This weekend was short and sweet.
The sun shined brightly and while that guy that I like so much cleaned up the garden, I napped in a somewhat comfy chair...somewhat comfy only because it's the kind of chair that would be much more comfy with a pretty striped pillow on it.
I'm going to fix that problem this week.
We even had our first official barbecue of the season. There's just something about the first summery meal that I love...not that the oven is off for good, but it's definitely time to refill the propane tanks in anticipation of grill season.
Aside from naps and a bbq and church and endless games of words with friends, we did nothing. No laundry. No floor mopping. No bathroom cleaning.
I did make the bed and cleaned up the kitchen and watched a hallmark movie and painted my toes and made the most amazing baked beans on the face of the planet.
Packed to the gills...but this weekend was not.
This weekend was all about being home. Just us.
Just us with no plans.
Rested. That's what I am...rested.
Homemade Baked Beans
(adapted from Tyler Florence)
3 - 15oz cans cannelini beans
1/4 C ketchup
1/2 C molasses
1 T dijon mustard
1 canned chipotle pepper in adobo (just ONE pepper, not the whole can!)
3 slices thick cut bacon, sliced into 1 inch pieces
1 sprig of rosemary
Drain and rinse beans and put into a baking dish. In a blender, combine ketchup, molasses, mustard and chipotle pepper until smooth. Pour over beans and stir to combine. Top with bacon and rosemary, bake at 350 for 30 minutes or until bubbly and bacon is cooked. (I turned on the broiler for a minute or so to get the bacon crispy.) Serve hot or at room temperature. Serves 6.