With the luck Dave and I have, it would only make sense that the week before I am to start my new hours to match his, he gets an interview for a new job whose hours match mine now. If it wasn’t for bad luck, we’d have no luck at all.
However, I can’t pretend this opportunity is a disappointment. This job would be a step up for him in so many ways: better hours, shorter commute, and more vacation time to name a few. Luckily, we had just the meal to celebrate: Bleu Cheese Stuffed Pork Tenderloin, Mushroom Risotto, and Lemon Dill Green Beans.
Dave had designs on dinner the night before when he took the pork out of the freezer to thaw. Unlike me, he has mad skills when it comes to cutting, deboning, and filleting all cuts of meat and poultry.
He whizzed up a bleu cheese filling with some pinot grigio to fill the filleted tenderloin and spread it evenly on the two pieces.
Then wrapped them up with string as neatly as a package ready to post.
He seared the pork in a pan on the stove before moving it to the oven to finish cooking.
Also unlike me, he kept a meat thermometer in the pork the whole time it was the oven, so he could pull it just when it reached 140 degrees.
While the pork was in the oven, I took charge of the mushroom risotto while Dave prepared the green beans.
Risotto is well worth the time and patience it takes to cook….I could have eaten the entire serving myself!
Dinner is served.
Green beans are not my favorite vegetable. Given the choice, I’d take broccoli any day. But these green beans were fabulous. Dave cooked them to perfection with just the right amount of crispness.
Lemon Dill Green Beans
- 1 lb green beans, trimmed
- 4 tsp chopped fresh dill
- 1 tbsp minced onion
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp whole grain mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Brinch an inch of water to boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook to crisp-tender, about 5 to 7 minutes. Remove from heat.
Meanwhile, whisk dill, onion, olive oil, lemon juice, mustard, salt, and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
Recipe adapted from: Eating Well
So we don’t have the best of luck. At least we can cook. Now that’s something to celebrate.