I have met a lot of very nice people since coming to work here at the paper, but one lady stands out of the crowd. Her name is Beulah, which is not a common name, but I did have an aunt by that name. She comes in every week and buys a paper from us. She could have home delivery, but she says she just wants that personal touch.
So we talk every week and I have found out that she has not been feeling well. Momma Said, “God will lay his hands on your heart and I will have my arms around your shoulders.” Everyone should have someone they feel comfortable talking with and I think Beulah is that kind of person. I wish her well and hope she is feeling better soon.
The garden is doing great and soon I will have green beans to eat and can. A friend has been giving us rhubarb and I have made a pie and some sort of gooey cake that turned out yummy. The rest has gone in the freezer for later. Momma Said, “Can’t wait for that first ripe tomato.”
Vacation season is upon us and I hope everyone that is traveling has a safe and uneventful trip. Have fun wherever your travels may take you. Like the garden gnome on TV says, “Go and smell the roses.” Enjoy life and have a great family summer. I will leave you with an unusual recipe this week, but if you have that garden just bursting with new green beans this will be a treat for everyone.
Grilled Green Beans
Ingredients
- 8 oz green beans
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp kosher salt (optional)
- pepper to taste
- parmesan cheese
Directions
1. Mix all ingredients except the Parmesan cheese in a large Ziploc bag. Let flavors marinate for 10 minutes or so. Add beans to Ziploc bag and shake until coated.
2. Put on a grill over medium heat, turning frequently until crisp tender. About 10 minutes. (Use one of those special grill skillets or a cast iron skillet if you are worried about losing beans through the cracks.)
3. Remove beans from heat, sprinkle with Parmesan cheese. Easy!
Works great with broccoli and asparagus.