"Van" > wrote in message >.. .
> "PENMART01" > wrote in message
> ...
> >
> > Always? How boring. There are veggies I think are just awful with lemon,
> like
> > most all leafy greens; spinach, kale, mustard, beet tops, collards...
> don't
> > even want butter with those... pork fat rulz, as in bacon. More often
> than
> > lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
> dressing
> > (sometimes a little hot pepper)... great on brocolli, cauliflower, or
> carrots.
> > I like butter on a baked potato, but hold the lemon.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
>
> Pork fat ? You bet! I do green beans sautéed in bacon grease (not
> overpowering, just enough to coat the pan) AFTER having boiled for 2
> minutes, then shocked in ice water, then dried before the bacon grease
> thing. Really bright green color & a little snap to 'em. . .
>
> You can add back in the crumbled bacon (if ya didn't eat it) when serving up
> the beans. World-class, I tell ya! (as opposed to just steamed then
> buttered).

That's another thing people add to a lot of things - Bacon. I don't
get that one either - it is, again, overpowering. We don't do pork,
so it's not really an issue in our house.

The green beans with bacon comment gave me a giggle - Mom used to
pressure cook her fresh-from-the-garden green beans until they were
brown and dead and then sautee them with bacon. To this day, the
thought repulses me. I like my greenies waved through some steam a
couple minutes, au natural.

-L.