grown up

tonight we had a guest for dinner.  a coworker of michaels from uganda.  and i prepared a real grown up meal.  complete with two vegetable dishes.  something i haven’t done in quite a while and i owe most of my inspiration for this meal to the internet.

a few weeks ago i saw the recipe for noble pig’s tangy-sweet plum-spiced chicken over at 4ever mom.  it’s a new favorite.  everyone liked it.

and, while hunting down a recipe for something new to try for thanksgiving, i came across this one for glazed carrots.  i picked it because it calls for ranch dressing salad mix.  something i happen to have a lot of.  because this summer i found it in a mondo container at sam’s and new i needed it.  when what i really needed was italian seasons dressing mix.  which i didn’t realize until i was already back in thailand.  these will go on my make again list, too.

our other vegetable dish was for haricots verts*.  i discovered the recipe while going through my recipe box.  i have no idea where it came from or when.  and we all liked these, too.  michael’s even requested i make them again.

but i’ve not titled this post grown up because of the grown up dinner i prepared.  i’ve done it because of the grown up kid that ate with us.  c15.  and not only because he didn’t ask to be excused during the adult conversation – s10 fell asleep in his chair and a12 needed to go do something – he actually participated and in a thoughtful way.  and i was amazed. and impressed.  and i’m now very aware that i need to come to grips with the fact that he is growing up.  and i’m not so sure i’m ready to do that.

*haricots verts are french green beans.  and here’s the recipe.

  • 1 pound haricots verts or regular green beans
  • 2 tspns fresh lemon juice
  • 2 tspns finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
  • 1 tspn freshly grated lemon zest
  • salt and freshly ground black pepper, to taste

trim regular green beans if using and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 – 4 minutes fro regular green beans) and drain in a colander.  in a bowl, toss beans with lemon juice, parsley, lemon zest, and season with salt and pepper.

2 thoughts on “grown up

  1. I’m so glad you liked it. It’s truly one of those great recipes, isn’t it?

    It’s so fun when you get glimpses of who your kids might be when they’re grown up.

    Happy Thanksgiving.

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