Everyday Systems

I just pulled out an old recipe to make for dinner tonight. I don't know how long I've had this recipe, but probably since the 1970s sometime. It's suggested that the dish be served with buttered french-style green beans and a pear salad. It was the buttered green beans that caught my attention. I can't remember the last time I saw a suggestion to butter vegetables!

It tastes so good!

I love rediscovering old recipes. Making them usually brings back memories of the time when I used to make it =)

I'm making this for dinner tonight -- it's a cheese strata. But I'm not serving it with buttered green beans. It will be asparagus tonight -- and just maybe there will be a little butter involved!

This isn't exactly the recipe I'm using, but it's close. I just cut it down to serve 2 people.

You know, I read somewhere (and I'm sorry, I can't remember where so I can't provide a link or citation) that adding a bit of butter or other fat helped the body absorb the nutrients of vegetables.

That's all the excuse I need!

I've read that, too.