Bstilla, Feta and Green Beans

I am sorry that a lot of my food is done without 'recipes' so for the novice you do need to look some things up on the web..just that I don't measure a lot of things...for instance: I just sent my daughter and her friend off to a party with the remaining bstilla that I had made when I made the first...out of the freezer two days ago an then to thaw in the fridge...into the oven on an old pizza pan that has little round holes...that was to allow the bottom to crisp in the oven and also while it rested for a little after coming out.  After resting I did a decoration with half granulated sugar, half XXX and a little cinnamon ( think like making it for Cinnamon and Sugar Toast ).  Then back on a cardboard round and into the bottom of a springform pan for transport.

Feta and Green Beans
This went along with the Bstilla as I had prepped the green beans a couple days ago..bought the two pound bag..why...in Costco and didn't want to make another trip to the grocery for an 8oz bag which was more than half the cost of the two pounder...I made a vinaigrette:
    1/2 olive oil (only have extra virgin here), 1/2 canola
    sugar
    1/2 apple cider vinegar,  1/2 rice wine vinegar
    dijon mustard
    haricot verts
    slice thin red onion
    feta cheese

Exact amounts?  maybe 2 or 3 to 1(vinegars)...I like a mix of oils so as not to be too heavy, all cider vinegar too strong and all rice too weak, the sugar or sub and the mustard to taste..no dijon...would used others but not yellow ball park.  So, taste it...stick your finger in it..back of a spoon or what have you...taste it...no matter what the recipe says..taste it..see that it is balanced..for you...yup...salt and pepper too

I like my beans with bite...raw into boiling water..test...into ice water to stop the cooking, drain well.  I added the thin sliced red onion...then tossed with dressing and feta...how much feta...well, how much do you want..how much do you have....for the two pounds beans...about 3/4 red onion and a block of feta about 4x4x2...(from the market in brine)...

Easy...you don't really have to measure...taste your dressing and go from there.  That is the best thing about cooking or learning to cook.  Look at the market...get what looks good...look in your fridge and see what you have.  Buying for a recipe is great..a way to try something new...but also learning how to cook without measuring is a bonus...a joy...

Big Green Egg customer service

check it out on my other blog..  fastfeasts.blogspot.com ...nothing like the worst customer service I have had in YEARS...just too busy to do anything other than ring up the sale...can't return a call..when they KNOW there is a PROBLEM....would NEVER have a manager like the one in the retail shop in Tucker...like you Terry...taken me hours to get this straightened out...never seen a customer service place like this...in fact....they really don't have any customer service...and too busy to write a letter...and post it..."they are running a business there!"  right from the manager's mouth...like I said, nothing like modern day customer service.

Big Green Egg customer service lacks

The company who says they have great customer service...shorted me two parts of my egg...and sent the old style handle...not the fellow who contracts separately...but the egg people who have egg on their face right now...called this a.m....wanted me to wait til later today and see if he could get back to me then...called later to say that the plate setter was missing also...not to worry..never heard back from anyone...tried to call about 10 minutes before closing but can't get a sole to answer...guess they figure anyone that calls that late can wait...so can't use it tonight...what about tomorrow night or the next...people buy used cars for less than this!  My first car...new...was not a lot more than this....now it just sits...been sitting all day...sat all weekend at the warehouse as the fellow who contracts to deliver was out of town..that was okay..but now I want my egg...all the parts...not just some of them...all of them...maybe I should just roll down the road in it...big enough to sit in..just short a motor and some other parts.

Parsnip

Parsnip....now I have seen it in books for mashed, mashed with mashed potatoes, roasted, and in soups, and stews. Growing up we never had parsnips....there were a number of things we didn't have...growing up in the middle of Ohio..and no, we just like the rest of the world ate what was in season and what was available. But we did have things shipped in...(I had a couple from Russia staying here for a week with the Friendship Force who took home a pineapple because at the time they had not been available in Moscow and their children had never tasted them).

Back to the parsnip...so I picked a couple up at the local Asian market...prepped and tossed with a little olive oil, salt and pepper and roasted them in the oven....they were good...but somehow not the taste I expected....to me it seemed the 'missing link' between a potato and a sweet potato.