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...