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 People ask me about the name of my blog and the Radish part.  I used radishes because they are visual attractive, round and red. And when old, they are old a little caustic and biting.   Sometimes that is me

 I live in Northeastern Florida, and I moved here from Puget Sound of Washington.   My subject matter is always in flux.  I go through different crazes and my blog goes with me.  I enjoy food, photography, I love my family, and I am creative always.  I write about life.   Lately I have included some politics and religion.   

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Thursday
Jul142016

July 17, 2016/Green Pot Green Beans

While this is a recipe, I do not want to show you what it looks like.  It is a secret.  The color is drab, a little grey.  But this is a recipe that in the 40's and 50's my mother put on the stove after church for an early dinner many, many Sundays.  Braising green beans fell out of favor because it did not meet the crisp, fresh, raw standards which modern America fell in love.  It was one of those dishes that I was almost embarrassed that my mother cooked, as I was embarrassed that my mother grew geraniums not roses. 

In some kind of fat such as olive oil, or the preferred bacon fat, saute chopped onions and garlic.  Add your topped and tailed green beans.  If you are so lucky as to have fresh  cranberry beans add them.  Although if there are dried cranberry beans soak some the night before.  Add some salt and simmer for an hour and a half or more.  

Basil, parsley, tarragon and thyme are all good herbs with green beans and could be included.  In winter when the grocery store has those awful warped and tired beans, this is what you do with them.  These beans are especially nice with a roast.  

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