixes often, as it is quick, and one of Krush’s favorite ways to eat fresh, annual phaselus. The golden pole beans you have access to at home are very close cousins and will do nicely for this. It only takes about ten minutes to fix. I hope you like it.
Many of the Terren Amish-Mennonites settled here after the cataclysm, and it seems to suit their lifestyle well. The citizens ride horses, or use buggies or cycles to get around, and the keeps and villages are especially close-knit. The people seem to be exceptionally self-sufficient, and watching them move through their well-ordered days was fascinating for me. I got to watch the keepfolk where we stayed make their grain meat sausages. They made a dish so delicious it makes one smile in one’s sleep, as my husband would say, and when I asked, they shared this recipe with me. It uses several of their staple crops, and, of course, grain meat sausages!
In this house first breakfast is usually quick, as people run out to do morning chores or head off to school. Second breakfast is more leisurely. Ardi has second breakfast with his students each day. This is something he enjoys for first breakfast, along with one or two of his sister’s famous flatwraps. I like it, too. It takes a while to make up, but it lasts a long time once you have it. I think it is what you would call grain-ola. Here it is simply Harvester’s Breakfast.