Recently I've been dealing with recurring computer and Internet problems, and the frustration that accompanies trying to fix something I don't want to understand. My limited knowledge of modems and routers has been fortified by hours on the phone with a usually patient, employee of what I fondly call "Cable Giant." Hours... along with even more hours sitting in the free diagnostic clinic of the local "Computer Giant" store with a sick laptop resting on my knees, listening to the tales of other weary computer owners. Like being the owner of a sick pet at the Vet, waiting for my name to be called, fighting back the anxiety that my connection problem may be terminal and I'll be required to put it down. One last backup onto a flash drive before handing my friend, the laptop, over to a pocket-protected young man wearing a wrinkled shirt and his dad's old tie (they all wear them, for some reason) who will disassemble and toss its pieces into large recycle bins. Sad end to my first really cool piece of technology.
The first time I called Cable Giant about my connection problem I was eventually dispatched, after repeated attempts to sell me pay-per-view boxing or an upgrade to a hundred channels I wouldn't watch, to a nice man named Bill. I happened to have banana bread in the oven when I made the call, never anticipating being on the phone as long as I was. Naturally, the oven timer started beeping away just as we got to the part of the diagnostics where, under his patient direction, I was close to typing in the secret code that would miraculously reconnect my computer to the rest of the wireless world. Since my computer is upstairs and the kitchen downstairs, Bill spent about fifteen minutes on the phone with me while I ran back and forth from the computer to the oven, testing the bread and giving it more time so the center wouldn't be gooey. After my third trip down the stairs to silence the beeping timer, Bill said, "Uhhh... you have a laptop, right?" To which I replied breathlessly, "Yeah, why?" "Well if it's wireless, you could do something crazy, like take the computer downstairs to the kitchen." I was grateful for the training every employee of Cable Giant is required to take, to stop themselves from saying what they really think, which is, "You are, without a doubt, the dumbest human being I have ever spoken to in my life." They must be tempted every day.
After a chuckle at my failing to see the obvious solution to running up and down the stairs, I thanked Bill for his patience and the conversation. During the time I was checking on the banana bread we talked about baking. I learned that he too is middle aged, that he uses his grandma's banana bread recipe because it's the best, and that he and his wife, kind of accidentally on purpose, don't eat all the bananas before they become over-ripe which of course requires baking the banana bread they enjoy with the grandkids. I couldn't tell you the first thing about the steps he gave me to fix my Internet connection, but I do remember that despite his wife insisting that high altitude recipes don't really make a difference he slips a little extra flour into the batter when it's his turn to bake the banana bread...just in case.
I think the best recipe to accompany a story about computer problems, is a stiff drink, but since this is a food blog I'll share a vegetable recipe. This Labor Day weekend I'm looking forward to time with friends and sharing cookies out of the oven, not the kind stored on the computer. I plan to download a few app-itizers onto my plate before dinner, and enjoy a little port in a glass along side dark chocolate, not the USB kind. For now, all is well with my connection problem, but I realize the day is young.
The banana bread recipe needs a little work before I share it with you because it fell in the center. Can't imagine why, I only opened and closed the oven door about ten times during the last ten minutes. So, the recipe for the day is a simple and delicious side dish for your Labor Day parties. Green beans are plentiful at markets and in stores right now and they don't have to be boring! They are high in fiber and vitamins A, B-6, Folate, Thiamin and Vitamin C. Also a decent vegetable source of minerals iron, calcium, magnesium and potassium. This dish is best tossed together and refrigerated for an hour or more to let the flavors mingle. Add the almonds right before serving so they stay crisp. I personally love this dressing so much I could eat it with a spoon.
Green Beans with Apricot and Tarragon Vinaigrette
5-6 cups fresh green beans, stem end trimmed, and steamed for about 10 minutes to crisp tender.
1/3 cup sliced or slivered almonds
Dressing:
Whisk together in small bowl or shake in jar until well combined:
1-clove garlic, pressed or very finely minced
1 T. Dijon mustard
1 T. plus 1 generous tsp. of Apricot jam - room temperature. If using fruit spread with less sugar, use 2-T.
1 T. fresh squeezed lemon juice
Dash of salt and fresh ground pepper.
1/4 tsp. dried tarragon or 1/2 tsp fresh minced tarragon
When thoroughly whisked or shaken, whisk in:
2 T. extra virgin olive oil
Toss the dressing with the cooked green beans and chill. Sprinkle almonds over just before serving.
