Dear Scarlett,
We had a productive weekend with some fun sprinkled in too. We’re preparing to move in less than 2 weeks, so we started packing this past weekend (mainly during nap times and after Scarlett’s bedtime – 7 PM). We went to a fun birthday party at the zoo on Saturday. When Scarlett was born I joined a mom’s group called PEP. Then it was a lifesaver (sitting in a room with other moms of newborns breastfeeding and sharing highs and lows from the week), and now I really appreciate it for all the great mom friends I made from the group. Since all the moms in the group all had babies at the same time (relatively), all the babies are turning 1 now, and it is birthday party season! We have really been enjoying all the birthday parties.
On Sunday, Chris went SUP’ing (stand up paddle boarding) for a couple hours, and Scarlett and I hit the farmer’s market. I am loving all the summer produce that is out right now! I bought zucchini, squash, asparagus, cucumbers, eggplant, heirloom tomatoes, green beans, red bell pepper, peaches, plums, pluots, and strawberries! When we got home I made a lunchtime meal of green beans with sliced tomato and cucumber sprinkled with salt and pepper. Strawberries for dessert! This really reminded me of summertime at my grandparents’ house in Myrtle Beach. As a child, every summer I got to go spend 2 weeks with my Grandma and Papa. Papa had the most delicious vegetable garden, and every lunch and dinner was accompanied by a plate of chopped tomatoes and cucumbers sprinkled with salt and pepper. Although these heirloom tomatoes were pretty good, they weren’t as good as my Papa’s!
Since I was thinking of Grandma and Papa (Grandma’s birthday would be today!), I made the green beans Southern style. In other words, I cooked them in bacon grease! This is how I made them:
Recipe adapted* from one found in Charleston Receipts Repeats (A Charleston Junior League cookbook):
Ingredients:
1 lb. green beans
2 tbsp. bacon grease
1/2 onion, small diced
1/2 cup boiling water
1 tbsp. white balsamic vinegar
1 tbsp. pepper
kosher salt and black pepper to taste
Directions:
1. Saute green beans in 1 tbsp. bacon grease over med. heat about 2 minutes.
2. Remove green beans from pan (just on a plate, you’ll put them back in pan in a minute), add onion to pan with rest of bacon grease. Saute until onion is tender.
3. Add green beans back to pan along with boiling water, and cover.
4. Steam, shaking pan occasionally for about 10 minutes (beans should be tender).
5. Transfer all to a serving dish. Add vinegar, butter, and salt and pepper.
After Scarlett’s attempt at an afternoon nap yesterday, we headed to a pool party with some friends. Scarlett loved playing in the pool, slept in her stroller for a little while, and we enjoyed turkey burgers and corn on the grill!
Look how big she’s getting!
* P.S. When I say “adapted” in reference to a recipe, I mean I didn’t make it exactly like the author. Either out of desire or necessity. For instance, with the green beans, one of the changes I made (there were a few) was that I omitted bacon (just used the grease) because I didn’t have any bacon and I didn’t think it needed it anyway.
Veggies cooked in bacon grease, yes please! Scarlett is so cute