Beans and Shrooms

I think we have recovered from our festive weekend.  Sunday night it took only minutes before sleep over came us.  That included Shane.  We’re not sure what he got up to while we were away, but what ever it was wore him out. 

The morning workout was a pleasure.  22 minutes of Elliptical training, 40 minutes of chest and biceps, and a 4 mile run, just missing the rain.  It was warm and muggy again this morning. 

As I ran up to the golf course at Valley View a bug flew in my mouth and down my throat.  Just at that moment, we were passing a guy running with a black lab.  As soon as I thought the coast was clear, I began making disgusting sounds of hawking and gagging and trying to get that thing out of my throat.  Gross! It was stuck and didn’t move until we made it home and I could flush it down with water.   It did make me run faster.   See?  If you try hard enough you can always find the positive in a negative situation.   My sister’s comment was without sympathy as she said “I’m pretty sure that the bug wouldn’t count as meat protein so you’re safe there.” 

What’s on the table tonight?  A dish you can read about on Thursday but the vegetable offered here is super delicious, easy to make and healthy. 

Green Beans and Mushrooms, Serves 4

• 2 cups water – salted
• 12 oz green beans, washed and trimmed
• 2 TBS olive oil
• 10 oz mushrooms, cleaned and sliced just in half
• 1 shallot, chopped fine
• 1 TBS snipped chives
• salt and pepper

Bring water to a boil and add beans.  Cook 3 minutes.  Drain and dry.

Heat the oil in a saute pan. Add the mushrooms and saute for about 2 minutes over medium high.  Add the shallot and the beans. Let cook about another 2 minutes.  Top with chives, salt and pepper.

Ted picked up another DVD for tonight.  If it’s worthy of a review, I will offer thoughts and musings within a day or so.  In the meantime, have a great night!