Dragon's Langerie Beans
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7eRM3Mv9WXctUvNFFubtzz5kGMSLFVKpGeZ9_mBewNu0Lbzsm3f26Xu3AeUKseoCYqh6B86ngi56_GG2mxJjMxTe5xi808IJe9vPAibk-Svnd5noGyPxwQR5kkqHxGZ92vO1wA/s400/dragon+tongue+2.jpg)
whose remarkable work and generous spirit will continue to be an inspiration to me as long as I cook, write, and eat.
ETA: OK, Here's what I did. I cooked them in boiling salted water for eight minutes along with two large garlic cloves (and subsequently used the bean-water for pasta, ans then the bean-pasta water for sesame sauce for the pasta. When the beans and garlic cooled I sliced the beans, diced the garlic, minced half a bunch of curly-leaf parsley from Monkshood farm, and drizzled everything with olive oil and balsamic vinegar. Salt to taste. Stripey they are not, but delicious and life-giving they are, this bean I had never seen. Have you sen these, Sweetnicks??
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Labels: A garden deriv'd and defin'd שהחינו וקימנו והגיענו לזמן הזה, better a dinner of herbs כּל־עשׂבֿ, Cooking for Karina (non-allergenic)
7 Comments:
I still cannot really believe she is gone. I'm thinking she would love those beans!
kalyn,
I know what you mean! We can remember her whenever we come across something like this.
I thought all post were in that language which i do not know.. thanks some are not.. :-)
because
I am trying my best to learn how to cook (decent meals :-) thanks for sharing your ideas. Busby SEO challenge
KabonFootPrint
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I was very pleased to find this site.I wanted to thank you for this great read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you post. SIKAT ANG PINOY
i like this blog!thank u!!
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