haricots verts - be still, my heart

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I nearly fainted when I saw a large package of haricots verts at the store
- French green beans, thinner than our green bean varieties here.
I get more delirious over haricots verts
than I do over clothes, shoes or jewelry.
Their consistency and flavor are more delicate
in a firm, fresh way, than larger, meatier beans,
their stature like the thinnest, highest stiletto heel to a shoe lover.

When I'm in Paris, at the end of a long day out walking
and a big meal at noon,
I cook them up for supper,
with just cheese, baguette and red wine.
It's comforting to know haricots verts, like all green beans,
are a great source of Vitamins A, C,
potassium, magnesium, folate and riboflavin,
because those nutrients are so good for the heart,
which is important when it's beating hard with excitement
from food. It balances itself out.

This time I blanched them two minutes
with some equally swoon-worthy young asparagus
- asperges in French, doesn't that sound beautiful -
makes me want to sing, or better, listen to "Je t'aime".
Then I rinsed them in cold water and dried them,
stir-fried them in olive oil in the wok until just tender,
in the last half minute adding
a couple tablespoons of fresh minced garlic,
a tiny amount of minced ginger, a couple tablespoons of soy sauce,
and a few dashes of balsamic vinegar.
They're topped with broken walnuts.

When you can't get to Paris in the spring,
you can taste Paris in the spring, right on the farm.
Everything is starting to vibrate.
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