Harrison jumped in the refrigerator the other day. He does this every couple of months. It’s not because he wants the food inside (shocker, I know), he will just happen to be in a super hyper mood and he sees any door opening as an invitation to spring into action. It always ends the same way. He jumps inside, freezes because he is confused as to what just happened and why he is in a cold place (this also happens when he runs into the shower, just replace “cold” with “hot and wet”), turns to look at me for a few seconds, then jumps out. Only once have I had a camera within reach when he has done this, and when I was going back through old photos to find the evidence I came across these photos, dated April 2010.
You can tell that I wasn’t a vegan yet by the items in the fridge.
Here’s what I discovered from this photo that might upset some of you. When I looked at this photo I got up, walked over to the fridge, peeked inside and called out to Moose:
Me: “Have you cleaned the refrigerator since we moved in?”
Moose: “Claude Giroux is so talented and dreamy….oh, um…no I haven’t cleaned the fridge.”
Me: “Me neither. That was 2008. The fridge hasn’t been cleaned since 2008!”
So I grabbed a rag and some spray cleaner and got to work! Just kidding. I closed the fridge door and walked away. That was two weeks ago. The end.
How do you segue from talking about dirty refrigerators to talking about green beans? Like this, I suppose. Guess what! I took some green beans and made them even more awesome than they already were! I’ve been all about agave recently and these green beans are another example of how a recipe involving honey can be easily made vegan by using agave nectar instead.
- 1 pound fresh green beans
- 1/4 cup grape seed oil
- 1 tablespoon whole grain mustard
- 1 teaspoon agave nectar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
Wash the green beans and trim the stems.
Bring a large pot of water to boil and boil the green beans for 2-3 minutes, until the beans are tender.
While the beans boil, fill a large bowl with cold water and 8-10 ice cubes.
While the beans cool, combine the grape seed oil, mustard, agave, balsamic vinegar and fresh lemon juice in a bowl and stir.
Drain the beans and toss them in the vinaigrette.
It’s that easy.