Today I have a great summertime recipe for you! Green bean salad is a great alternative to a hot side dish on a summer day, and so much more fun than a bowl of lettuce! It’s crunchy, tangy and packed full of flavor thanks to a blend of sesame and soy.
I can’t believe it’s 2012! It feels like it was 1999 approximately 3.25 months ago. I remember everyone in my home town buying bulk dry goods, and cleaning out the shelves of our local hardware store for “Y2K Computer Apocalypse” like it was yesterday. I was reminded of this today when Ovi and I were confronted face to speaker by some very fervent, megaphone-wielding, street preachers. This year they’re reminding us about the 2012 Mayan calender apocalypse, but the message is the same. Always with the doom and gloom, fire and brimstone. Headache aside, I suppose I can admire their unwavering tenacity and strive to tackle my goals for this brand new year with a fraction of that dedication.
This year, I’m striving to clean up my act in the kitchen. The stuff I post on HGT is generally pretty clean (with the exception of some admittedly out of character Christmas desserts), but my personal intake is awash with too much espresso, lots of diet soda, and many a simple carb. I’m happy to say that day 1 of 2012 resolutions went swimmingly. At our place, we welcomed the new year with a beautiful dish of complex carbs, and seasonal veggies. Five-spiced butternut squash with barley is a simple dish with complex flavor, and right in line with the type of food that I want to cook, eat and share here with you here on HGT.