It’s been a month and a few days since my last fresh recipe here at Onion Rings and Things. You see, I was overseas for three weeks and didn’t plan my trip well in many ways:
- True to my procrastinating self, I didn’t renew my passport months beforehand and it expired THREE days prior to my scheduled travel. Being evacuated from LA Passport Agency because of news of the Boston Marathon bombing was both scary and frustrating.
- I opted for a flight to the Philippines with a 5-hour layover in Taipei versus a straight flight to save $90. Sitting and waiting to board again in an almost empty foreign airport at 11 PM, I realized it doesn’t always pay to be cheap.
- The next time I take an airplane trip, I will buy business class. Even if I can’t afford it. The difference between business and economy seats maybe only a few inches but oh my golly, those extra few inches become prime real estate when you’re cramped up for 18 hours with a fellow passenger who badly needed a few swipes of deodorant. I am sure he and I shared the same sentiments.
- I should always carry a sandwich or two in my purse. Whatever were on those airplane meal trays couldn’t possibly be food.
- I assumed every corner of the world has reliable internet service. The connection in my hometown crawled in such a miserable speed, I just gave up altogether any attempts to go online. For my sanity’s sake.
- I grabbed my camera bag in a hurry on my way to the airport. I visited quite a few places, sampled so much food, met up with many childhood friends and I had no pictures to speak of because I forgot to bring my camera’s battery charger. Ugh.
Been back from vacation for a week now yet my brain remains resistant to work. Please, please, allow me to gently slide back into things with this green bean almondine recipe, a very simple vegetable dish of haricot vert blanched to tender-crisp and then tossed in butter, garlic and toasted almonds. Best way to get back into things, I should say.
- ¼ cup almond slivers
- 1 pound French green beans (haricot vert), trimmed
- 3 to 4 cloves garlic, peeled and minced
- 2 tablespoons butter
- salt and pepper to taste
- In an ungreased skillet over medium heat, place almonds and cook, stirring often and spreading across pan, for about one minute or until golden brown and fragrant. Remove from heat and set aside.
- Prepare a large bowl with iced water.
- In a deep pot, bring salted water to a boil. Add green beans and cook for about 2 to 3 minutes or until tender yet crisp. With a slotted spoon, remove green beans from pot and plunge into bowl of iced water until completely cooled. Drain well.
- In heavy-bottomed pan over medium heat, melt butter. Add garlic and cook for about 30 seconds or until translucent. Add green beans and toss in almonds. Season with pepper. Continue to cook for about 2 to 3 minutes or until green beans are completely heated through.