My grandmother’s string beans, made low-carb.
Recipes:
Grilled New York Strip Steak with Thyme and Anchovy Salmoriglio
String Beans with Tomatoes, Sweet Vermouth, and Pine Nuts
Low-carb works for me, but I don’t go crazy with it, sucking cheese off mini crackers and then hiding the crackers on a bookshelf, as I once saw a friend do at a party. Some people do get carried away with low-carb eating, becoming ridiculously rigid, which makes them infuriating dinner guests. (When I spend hours making a fresh, flaky apricot tart, for instance, I don’t love seeing the inside gouged out by some crazed Atkins extremist). I have fallen into low-carb eating out of necessity but, I hope, not stiffly. I have to have bread and pasta in my life. I don’t eat low-carb every night, but protein and vegetable dinners four or five nights a week keep my butt where I want it, and that’s the only tack that has worked for me. (more…)
Erica De Mane 