i’m sat here trying to form sentences. bleary-eyed still after two cups of coffee and an afternoon Diet Coke (something that is not a habit for me – afternoon caffeine is a big no). it’s been days since we’ve slept. getting up in the middle of the night to check on the blood-curdling crying going on outside the bedroom doors. the tussling and galloping sounds. the soft kisses to the face that turn into a razor sharp chomp on your chin or nose before the sun comes up.
we’re starting to remember life BK.
it’s kitten season out here in the country and we’ve been blessed with not one but now two little guys that have wandered up to our house…and surely have sussed out that this is the place. a big house with lots of room to run inhabited by animal lovers/suckers? they’re on it.
i kid (mostly) about the suffering at their little fuzzy paws. their addition to our house as brought new life to our oldest cat and to us as well. they’re precocious, though. we might as well have named them “NO!” because we say that to them more than their actual names. it’s hard to get anything done these days here at the house – climbing onto photo sets, climbing onto the laptop, chewing on camera cables, making the fireplace their playground – but I know we’ll miss those days when they’re all grown up and want to do nothing but sleep.
this really has little do with food. especially green beans vinaigrette with slices of feta cheese…but in my sleep deprived state, I’m just wanting to make simple lunches that are most assembly/cutting than actual cooking. i’m still in my Canal House phase…and this recipe has been bookmarked for some time. it couldn’t be simpler and, with some warm bread and soft butter, made for such a tasty lunch. so many textures and just the right amount of salt.
Green Beans Vinaigrette with Feta – very slightly adapted from Canal House Cooks Every Day – serves 4
Put a large salted pot of water on to boil. While you’re waiting, top 1 pound of fresh green beans. Cook the beans for 4 minutes, then drain and wash with cold water to stop them from overcooking.
In a large salad bowl, mash together 1 chopped garlic clove, some kosher salt and freshly ground pepper. Stir in 1 tsp dijon mustard and 1 Tbs red wine vinegar, then whisk in 1/4 cup good olive oil. Add the cooked green beans, and toss well. Taste and adjust the seasonings.
Serve the beans on a platter with 6-8 ounces of feta (I got a nice block style feta at Trader Joe’s but get fancier stuff if you like!), sliced into 1/8″–1/4″ slices. Sprinkle it all with a handful of chopped fresh chives, then drizzle with a bit more leftover dressing.