The computer drama continues and, on top of the grey screen/flashing folder/no entry sign issues, our hard disk is now apparently making the click of death. Oh good.
So, last night we dealt with the problem in the best, or only, possible way. We went to our local, we drank four large bottles of German beer, we ate pickled onion flavour crisps. It helped. Briefly.
But now it's Friday, we have an appointment with a genius on Sunday, there are Scottish strawberries waiting patiently to be made into jam and, with just an iphone photo snapped before dinner, this. A few small links and a very simple salad.
my favourite German beer
pickled onion crisps (a recent addiction)
pretzel m&ms (I miss them)
Fruit, the new River Cottage handbook
A Cook's Year in a Welsh Farmhouse
this potato salad which I will be making now that I have Old Bay seasoning in the cupboard
a green bean salad from David Tanis' Heart of the Artichoke which we made for dinner on Wednesday night, eating vinegary beans alongside mustardy chicken breasts
Green Bean Salad with Pickled Shallots
3 large shallots
salt and pepper
3 tablespoons sherry vinegar
2 pounds small green beans, topped and tailed
1/4 cup olive oil
1 tablespoon finely slivered chives
Peel the shallots and slice crosswise. Put them in a small bowl, season well with salt and pepper, add the vinegar. let sit for a half hour.
Boil the green beans in a large pot of salted water for 3 to 5 minutes, until just past crunchy. Spread them out to cool. Just before you serve the salad, put the green beans in a bowl and season well with salt and pepper. Whisk the olive oil into the shallots and vinegar, then add the dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with chives.