I’ve been doing a fair amount of nervous-anxious-comfort eating lately. Here’s what that looks like:
Gee, that doughnut sure looks good. And so does that cupcake. Hey! You got your doughnut on my cupcake! And you got your cupcake on my doughnut! Nothing left to do but eat the whole dang mess…
It’s fifty shades of ugly. For sure.
Things came to a head the other night when I sat down next to A. on the couch with my Dignity Droppin’ Dessert du jour and he looked over and actually started laughing. Out loud.
I, of course, responded in the only way possible – with preemptive aggression: “What?!?!”
He, of course, responded in the only way possible – with a life-saving change of subject: “Uh, I just read something funny online. Have you heard this joke about the fiscal cliff?”
Well played, my friend. Well played.
So, you know, it occurred to me that it may be time to start getting some more veggies into my diet. And then I discovered this recipe.
Let’s just say that when you can get a chicken nugget-shoving, cupcake-pounding, queso fundido-funneling girl to look forward to eating fresh green beans, you’re doing something right.
The idea is to char the whole beans in a screaming hot skillet, then toss them with a light and lovely Harissa sauce. It is such a wonderful alternative to the heavy, cream of mushroom soup-laden green beans that we’re all expected to eat this time of year. You might want to considering switching things up at the Thanksgiving table, green bean-wise.