Wood stove cooking, and a lesson about limes

So I succeeded in cooking a pot of beans on our wood stove. Unfortunately, I also learned (the hard way) that lime rind imparts intense bitterness. I have a favorite recipe for beans that calls for tossing in a halved, unpeeled orange and, not having any oranges handy but still wanting the brightness of citrus, I tossed in a halved, unpeeled lime that was languishing in a bowl on my kitchen counter. Big mistake. Ruined the whole batch, including a really nice smoked ham hock. My husband gamely wolfed down a couple of bowls spiked with great lashings of hot sauce, but finally conceded that it was pretty awful. As much as I hate to waste food, I tossed the rest.

Still – I cooked a thing on our wood stove!

 

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