So are those green beans? I don't know this food, but I would probably either steam of firy them and add them to some other veggie medley. And Nice journal page for AJJ too. I like your numbers:) I hope you have a great day and lovely weekend. hugs-Erika
First congratulations on the feature. I did look up the green beans. They are a bit different than what I grow, but are prepared the same way. Plain steamed with some salt, pepper and butter. Fry them with onions and muchrooms, or bake them with onions and potatoes. Can't wait to see what you did with them. Thanky ou so much for sharining your art and beautiful face with FFO. Have a lovely weekend.
I would cut them in half and saute them in butter, onion and garlic, with a little parmesan sprinkled over after they are done. Yum! Congratulations on your magazine selection. I read them all. They are WONDERFUL!!! Your photo is beautiful. xo
15 comments:
Dear Friends
There will be also a linky on Sunday. Where you can link to 'Sunday Smiles'. Remember to drop by.
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Hi Gillena! Your post is full of beauty and lovely music again, thanks! Happy Friday, hugs, Valerie
Thanks for dropping by Valerie
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So are those green beans? I don't know this food, but I would probably either steam of firy them and add them to some other veggie medley. And Nice journal page for AJJ too. I like your numbers:) I hope you have a great day and lovely weekend. hugs-Erika
Not a bad way to cook your bodi😊
Happy you dropped by Erika
Much💚love
Nice calendar page. I know them as Chinese long beans
A beautiful calendar page Gillena. I love the dragonflies.
First congratulations on the feature. I did look up the green beans. They are a bit different than what I grow, but are prepared the same way. Plain steamed with some salt, pepper and butter. Fry them with onions and muchrooms, or bake them with onions and potatoes. Can't wait to see what you did with them. Thanky ou so much for sharining your art and beautiful face with FFO. Have a lovely weekend.
Happy you dropped by Christine
Much💚love
Thanks for your appreciation Crafty
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Thanks for your appreciation Nicole
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I would cut them in half and saute them in butter, onion and garlic, with a little parmesan sprinkled over after they are done. Yum!
Congratulations on your magazine selection. I read them all. They are WONDERFUL!!!
Your photo is beautiful. xo
Congratulations of being published ~ Wow! Xo
Wishing you good health, laughter and love in your days
A ShutterBug Explores,
aka (A Creative Harbor)
Good idea for cooking bodi😊
Thanks for your appreciation Judie
Much💚love
Thanks Carol
Much💚love
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