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
Dear Friends
ReplyDeleteThere 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
ReplyDeleteThanks 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
ReplyDeleteNot a bad way to cook your bodi😊
ReplyDeleteHappy you dropped by Erika
Much💚love
Nice calendar page. I know them as Chinese long beans
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A beautiful calendar page Gillena. I love the dragonflies.
ReplyDeleteThanks for your appreciation Crafty
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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.
ReplyDeleteThanks for your appreciation Nicole
ReplyDeleteMuch💚love
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!
ReplyDeleteCongratulations on your magazine selection. I read them all. They are WONDERFUL!!!
Your photo is beautiful. xo
Good idea for cooking bodi😊
DeleteThanks for your appreciation Judie
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Congratulations of being published ~ Wow! Xo
ReplyDeleteWishing you good health, laughter and love in your days
A ShutterBug Explores,
aka (A Creative Harbor)
Thanks Carol
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