Our pumpkin vines have huge yellow flowers. (I'm afraid our garden plot may be a bit on the shady side. Instead of Jolly Days at Shady Nook, I should now be Jolly Days in a Shady Garden.)
We are continuing to enjoy our days at camp. Here Eleonora is pumping up a raft.
This was Josiah was we drove home today. Looking like a true camper.
We came home for supper today because I noticed that there were some garden beans just begging to be picked. So Eleonora and Caleb and I did just that. And Chris volunteered to be in charge of the meat department.
I modified a Paula Deen recipe and they were the most delicious beans I have ever eaten. And to tell you the truth, I have not eaten many. But tonight I ate my whole pile!
A camp supper can be quite satisfying, but I'll tell ya, this was delicious!
Here is the recipe as I made it tonight:
- 1 pound fresh green beans
- 1 stripbacon, sliced
- 1 cup chicken broth
- 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp seasoning salt
- 6 new potatoes, (small red potatoes)
- 1/2 onion
- fresh ground pepper, to taste
First I cut up a slice of bacon and browned it in a pot. Then I stirred the beans around in bacon fat and added the chicken broth (I like to use 'better than boullion', it comes in a little jar.) and the seasonings. Then put the lid on and keep cooking on medium heat. Meanwhile, slice up about half an onion very thinly and cut up the potatoes and toss that all in. Add a little more water if it gets too dry in there. Everything was done in about 30 minutes. Paula Dean cooked her beans for over an hour, but that didn't seem to be necessary. I also left out her extra bacon drippings and butter. Like I said, for a non-green bean lover, these were perfect! It tasted less green-beany, and more garlic-onion-chicken broth-potato-flavorful-salty. Yummo!