On 2/11/2018 12:27 PM, graham wrote:
> On 2018-02-11 10:20 AM, jmcquown wrote:
>> On 2/11/2018 12:03 PM, notbob wrote:
>>> On 2018-02-11, jmcquown > wrote:
>>>
>>>> He'll take his red beans sans the rice.
>>>
>>> Now, wait a minute, Jill.Â* I was jes gifted 10 lbs or wht long grain
>>> rice.Â* I MAY start trying to work rice into my diet.Â* That, or give
>>> away 8lbs of free rice and keep that one bag I opened, to rot!
>>>
>>> BTW, l not -l, thnxs fer remembering me.Â* BTW, I don't like "small red
>>> beans".Â* Kidney, only.Â* OTOH, I can't get any pickled meat.Â* Only
>>> andouille and ham.Â* 8|
>>>
>>> Jill, also thnx fer remembering the "sans".Â*
>>>
>>> nb
>>>
>> LOLÂ* Okay, dude.Â* I wouldn't give away gifted rice!Â* I make red beans
>> *with* rice.
>
> Had a Jamaican nanny/housekeeper many years ago. She called this "peas
> with rice". IIRC, she cooked it with fresh coconut, wrecking the blender
> in the process:-)

That sounds like a mess of fun! The Red Beans & Rice notbob and l not
-l are talking about originated in the Mississippi delta and the
Louisiana gulf coast. It's Cajun or Creole, depending upon your point
of view. I lean more towards the Cajun factor, given the anouille
sausage and pickle meat. No coconut milk or blenders involved.

Jill