When I posted my recipe for Bulgarian bean soup a while ago, I mentioned that I'd try the slow cooking method. Well I did last week. I soaked the beans for some 16-17 hours, then I cooked them for about 14 hours and although it tasted rather nice, I now know what the "bean effect" is. I've never had that before, so this is definitely a method I won't be using again on this recipe. Pressure cooking only!
As an attempt at getting a feeling of Summer, Lundulph and I have been eating a lot of salad over the last couple of weeks, so there hasn't been anything interesting to write about.