Daily Food Bag - Monday, 30 May 2011

Lunch: iced cappuccino; lettuce, tomato and chevre with Ajvar on homemade bread; oil-cured olives.

Snack: Weihenstephaner Hefeweiss.

Din-din: red beans and rice; sautéed okra; fried flouder po'boys with spicy remoulade and lettuce on kaiser roll,

Captain Lawrence Captain's Kölsch

A lovely summer beer, Captain Lawrence Captain's Kölsch is close to perfection as a session beer. Tasty, not too sweet, with a crisp but neither flowery or too bitter hop finish - a really excellent pilsener and highly recommended.

Daily Food Bag - Sunday 29 May 2011

Brunch: espresso; remnants of zuke-eggplant-leftovers egg scramble with chevre and toast from homemade bread; mango juice.

Din-din: Cornell chicken sandwich with lettuce, tomato and spicy mayo; everything-in-the-fridge chicken soup; Captain Lawrence Captain's Kölsch.

Daily Food Bag - Saturday 28 May 2011

Brunch: cheese grits; espresso; banana bread; two-fried-egg-and-jarlsberg sammich. Carbs!

Snack: bread; entirely too much excellent cheese; grapes.

Din-din: grilled eggplant, zucchini, fennel, red pepper, and corn; pork-and-lamb burgers.

Daily Food Bag - Friday, 27 May 2011

Lunch: Half-baked-bean quesadilla; curried brown rice.

Snack: Slice of bread; scallion hummus; half-dozen oil-cured olives.

Water: Constantly.

Din-din: Cornell chicken leg-quarter; grilled corn.

Daily Food Bag - Thursday, 26 May 2011

New feature, to get me blogging more, and to get me more thoughtful about what I'm eating.

Brekkers: Iced Toddy coffee; milk; simple syrup. Late morning and big dinner last night.

Lunch: turkey bacon, cumin/caraway/mustard-seed slaw, Ajvar and Jarlsberg on no-knead bread (modified with 1 C. wheat flour, dusted with bran), toasted.

Snack: More Toddy coffee; apple; banana.

Water: Constantly.

Din-din: brown rice cooked with onions, garlic pickle, biryani paste, and veggie stock; baked bean and cabbage quesadilla.

Spicy Garlic Green Beans

Basically I like green beans, full stop. Hard to beat fresh out of the garden in the summer - hard to beat dilly beans - and a simple stir-fry with garlic is always fantastic. Following on my friend Manfred's  technique when I visited over the summer, I made the following simple and super-satisfying preparation.

Ingredients

1 lb. green beans, trimmed
1 large or 2 small shallots, minced
4 cloves garlic, minced
1 tsp. red pepper flakes
2 tbsp. olive oil
1 tsp. sea salt

Procedure

In a large skillet, heat oil to medium
Add shallots, garlic, pepper and salt
Stir into oil and cook 2-3 minutes until garlic is fragrant and shallots begin to soften
Add beans, and cook, stirring to cover entirely in oil and frequently enough to redistribute, for 10-15 minutes or until desired level of softening
Serve and enjoy!

Verdict

Fantastic - spicy, garlicky, beany. The oil is great for putting over rice, mopping up with bread, whatever.