Greetings, readers! Yet another fine week has transpired, and a hell of a week it was. For a number of non-vegetable related reasons, my attention was taken from green beans during the week. Really my only during-the-week encounter with them was at lunch in the dining hall, which (as you may well imagine) was only so-so. Never fear, I made up for it by gorging myself on green beans over the weekend. And what a bean feast it was!
The only recipe most people associate with green beans (and consequently the only recipe most people offered me) is the traditional Thanksgiving casserole, so I started with that. I'll admit I was wary at first--it involved mushroom soup and fried onions, both as of yet un-friended. However, my worry was unfounded, and it turns out that people are on to something with green bean casserole. I no longer wonder why its a Thanksgiving staple. Fact, I wonder why people don't seem to eat it on just an average Tuesday. But, and I hate to say this on green bean week, its really not the legumes that make this casserole. Allow me a minute to rhapsodize on the show-stealing French's french fried onions. I guess its just another testament to the fact that anything bad for you probably tastes delicious, but man alive are those things good! I almost made it onion week this week in their honor, but ultimately decided to save that for when I've given up interpersonal relationships.
Leaving casserole for a minute, I also made "green bean almondine" which is my short hand for "steamed green beans tossed with hastily sauteed blanched almonds." From this I learned that steaming vegetables in the microwave would be easier if I had some sort of covered microwaveable dish, and that, in fact, a bowl with a plate precariously balanced on top of it is not the most efficient cooking system.
I also made a green bean tomato salad, the recipe for which I found online. I was planning on posting said recipe, only I can't say I entirely recommend this salad. It ended up more like a sauce than a salad, and when I added sour cream (per the recipe) it looked like something regurgitated. Aesthetics aside, it was completely edible, but still nothing I would add to my culinary repertoire.
I was going to take pictures of some of my green bean creations because 1) I've grown accustomed to putting pictures on each post and a google image search for "green beans" reveals nothing remotely funny, sexy, or in any other way interesting, and 2) It hardly seems a danger to anonymity, because really if you can recognize me by my mismatched kitchen ware, you've probably already breached my security. However, I did not take any picture and sadly will be relying on the (less than satisfactory) bounty of google images because 1) I can't find my camera cord, and 2) I just now though of the picture taking thing, and all my culinary creations are long since digested. At any rate, enjoy this lackluster picture of a boy who has yet to be seduced by green beans:
Hang in there, kid; I was you once. (Just so we're extra clear: this isn't a picture of me.)
Next week: various squashes!