"How Sassy Changed My Life: A Love Letter to the Greatest Teen Magazine of All Time" is the kind of book you really should buy for your high school best friend if you're the kind of girls who spent hours on your bedroom floors reading Sassy and debating the latest "Cute Band Alert". I'm going to stop by Stacey's on my way home and grab a copy.
Thanks to Howard Junker's blog over on the Zyzzyva website, I spent some time browsing through Duotrope's Digest, a database of writers' markets for short fiction, poetry, and novels/collections. With a more selective database that seems to have an eye trained on the independent and alternative writing market, I need to make it a point to check out their theme calendar and get some queries going.
This past weekend, I had a veggie friend over for dinner and made this salad as part of our dinner. Best to make it on a weekend as it is a little prep-intensive.
- 1 lb fava beans, shelled, blanched, and shelled again
- 1 can/jar white beans
- 1 small red bell pepper, diced
- 1 clove of garlic, minced
- 1small red onion, diced
- 2 carrots, diced
- 1 cup of water
- 1 tbsp olive oil
Sautee onions and garlic in oil for 3 minutes, then add bell pepper and carrots and cook for another 5 minutes or until soft. Add remaining ingredients. Bring to a boil then reduce heat and cook for 25 minutes or until beans have absorbed most of the liquid. Strain and serve hot or toss with 1 tbsp olive oil and pepper and refrigerate for 1 hour to serve cold.