Yellow Wax Beans

Mikey’s back. I’m sure you’re relieved. She/He/She was digging into the yellow wax beans like it was her final supper. But the star of the show was Lauren who held up her end of the conversation, asking all kinds of questions about our latest vegetable. Too bad she didn’t like them in the end…

ME: We’ve got a mystery food!

LAUREN: (sings “Let it go” from Frozen)

ME: What are these?

LAUREN: Brussels sprout thingies?

ME: Nope, they’re not Brussels Sprouts.

LAUREN: French Fries.

ME: They’re not that either. They look a bit like them though don’t they.

LAUREN: Uh, baby potato.

ME: OK, you get one, and you get one.

LAUREN: String beans!

ME: Yeah, how did you know? That was awesome that you knew that because they don’t look like string beans with their color. Was  it the smell? What tipped you off?

LAUREN: Well I was like “Oh, there’s this, I know a string bean has that.”

ME: And there’s a long seam along the side right?

LAUREN: Right…so that must be a string bean.

ME: That was good deductive reasoning. So did you try it?

LAUREN: I did.

ME: So does it taste like a regular bean?

continue reading

3 comments

Mediterranean-lambI love lamb.  It’s not an everyday food for us, so maybe that’s why I like it so much – it always feels like a celebration.  Especially lamb shanks.  Although lamb does grace our presence every so often, it’s usually in the form of stew or sausage.  The tiny little chops, while delicious, aren’t usually my thing.  Too much work, too little time.

My kids like lamb too, although I’ve always been cautious around the subject of what they’re actually eating.  “What’s this?” is usually answered with a look in the other direction and the short but factual “lamb-it’s-like-beef”.

God forbid they actually mull the concept over in their minds.  I’m nervous that I’ll turn around one day and my daughter is going to shriek “AS IN MARY’S LITTLE LAMB?!!!”.  But for some reason the connection hasn’t been made….that is, until some kid in her class, probably the same one who’s discovered the truth about Santa Claus, is going to blurt out that yes, it’s actually Mary’s little lamb that your mother has been feeding you all these years.  Thank you in advance little one.

Mediterranean-lamb-leeks

But back to that special occasion lamb.  This weekend, I’m cooking for my brothers who are both in town for some well-needed time with their nieces and nephew.  I want a crowd-pleaser, one that will make the house smell like heaven, and is low maintenance to prepare.  I want to hang out when they’re here, not be trapped behind my stove.  Searing the shanks and letting them roast for hours on end tends to be my favorite preparation.  It’s flavorful, foolproof, and gives me tons of flex time in case anyone is running late.  I can just turn the oven down low and let the lamb hang out until their presence is needed.

Instead of my usual polenta, I fell in love with some beautiful springy green leeks that I spotted at the grocery store.  Next to stuffing on Thanksgiving, there is almost no better cooking smell than leeks and butter getting to know each other.   Sautéing them low and slow made them extra creamy, which combined with soft white beans, made the ultimate bed for the lamb.

Mediterranean-lamb-oranges

continue reading

0 comments