The same white beans I make every night, Pinky, and a vegan cookbook.

1) I am reading You Won't Believe It's Vegan!" by Lacey Sher and Gail Doherty, mostly for pleasure instead of actual cooking intent. (I am so many cookbooks behind as far as actual cooking intent that the list starts sometime in 1998.) Still, it's funny to me how much reading vegan cookbooks feels like slipping on an old, comfortable pair of shoes. There's the socca! There's the ganache! There's the overlong chapter on desserts because when you eat a low-fat diet you crave sugar all the time! There's the scrambled tofu! There's the recipe involving tamarind paste, two kinds of miso, red wine, nutritional yeast, umeboshi plum paste, and I don't know, corn smut oil just to make a simple gravy! Oh, vegan cooking, how comforting and familiar you are, what with the ten different condiments requiring five trips to different ethnic groceries just to faintly approximate the taste of salt pork.

2) This has been on my main lj/dw, but I'm reposting with current measurements and method.
( White beans in lemon garlic oil, my recipe, from yesterday. )

I love my microwave, but man, microwaves do make everything a lot mushier.