As I look back on 2021, I read my post from January 1 last year. It was mostly about parsley. Not much in the way of reflections of 2020 or looking ahead to the coming year. I think this was appropriate as we were still in pre-vaxx life and living in the moment was an important coping mechanism. Today, there are still many unknowns when it comes to getting back to a version of normal, or perhaps creating a new normal. I am, nonetheless, allowing myself to think a little bigger about the year ahead and plans I'd like to make. I'm craving some exploration farther afield.
While things opened up this year as more people became fully vaccinated, I still spent far more time at home than I typically would. This was partly due to COVID circumstances and also as a result of my accident. Some of the most memorable moments for me were ones that may have felt ordinary in years past, but instead felt luxurious - sitting a dinner table with my family for a holiday meal; huddled with friends playing board games; having a girls' weekend; driving to a local destination with a friend in the car singing songs; going to lunch with co-workers.
I had mentioned in a previous post that taking on the mindset of having many "firsts" while recovering from my injury was helpful to me, but it turned out this also had another application with firsts in trying to emerge from pandemic life. I fondly remember a list of firsts from 2021, including those mentioned above.
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| A lot of takers for my acorn sorting party |
One "first" I experienced was holding an acorn sorting party in my backyard. For the record, this was a first in life, not just post-injury or post-quarantine life. While we were in winter foraging mode for the goats this autumn, my focus was acorns. There weren't many locally this year, but there were elsewhere. I collected many while hiking and walking in NH and western MA. There were also a surplus in my parents' yard. My dad raked up boxes of them, but the raking included other bits of twigs and grass that the goats won't eat. I sent an email to the ladies to see if anyone might be interested in helping me sort and the r.s.v.p's came back all yeses! So we worked out a system and sat around my fire pit in the low light of the evening hours with cookie sheets and headlamps until we had two big buckets of acorns for the girls to enjoy in the cold months. We discussed what a satisfying experience this was to have a common activity while we chatted and have a bounty at the end. Several of the friends who attended haven't even met the goats. They've just heard me talk about them a lot!
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| Mei Mei, happy in the sun |
Green Beans Almondine
12 oz green beans, trimmed (approximate amount)
1 tablespoon olive oil
1 medium shallot, minced
1 clove garlic, minced
2 tablespoons sliced or slivered almonds, toasted
juice from 1/2 lemon
1 tablespoon parmesan (optional)
salt and pepper to taste
1. Bring a pot of water to a boil (large enough to fit the green beans). When it comes to a boil, add green beans, return to a boil then blanch green beans for about 2 minutes. Drain the green beans and then add them to an ice bath to arrest cooking. Lay them out on a dish towel to dry. This part can be done ahead of time if you want to get the green beans ready and then do the remaining steps later.
2. In a toaster oven bake the almonds on 350 until lightly browned, about 5 minutes. Take the pan out and shake it at least once. Even if you like them more brown, take them out a little sooner than you think. They will continue to cook once you remove them.
3. Heat the oil in a large sauté pan. Add garlic and shallots. Add a pinch of salt. Cook for about 5 minutes, until soft. Add green beans and blend with the oil mixture. Add a few more pinches of salt. Sautee for about 5 minutes. Season with salt and pepper.
4. Remove from heat. Drizzle with lemon juice and mix. Transfer to serving dish and top with almonds and sprinkle with parmesan if you are using it.
