256. Broad (Fava) Beans
I had the broad beans here in a quesadilla with feta, which was a delicious combination. I wouldn’t have ever thought to have them in a quesadilla but it will definitely be something I’ll try to make myself. Though it will involve a whole lot of laborious shucking. Getting the beans out of the pods is fine, that’s the fun part. So fun in fact that I always used to do it myself when I was little, even though I wouldn’t have eaten the beans, I think I was probably excited by the furry insides. It’s the peeling of the individual beans afterwards that’s the boring bit. Probably worth it though I think.
I’m not a huge beer drinker, but I do like an occasional lager with spicy foods. I’m the complete opposite of a lot of British people who think that beer should only be real ale served room temperature from a pump into a glass. Give me a frosty bottled lager with a lime wedge in the top any day. I also think that it works much better as a with-food drink than having a few pints of it on a night out. I find it tastes bitter by itself, but with a curry or tacos it just becomes refreshing and a much better palate cleanser than water.
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