"Roy" > wrote in message
...
> On Wednesday, August 10, 2016 at 6:41:11 PM UTC-6, Julie Bove wrote:
>> "jmcquown" > wrote in message
>> ...
>> > Braised lamb shanks. I salted & peppered the shanks and browned them
>> > in a
>> > very little corn oil. Sprinkled with dried rosemary. Deglazed the pan
>> > with a splash of dry red wine, then added a little water, minced onion
>> > and
>> > garlic. Covered and brought to a simmer. It will take a couple of
>> > hours
>> > to cook until fork tender. I've got green vegetables galore; I can't
>> > decide between brussels sprouts, zucchini, broccoli or spinach. I
>> > haven't
>> > decided whether or not I want some sort of starch with it. Maybe some
>> > egg
>> > noodles. Not essential.
>>
>> I haven't cooked yet but it will be hamburger gravy over mashed potatoes
>> with plenty of onions in the gravy. Haricot Verts on the side.
>
> I still don't know why you keep calling green beans "Haricot Verts"...all
> that means is green beans in FRENCH.
> However, if it makes you happy then continue doing so.
> ====

Because that's what these were. That's a variety of thin, tender green
beans. Oh and... I'll call you an idiot! How's that?