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Honestly? Vermont-style (meaning maple syrup, not nasty-ass molASSes) baked beans.
1 1/2 lbs. navy or great northern beans. Soak overnight, or boil for about an hour and a half, until the skins plit and curl back when you blow on them. Mix with:
1 coarsely chopped yellow onion
1/2 lb. salt pork cut into chunks (they will cook down to almost nothing, so don't worry overmuch as to size)
1/4 cup brown sugar
3/4 cup Grade B maple syrup
2 tsp. dry mustard
1/2 tsp. black pepper
1 tsp. salt
Dump everything into the pot and cook on low for 8-10 hours. FOOD OF THE GODS.
I also recommend Not Your Mother's Slow Cooker Cookbook. I've had it for years and it's never steered me wrong, although the authors clearly have never met MY mother. -
AAARGH DAMN YOOOOOU.
Okay, I've always said that if the house was on fire and I could only save one, I would reach for the Diana F+. It was my very first Lomo camera, and even though I love each and every one of my cameras for their own special uniqueness, I have a special feeling about the Diana.
Plus, you said I could keep all the accessories, and since it's the one I've had the longest, it's the one I have the most accessories for: The 35mm AND the instant back, and the flash with colored gel inserts. I LOVE the Diana's flash, and with the hotshoe adaptor it can be used with any camera -- not that I would have any opportunity in this horrible cruel hypothetical universe of yours. :'(
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Sarah G.’s Bio
Aww c'mon, if you've gotten here then you know me.
