This is a photograph I took about two months ago from when I followed Ree Drummond's The Pioneer Woman recipe for Fresh Green Beans. These green beans were close-your-eyes-and-savor-the-taste good. Seriously, I could eat them every night. Unfortunately (and fortunately), the recipe involved bacon fat. In addition to this, I took the liberty of adding a lot of crumbled, thick-cut pepper bacon as a mix-in and then garnish (not pictured). Bacon makes everything taste better, right?
YES, but I happened to start a workout routine a little over two weeks ago and the accompanying diet (eww...how I dislike that concept) does not involve copious amounts melted meat fat. Le sigh. The jar of bacon fat in my fridge has been lonely these past few weeks.
Since then, I've remade this recipe, opting instead for a mixture of extra virgin olive oil (EVOO) & balsamic vinegar, which cooked down and formed a tangy, slightly-sweet glaze. Maybe I'll post that adaptation in the future. Until then, here's to cooking!
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