Gary's Green Beans

Well, I have really been beating myself up because I haven't blogged as promised. There are so many reasons, none of which need to be mentioned, all of which are very valid.
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!

Gary's Green Beans
serves 2 people

One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.

1 large hand