…just hunch over, clench your toes, and lean on someone bigger than you. …
Spring is here!
I know, I know, it has sprung, but that’s just the dumbest thing ever in all of the land to say, right? Spring has been springing for a few weeks here already with this crazy weather, and some of our daisies and tulips have already done their thing and are gone until next year. Sad because it feels like time is going way too fast, you know?
This time of year I like cooking with a main ingredient and supplementing with salad or proteins that need to be used up. Kind of like spring cleaning for my fridge, no more languishing food, I say to myself every year. It’s a noble pursuit. These beans are definitely flavorful enough to be the absolute star of a dinner with some sliced tomatoes and grilled chicken or similar. They’re coated in butter and spices, to start, and the broiler action leaves you with some nice flavorful dark bits and beans that are tender but not sad/mushy. No one likes those guys.
And the Meyer lemon! Tastes like a Cutie + a lemon, but sub regular lemon if you have that instead of a Meyer. It is slightly sweeter than a regular lemon, but either variety would work perfectly. The lemon chars just a little bit and the juice mixes with the butter to make a nice little sauce.
You should probably serve these over rice for sauce-mopping purposes.
Ok, I feel kind of guilty about the only recipe offering this week involving mainly butter.
Kind of but not really. …
I turn 31 today. To say it’s been a strange time is an understatement, but the years tick on and all that.
I honestly hardly remember what I did when I turned 30 besides pump and nurse and try to keep poop out from under my fingernails. Does anyone have a clue what I did last year for my birthday? I was slightly distracted.
But! This year I’m…more aware of my distractions? Houses and dogs and toddlers and jobs, most days it is wonderful but also kind of relentless, right? It all changes very quickly but then is monotonous, not that that’s a bad thing.
I spent Saturday with my family celebrating my and 3 other birthdays, and we had a blast messing with Beck and eating and drinking and just being together. A Tuesday birthday is maybe the most anticlimactic kind, so I’m making up for it with happy hour tonight with friends, and these butter bowls for you.
You’re either fully repulsed or grateful that I said it first – sometimes we just want to eat all the butter, right? I’m with you. This is an imitation of an appetizer at one of my favorite local restaurants – a butter-based broth with huge flavor, lovely shrimp, and bread for dunking. I went garlic/wine/lemon for my flavors and threw some local microgreens on top for health + crunch. Balance, people, balance.