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8.12.2004

“I scream the whole way and appear to brace my self in crash position”

Oh, dear readers! David Byrne blogs too! Now I can stop feeling sheepish, because blogging must not be as questionable as I thought. In his blog, he mentions a recent rollercoaster ride he was talked into, and there's a picture of him ducking as the rollercoaster swoops around a loop. David Byrne doesn't like rollercoasters (see title). Guess what? I don't like rollercoasters either! David Byrne also riffs relentlessly on reality and rationality and refers to himself as “Mr. So-Called Anthropologist from Mars.” I am an anthropologist! David Byrne, I am you.

In other late-summer news, tonight I've laid waste to more Romano beans, which are my new favorite farmers' market item. Summer makes everything taste good, except those lovely winter things like cabbages and stews.

I'm also in a heirloom tomato-bread salad rut, and it's delicious. My father would have loved joining me in this rut. He was the official tomato grower in our household, annually starting, fertilizing, and bringing to fruition dozens and dozens of them. In the summer of 2002, his last summer, the harvest was especially impressive, almost overwhelming. I'd slow-roast pan after pan of tomatoes, halved and salted and brushed with olive oil. That fall, when he was sick and bed-ridden, he told me dazedly of a dream he'd had in which we'd grown 10,000 beautiful tomatoes in the backyard. Ten thousand, he said. I loved being able to tell him that it wasn't a dream; he'd actually done it.



Romano beans with garlicky breadcrumbs
[Inspired by a dinner at Kirkland’s Café Juanita, fall 2003]

Bring a pot of salted water to a boil and toss in a handful of Romano green beans (sometimes known as Italian green beans), cooking until just tender. Drain, and rinse with cold water. Heat a glug of olive oil in a medium skillet, and gently sauté one large clove of garlic, minced. Add Romano beans, a tablespoon or two of breadcrumbs (I used some very finely ground whole wheat breadcrumbs I found in the freezer), and a bit of salt. Shake skillet, tossing beans to coat with oil, garlic, and breadcrumbs. Heat until everything is warmed through and breadcrumbs have absorbed a bit of oil and are crispy, just a few minutes. Plate. Eat.
Serves one.

5 Comments:

Blogger flminivanmama said...

Thanks for the bean recipe! We got these in our CSA this week and I had NO idea what to do with them...

5:39 PM, June 03, 2006  
Blogger Molly said...

flminivanmama, it's my pleasure! I can't wait until the Romano beans are ready here too...

9:39 AM, June 04, 2006  
Anonymous Amy said...

I just started reading your blog and find it immensely satisfying that you posted a recipe that states that it "serves one". I love cooking, but cooking as a single person often involves eating leftovers for three days. It's nice to see something I can eat only once without being wasteful. I can't wait to keep reading. Thanks.

11:09 AM, June 19, 2007  
Blogger Molly said...

It's my pleasure, Amy. Happy cooking to you!

9:31 PM, June 20, 2007  
Anonymous Jan Isaacs said...

I just HAD to post another comment. I have been pouring over your recipes and reading your blog all evening.

I am a transplanted East coast girl, by way of Miami and NY, having lived on the West coast since the 70's. Your take on the world is wonderfully diverse, and I can't tell you how much I appreciate your food aesthetic AND your sense of humor!

My husband and I live in Newcastle, right across the lake, and will be seeing David Byrne at the Paramount on the 24th. This will be my 13th time since the advent of the Heads. I sometimes feel like a mid-century groupie. *sigh*

Anyway, I am writing to applaud you for your very tempting recipes and appreciation for the always quirky genius that is David Byrne.

11:56 PM, May 28, 2009  

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