Edamame is one of those fun to eat appetizers. Grabbing a pod and squeeze biting it to release the little bean in your mouth. It becomes one of those mindless snacking foods; chatting and snacking away. It’s also a great stress reliever which I for one can attest to right now as I eat a bowl of these for my dinner.
I can finally share with you the reasons behind my overblessed life right now. I’ve been traveling out of state this past month for a new job spending last weekend house hunting. With mixed feelings, happy…, no sad, excited…, no scared, worried…, no confident …., I turned in my resignation at my current job this morning and put my house up for sale tonight. Wish me luck; I’ll be moving and starting my new job in just a few weeks!
Nervous, you bet! I’ve had a major life change once before, really didn’t think I’d be doing it again. At least not on my own. Again. I guess we never really know where our journey in life will lead us. It’s time for me to give my dreams a new beginning.
So when I pulled out my edamame to prepare it for dinner in the usual manner – steamed and salted, I started thinking about new beginnings. Change. Why just salt? Why not garlic? Why not pour in some of this wine I’m sipping? Maybe I’ve had too much wine…
Change is good. Change is exciting. And you’ll never know until you taste it…or do it.
2-3 garlic cloves, minced
1 -2 tablespoons dried oregano
1 -2 tablespoons olive oil
3/4 cup white wine or prosecco
1 pound edamame, frozen
Freshly grated parmesan cheese
In a large skillet, heat the olive oil over medium heat. Add in the garlic and dried oregano, saute until soft, do not burn the garlic. Pour in the wine or prosecco, bring to a boil, reduce to simmer. Allow wine to reduce slightly, drop in edamame and simmer for approximately 5 minutes. Plate in a large bowl. Top with grated parmesan cheese. Serve immediately.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.