Purple Beans and Pork Roast
I’m so sorry for the lengthy time in between posts…things have been crazy busy around the canary abode of late…and…something tragic happened to my laptop. 
My darling son decided it was thirsty, and poured a glass of water into the keyboard. Can you just hear it sizzling and crackling from there? Yes. It was completely destroyed in the incident. The worst thing about this, of course, is all of the photos that I haven’t uploaded either to Flickr or Snapfish have been lost…all the videos we’ve shot of the kids….(I know–I should have backed them up) Terribly terribly sad. And to add insult to injury, the pc is in my bedroom–not exactly accessible to someone who spends most of her waking moments in the kitchen/living area…so posting has been very limited for me until I can get a new laptop. Today I’ll try and post at least two recipes, for even though I haven’t been able to post, I’ve still been cooking and clicking away on my camera! 
First of all, the purple beans…I was so thrilled to find them at my organic grocer! I mean, how cool are THEY?! The kids might even eat them–I mean, come on. They’re purple! So I thought, lightly steam and add just a drizzle of evoo, lemon juice, salt and pepper….but, much to my dismay, while steaming, they turned green, with purpley spots, so that they looked like regular old green beans past their prime. Sigh. So much for that. They were pretty though…I think the next time, though, I’d toss them into a salad raw, celebrate their beauty and crunchy goodness just as they are.
See? Pretty, huh? Just don’t cook them. LOL
The pork roast is something I had all the time growing up….Good old fashioned comfort food. And while it wouldn’t be considered gourmet, it is definitely delicious, and makes a fabulous gravy, too.
Ingredients:
1 (3 pound/1 1/2 kilo) pork roast
2-3 tablespoons red wine vinegar
1 packet onion soup mix (I use Knorr)
cracked black pepper to taste
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1 cup flour or cornstarch slurry to thicken gravy
Preparation:
Preheat oven to 325ºF (160ºC).
Place roast in a large oven proof roaster with a lid.
Drizzle with vinegar, then sprinkle with onion soup packet and pepper.
Cover and bake for 5 hours.
Remove roast and cover with foil.
Heat juices to boiling and whisk in flour or cornstarch slurry, stirring constantly until thickened.
Adjust seasonings.
We used to have pork roast fairly often growing up in Ontario.( Known for its pork). It is so good and lends it’s mild flavour to anything!!!Sorry about the beans. Win some…lose some. They do sound interesting though!!!!
I can’t resist a pretty colored bean either.