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Overloading the Machine
Garlicky Green Beans
From The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2004 September 19.
Serves 4.
- 1 pound green beans, trimmed
- 3 tablespoons peanut oil
- 2 cloves garlic, thinly sliced
- Salt, to taste
Bring a large pot of water to a boil. Drop in the green beans and let the water return to a boil. Cook for 2 to 3 minutes or until the beans are tender but still have some bite. Drain them into a colander and rinse the beans. shake the colander to remove the excess water.
In a large skillet, heat the oil. Cook the garlic over medium heat for 2 minutes, stirring often, or until it is golden.
Add the beans with salt. Cook over medium heat, tossing them frequently, for 3 to 5 minutes or until tender. Remove from the heat and serve at once.
Notes: Haven't tried it yet.
The bone-chilling scream split the warm summer night in two, the first
half being before the scream when it was fairly balmy and calm and
pleasant, the second half still balmy and quite pleasant for those who
hadn't heard the scream at all, but not calm or balmy or even very nice
for those who did hear the scream, discounting the little period of time
during the actual scream itself when your ears might have been hearing it
but your brain wasn't reacting yet to let you know.
-- Winning sentence, 1986 Bulwer-Lytton bad fiction contest.
This page was last modified on 2011 December 20.