Green to be back!

Hello world! 
Did you miss me? I know I've been away for a while but I'm hoping to get back on track. The biggest change for me since I last posted is that I've recently moved. I'm excited about it because we're within walking distance of a (very) local market that has terrific fresh produce and groceries. I stopped by yesterday to pick up some stuff for sandwiches (since our kitchen isn't fully unpacked yet) and not finding the standard chain cheese or lunch meat I bought a few small packs of the fresh cheese. 

Imagine my wonder and amazement when I got home and had cheese that actually tasted like real cheese. It had flavor. It had a distinct taste. It didn't have that "over taste" of concentrated flavors of what cheese is "supposed to taste like". I could actually get used to this. It's been a while since I've had cheese that actually required me to use a cheese slicer. 

One of the things that caught my eye at the grocer was their fresh green beans and snow peas. After doing some googling and wikipediaing (ok, not a word but you get my point) I'm opting to handle green beans first and snow peas second. 

I've been watching green bean videos all night and I'm surprised there is such a diversity in how to cook them. Normally for a particular food you may find a lot of variety in cooking methods but typically you find an excess of one particular way. Not so with the green bean. I found videos on blanching, sauteing, steaming, boiling and even baking. There was no clear obvious method based solely on the number of videos favoring one way over the other. 

I think though my most likely choice will be blanching followed by sauteeing with some butter, garlic, and lemon. I just love the color of blanched vegetables than other methods. There's something that psychologically makes you think you are eating healthier when the vegetables are like super mega-green. 

Enough for tonight, just wanted to stop in and say high. Hopefully I'll put something up on howmy green beans went in the next couple of days. 

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