**I’m not sure what I was thinking when I took these pictures, because it was almost two weeks ago, but… what was I looking at?! I see no frame, no beauty… ah well. You get the idea… I hope.
Over Memorial Day weekend, I was in the midst of more editing: stripping my book of one character, trying to rewrite to make it flow seamlessly with the loss of one of the protagonists (who, admittedly, hadn’t added much to the story, but still, she must’ve added something! – then again, she was asleep through the climax of the story…), and just going nuts with indecision and anger over why I wrote the thing so poorly to begin with. (I’ve never been big on rewriting or editing. I know- you can scoff- I also don’t do outlines. Which, as it turns out, are imperative for your first time writing a mystery novel, because… you forget important plot points. Whoops.)
So you can see where I missed all the BBQs and food, I wanted to stuff my face a bit. At the same time, I didn’t relish the idea of getting really fat in one weekend of feeding… so I whipped up a feel bad but good for you food… I think.
I started off by rendering the fat off my bacon that I’d cut into little pieces, similar to how I would for bacon-fried-rice. After the bacon was crisped up nicely (I started this early so I took my sweet time; that’s always a nice benefit to starting the cooking early), I removed it and drained some but not all of the fat. (Leaving some in imparts a nice smoky flavor in the background.) Then, to the pan I added cleaned green beans and stirred these around until they were tender-crisp. Yummy.
Meanwhile, I’d had two chicken thighs (bone-in) marinating in a mixture of soy sauce, Worcestershire, and black pepper. When the green beans were done, I scooped them onto my plate, tossed the bacon bits on top, and then plopped the chicken thighs into the still hot pan. I cooked these through, and ate everything together. Delicious.
*shrug* No one said it was hard today. No one said it would be a particularly complex or interesting recipe. But it was damn good eating, in between crying with frustration at my computer…
Happy Eating!!!
Terry B says
These sound delicious. Often recipes that call for stir-frying green beans suggest blanching them first to retain a bright green color and to help cook them through. But these seem to have turned out just fine without that step.