fluffy wrote:1. I have grocery panniers (like saddlebags) for my bike. They're handy and lightweight. And I think you mean pedal my ass off, unless you think I am some sort of anal-sex prostitute with leprosy.
2. I start with the basic recipe on the bags of cranberries (one cup of water and one cup of sugar for each 12-ounce bag, bring to a simmer) and then I add orange zest, a couple cinnamon sticks, and some cloves.
3. I am not dying to say that as I it took me a while to get the joke. I take green beans, toss them with some olive oil and kosher salt and freshly-ground pepper and a little finely-chopped lemon zest, then I roast them at 425F until they're done. Then I top them with toasted slivered almonds.
1. I meant to go sell the groceries on the corner, but being that you're riding a bike, pedaling your ass off would be way funnier, lol.
2. Ok, pretty simple and fresh. Mine is a bit more desserty. I make mine with orange jello celary, green apple and walnuts. The cranberrys keep the jello from setting so it stays jelled, but more relishy.
3. Yeah, I just wanted to say the joke, so I had to squeeze it in somehow. I laughed. Roasting sounds like a great way to do fresh green beans. I'd probably add one more "light" flavor if I try it. Probably a little fresh pressed garlic or even lighter, a little scallion. Not so much that it over powers, just to balance out the zest. But that's using my minds tongue, I'd have to try it your way first before I made that call.
I'll be doing a family fav, green bean casserole from the French's onion can. The only thing I add to the traditional recipe is a can of sliced water chestnuts.
@Bill. Yeah, that's the same Marie Callender's. But it's funny that the thing they are famous for, their pies, they don't sell in the frozen pie section. Just their dinners. Maybe they didn't want to put their name on a frozen pie, because it would lose quality. I hope that's why, because it's nice to see pride and standards over money in the corporate world. There isn't very much of that any more.
