conuly

Take two pounds of string beans. Soak 'em for at least two hours in the juice of six lemons or limes (or both, whatever). Cook in the juice until soft. Drain it, add two tablespoons of butter (that's a quarter stick), let the butter melt. Eat.

Take about two pounds of porkchops. I like the fat part (a lot), so save it for me. Rub the pork chops with ground pepper and a little salt, then cut up into smallish chunks. Stick the chunks in a marinade of lemon or lime juice (do you sense a theme?), a tiny bit of vinegar, and some olive oil. Add some oregano.

Cut up three peppers, red and green. Also cut up two onions. The pieces should be fairly large. Start them cooking in a skillet with some olive oil. Add a little bit of black pepper, some taragon, and some basil. Add the pork chops. Cover and let it sit on a fairly low heat for a while. Occasionally pop back to take a sniff and stir. Eventually add several spoonfuls of minced garlic, then wait some more.

Eat this with either nice bread or over rice, because I've yet to figure out how to make decent, non-watery gravies.