2007-02-10

fasolakia

I don't know what's gotten in to me, but I actually came home and made things from this Greek cook book (gotta love Vefa) twice this week. Wednesday it was giouvetsi, and tonight, fasolakia. This is one Greek recipe that I feel very confident with. It's super simple and I've done it enough times that I know what to expect and get pretty consistent results. I really enjoy making it too. there's something meditative about cutting the ends off 2-3 lbs of green beans..
As with so many other Greek comfort foods, this one tastes even better the second day. Costas called while I was making it and said the guys invited him to go for dinner after work, did I mind? I didn't mind. Really. I think it's good that we spend time on our own in different social groups, but he often feels guilty about it. I have to remind him that I "go quilting" several times a month without him, and I don't feel bad about it. Tomorrow I'll be gone all day at the class, and he can enjoy the beans and think of me. (of course, if he wanted to mop the living room floor or clean the bathrooms and think of me that'd be nice too, but I won't put my expectations too high.) Served with a nice hunk of feta and some crusty bread. Comfort food indeed.

4 comments:

Kathie said...

This looks so good. With vegetarians in the family, I'm always on the lookout for recipes like this. But a cup of olive oil!! Do you think it would work with a smaller amount?

Aoi said...

This looks great! I'm definitely going to try this out. I love green beans, but it's easy to run out of ways to cook them creatively. It's so cute that you write in your cookbook...I do the same thing. I like to think that years from now, someone will appreciate my notes. ^_^

Heidi said...

Yum! That's how I like my recipes, simple and good! Here at home we love green beans and feta cheese s well, and this is a great combination! Thank you for sharing - I'll give it a try real soon!

fasolakia ladera said...

I like fasolakia a lot, especially with meat and olive oil. Your recipe it's great, thanks for it :)

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