I’m back from a wonderful trip to the coast.
Because I was tied up with work until the night before we left, I only had time to plan and shop for one meal. I wanted something new and delicious for the adults, but also kid-friendly—after all, I wanted to be a popular aunt. I considered making Greek Beef Patties (biftekia), but since we were already planning American-style hamburgers one night, I chose Beef with Green Beans (moschari me fasolakia).
My four-year-old niece was my enthusiastic helper; she insisted on snapping the beans. I usually just trim the stem ends, but she got confused about which end was which, so we trimmed both ends together. She stayed focused and patient until all four pounds of beans were ready.
Both nieces absolutely loved the beef and green beans. They ate their fill, and when we had leftovers for lunch later, they lamented the end of the “snappers.” Their delight made the meal especially rewarding.
Not having to handle every meal was a treat. It left me free to experiment with sides whenever I felt like it. One evening, while my dad grilled steaks, I caramelized a skillet of onions and then made a quick pan sauce with minced garlic, chicken broth, and a splash of wine, letting it reduce for a few minutes. Another night I roasted carrots and onions to accompany my mom’s meatloaf. I also baked bread a few times—simple projects that felt indulgent because I didn’t have full meal responsibility.
Now I’m back, relaxed and refreshed, and thinking about what to make next.