Friday, May 20, 2011
Last night's dinner: hot salty water.  De-podded fresh favas, 45 seconds.  Into cold water.  Shell. (Fingernail pricks shell, squeeze between thumb and forefinger, extract the bright green beans.  About 20 minutes for a heaping plateful of beans).  Shelling accompaniments: crusty bread; Farmhouse Brie; kombucha tea.

Beans on plate, a little green heap.  Olive oil, lemon juice, touch of salt, shower of parmesan.

This was entirely improvised, pleasant to look at, and delicious.  And the crusty bread made short work of the leftover sauce.

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