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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 15, 2010

Balsamic Beans (from CHRISTMAS WITH SOUTHERN LIVING 2006)

A quick-to-make balsamic syrup enhances these roasted green beans. The balsamic syrup's also good drizzled over pork roast or even sliced fresh strawberries.

Prep: 6 min. Cook: 27 min.

1/2 cup balsamic vinegar
2 1/2 pounds green beans, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Cook vinegar in a small saucepan over medium heat 9 minutes or until syrupy and reduced to 3 tablespoons; set aside.

Toss beans with oil in a large bowl. Spread beans on a large rimmed baking sheet; sprinkle with salt and pepper.

Bake at 4750 for 15 to 18 minutes or until charred in appearance (do not stir). Toss hot beans with balsamic syrup.Serve immediately.

Yield: 10 servings.

Make Ahead: The balsamic syrup can be made a day ahead and stored at room temperature.

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