We had A LOT of beans this year. Green beans, Wax beans, and Purple pole beans. I had to get creative- These were delicious-
6 strips bacon, diced
Handful of sliced Baby Bella mushrooms
1/4 onion, diced
1 teaspoon lemon juice
salt and pepper, to taste
In a frying pan, cook the bacon pieces until crispy. Transfer the cooked bacon to a paper towel to drain. Drain the bacon fat from the pan, reserving a couple tablespoons. Add the reserved bacon fat back to the pan. Add the mushrooms and onion. Sprinkle with salt and pepper. Over medium heat, saute the mushrooms and onion until the onion is translucent and the mushrooms have released their liquid and have begun to brown.
While the mushrooms and onion are cooking, put the green beans into a microwave safe dish. Add enough water to cover the beans. Cover the dish with a lid or plastic wrap. Microwave on high for 4 minutes. Drain.
Add the drained beans to the pan with the mushrooms and onions. Add the bacon pieces back into the pan. Add the lemon juice. While gently stirring, saute for 2 or 3 minutes.
Mama FINALLY brought her 3 kids for a visit. They're THISCLOSE to eating out of my hand. They watch intently as I feed their mama.
This is the 5th or 6th generation for us. Looking back, the babies always appear in threes in Mid-July. They give me such great pleasure.
Mama hates these hot summer months, as she can't get my attention. We keep the a/c on and the house closed up. Spring and Fall, we have the house open to get a breeze through the screen doors. We'll be watching TV and hear a "rap rap rap". It's my girl knocking on the screen door on her back legs looking in.
Sadly with the doors closed, we can't hear her knocking. (Thus, I'm constantly getting up and peeking out the window)
We've been having KILLER sunsets this past week. Glorious!
The publisher of this cookbook was kind enough to send me this beautiful hardcover cookbook. It's beautifully put together with gorgeous full-color glossy photos. I've never cooked "Kosher", but I'll give some of these recipes a whirl! It'll be nice to expand my cooking horizons!
Strap on your apron, reinvent tradition, and fill your Jewish kitchen with global flavors.
The Modern Jewish Table is the new, essential kosher cookbook for every Jewish home, whether you are a reluctant cook or a dedicated balabusta. Bringing their fun, upbeat, and infectious brand of energy to the kitchen, self-proclaimed Jewish Princesses Tracey Fine and Georgie Tarn don their high heels and aprons to revamp the kosher kitchen and raise the culinary bar. It’s no longer just chopped liver, chicken soup, and matzo bread; instead, learn to make Mock Chopped Liver, Sephardi Saffron Chicken Soup, and Princess Pitta Bread!
Writing from the point of view of the average home cook, the Jewish Princesses dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included, even as they entice “professional” home cooks to revitalize traditional Jewish fare with uniquely global flavors. Learn to make delightful pareve desserts and meals fit for a Passover feast, as well as:
• Street Food Gefilte Fish Bites
• Crème Fraiche Vegetable Latkes
• Cohen-Tucky Baked Chicken
• Princess Pad Thai
• Kunafa Middle Eastern Cheese Cake
• Cuban Sweet Corn Soufflé, and more!
Complete with stunning photography, outrageous tips, and a dash of chutzpah, The Modern Jewish Table introduces innovative dishes that will soon become Jewish traditions for the future.
Celebrating 29 years of marriage in December '17. After over 7 years of remission, Dom's Multiple Myeloma (Cancer of the blood plasma cells- attributed to Agent Orange Exposure while Dom served in Vietnam) has returned. Much of this blog concentrates on our adventure leading up to a Stem Cell Transplant, his remission, and our new adventure.