I apologize for not posting so much lately – this term has been really busy in school. Luckily I finish my classes next Tuesday and then I have exams until April 15th. From then on, I’ll have to write my Master thesis which has to be finished by the end of July. I know it will be a lot of work, but since I won’t have to go to the university almost every day I won’t waste as much time commuting. I haven’t forgotten that I promised a PDF guide of Paris, I’ll probably start writing it next week since my mom is visiting this weekend and I know she’ll think of more things to write about.
By the way, I’m going to Chicago in August – I already have the plane tickets, but not the hotel. I was planning on booking it through Priceline’s Name Your Own Price, but I was wondering whether anyone knows of websites that let you track hotel fares and alert you when the price drops? I’d rather stay at a Hilton because, thanks to my parents’ membership card, I’d get the breakfasts free, but it’s too expensive right now.
So, today I’m bringing you a really easy recipe that makes a great weeknight dinner: green beans. One of the things that, surprisingly, I loved as a kid were green beans. Along with cauliflower and broccoli, they were on the list of foods that I loved and no other kid my age did. On the other hand, I hated olives, peanuts, mushrooms… you know, things everyone likes. Actually, if I think about it, I still won’t eat any of those things…
(for two people)
- A small can of anchovies (about 50g)
- 600-700g of green beans
- 5-6 garlic cloves (do not peel them)
- Wash and cut the green beans in half, or in three, so they’re not too long.
- Heat pan at medium-high. Cook the anchovies until they’re almost dissolved, like a paste.
- Add the unpeeled garlic cloves and green beans to the pan. Cook them for 45 minutes, at first with the lid on.
- The tastiest ones are the ugly brown ones, so don’t be afraid to cook them for a long time!
They look ugly, but they’re delicious. I like them when they’re cooked even more…