There's Something I Need to Tell You...

Anne over at Writes With Feathers is an expert on Parrots. I read her blog today about a little known affliction that has me concerned. Here is how one evaluates their susceptibility to this disease:

1. Have you recently discovered at least one parrot feather among your possessions?
2. Are there tiny parrot-shaped beauty marks covering your feet and ankles?
3. Do you feel an unusually strong urge to consume *green bean casserole, even when it's not a holiday?
4. Do you read this blog?

I have discovered by reading Anne's blog that I suffer from this ailment, known as Parrot Foot-itis. Anne posted a warning on her blog - I can't agree with her more - the photograph below to show you the condition, is quite graphic. I will pass along her advice: Do not view if you suffer from nervousness, sleeplessness, or crankiness. If you've just eaten, wait at least 30 minutes before viewing or it could cause cramps.

Scroll...

Down....

I'm trying to protect the innocent...

Ready??













Now I don't know if the difference in color is due to me not being directly exposed to parrots on a daily basis, or because I'm in California or just a genetic thing. I'm gonna follow Anne's advice and hang out with other Parrot Footers and hope for the best.

I think I'll go have some green bean casserole now...

One can french cut green beans
One can Campbells mushroom soup
Half cup of Milk
One Large can of French's fried onions
Fresh ground pepper to taste

You mix the green beans with the canned soup and milk and 3/4 of the can of fried onions. Fresh grind peppercorns over the mixture. If you have good fresh mushrooms available you can put a layer of mushroom slices over the top. Some folk like to add slivered almonds in the mixture - I think slivered pine nuts would add a nice flavor, too, although I've not tried them yet. I pretty much just cook the basic standard recipe. The more I think about it, though, the more ideas I get - maybe some fresh garlic. Or a hint of cilantro.

Anyway - cook for 25 minutes at 350F then top with the remaining fried onions and cook for another 5 - 10 minutes depending on how browned you want the topping onions.

That's my recipe for Green Bean Casserole - pretty much right off the French's can :-)


P.S.

Love you Anne!! I'm listening to some wonderful Banjo music as I write this!