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Well, it’s because I have a column, I am always doing something related to the time of year, the season, a particular month, something that’s bubbling up in food in general.
So, the first thing I do is sort of you know, I am always writing 4 or 5 months ahead. So, first thing I do is think about that time of year and what I am going to be really interested in that time of year. And then, I set about kind of honing in on one broader idea and only then do I start really going into the kitchen and cooking.
So for instance, I start thinking about February. I think you know it is just disgusting outside, all you want to do is sit home inside and you want something you can hold tight and that is warm, that is hardy but that was not really-really bad for you because you probably went to too many holiday party and are not dying to you know.
So then this year when I was doing that, I felt like that dish was vegetarian chili. Then I thought to make it more interesting and to tie it into something interesting things that are happening in the farmer level. A lot of farmers have been starting to grow heirloom beans which like heirloom tomatoes or you know, beans that were popular in the 19th Century and even the early part of 20th Century and then have gone out of popularity.
They are also -- I did not even know this until I started getting into them that if you plant one, the same one will grow. Where is a hybrid which is what most beans are when you go to the supermarket and you see the bag of beans? A hybrid, it is slice together in a way that if you planted, it you grow this kind of bean or that kind of bean, it is not going to grow itself which is very-very interesting.
As a total none gardener, that blew my mind. But -- then I will get in deeper into the heirloom beans and those will become a part of the chili and then I will thwick the recipes. I mean the flavor of the recipe is always the final words. It has to be there.
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