Better in theory than in practice

I can't remember where I got the idea for this, turkey kabobs with a little ball of mozzarella cheese tucked in the center. Such a nice idea, some Italian style seasonings in the meat mixture, the moist creaminess of the cheese inside.

What a bummer that these ended up boring and bland, and that most of the cheese bubbled out of the kabobs.

Since this ended up being a dud for me, I didn't bother keeping my notes on what I put into it. I know there was garlic, salt and pepper, probably an egg and a handful of break crumbs. I think some dried oregano. Whatever it was, it wasn't enough to give the meat any moisture or flavor.

Now the yellow beans, on the other hand, were a nice bright punch of flavor and texture. Good thing I made alot of them, since they ended up being the centerpiece to our dinner.

Punchy Yellow Beans
serves 4 as a side (or 2 as a main when your kabobs don't work)

1 1/2 pounds trimmed yellow beans
2 cloves of garlic, minced
1 tablespoon of olive oil
juice of 1 lemon, divided
salt and pepper to taste

Mix the garlic, oil and the juice of half of the lemon in a large bowl, along with a sprinkling of salt and pepper. Set aside.

Place the beans in a sauté pan with 1/2 a cup of water. Cover and bring to a boil, letting the beans steam slightly, for 2-3 minutes. Remove the lid and toss the beans to make sure none of the beans is over cooked. You want a slight bite to the beans, not mush.

When the beans are tender but still firm, drain any remaining water and add the beans to the bowl with the garlic and oil. Toss well to coat, then taste. Need more lemon? Add another squirt. Need more salt? Add a bit more. Enjoy as a side, or a main. Good cold too.