No, my favorite color is NOT green.

That wasn't meant to be a reoccurring trend either - is it my fault most of the veggies out there are greenish hued? It's just a result of our surroundings.

Either way, lunch yesterday consisted of a Cucumber Salad. Doesn't it look so nice and refreshing?

So the recipe was simple, basically it was 2 cucumbers, 1 cup plain yoghurt, and 1 tsp dill. Well, a trend you WILL see is that I don't believe in following recipes. They're more like guidelines rather than rulebooks. I'm a firm believer that if you make something with love, and make intelligent adjustments, it'll all turn out okay. And people CAN tell the difference between something cooked when you're irritated and something cooked while you're enjoying every minute of it.

Well, I had many fresh herbs leftover from Thanksgiving, and I either had to use them NOW or start drying them, because they weren't going to last much longer. So the 1 tsp of herbs turned into 1/2 cup of Rosemary, Oregano, Sage, and Thyme. Dusted with salt and pepper, and you're ready to go.

It reminded me of home, actually. Waking up before the sunrise to go for a 5 mile run up a mountain (because it's QUIET then and there's no risk of getting SUNBURNED), or a long walk in the hills behind our house when everything's green and growing.

It TASTED like that. Yeah, exactly.

So nothing that [a lot] more salt and pepper couldn't fix, but next time I think I'll follow the recipe a little closer.

In more recent news, since it was Sunday and I was allowed to have meat, and I'd bought two pounds of green beans the Friday prior, guess what I made?

As an afterthought, I think I tend to overdo things a bit. Because I ate half of that two-pound dish for lunch (granted, there's no calories in green beans - but there is in pancetta), and now I don't think I ever want to see/smell/taste it again.

But, it was delicious at the time, and everyone I've made it for has liked it.... I just don't think I'll be making it again for me any time soon. Bleh. On a positive note, that means I don't have to buy cured meat for $20 per pound anymore either.

Recipe!

1 lb green beans

3 oz Pancetta

2-3 shallots

Blanche the green beans in boiling saltwater for 3-4 minutes, and then immediately strain and douse in ice water to stop the cooking. If you don't, you'll be left with mushy green beans - you need to stop the cooking.

Cook the diced pancetta until crisp, and with a slotted spoon, transfer to a small bowl, leaving the fat in the pan. Add the shallots to the pan, and cook until golden brown (if the bottom starts to burn - add some water and stir. The water will evaporate, and should lift the 'almost-burnt' layer from your pan). Add the pancetta and strained green beans, stir for a few minutes until incorporated and warmed, and serve.

Voila. Works great as a light-er side dish to a meal, and has an almost-nutty flavor. Just try to avoid eating the entire pan.

This week, I have work, work, and work, and a "Continuing Students" info-session at the local university I'll be going to next semester, where I'm going to sign up for classes. Fun times. We'll see if I can't find some time to BAKE something somewhere in between.

And go shopping for more colorful veggies. We'll see what's on sale this week. Borscht, anyone?