When Bobby and I got married there were two dishes that he had made for himself quite often in college and brought into our kitchen. One was pinto bean burritos and the other was a pot of fresh green beans and potatoes. Both dishes are still with us today, but both have been gussied up a bit. To the green beans and potato dish we’ve added a deconstructed pesto to enhance the original salt and pepper seasoning, and sometimes we’ll top it with a protein to make a full meal. Usually that protein is …….
wait for it, ……..
wait for it…….