It’s surprising how shaky your handwriting is after you stop writing for two weeks. I haven’t written much since exams ended so all my summer co-op assignments feature my messy scrawl. After scrambling to finish said assignments, I handed them in to my summer co-op teacher.
I will admit that I really didn’t want to go to school yesterday. After two weeks of freedom, I had finally adjusted to spend-your-day-outside-and-get-bitten-by-mosquitoes/sleeping-in-late-and-eating-breakfast-at-noon vacation mode. When I came home yesterday, I was feeling exhausted and bedraggled. And, of course, I was hungry, a deep head-pounding, stomach-gnawing kind of hungry.
I looked into the fridge and besides the cold-cuts I had used to make my lunch this morning, there wasn’t much else to eat. I decided to make some edamame beans, which I had in the freezer. I love edamame beans, but I hate shelling them. I know going the freezer route isn’t exactly the freshest, but it definitely is more convenient, especially when you’re really hungry.
Click below for the recipe.
- 1 cup frozen edamame beans
- 1 teaspoon sesame oil
- salt, to taste
In a small saucepan, bring 2 cups of water to a boil. Add the edamame beans, lower the heat, and simmer for 2-3 minutes until the beans are cooked through. Drain and season with the salt and sesame oil. Serve.
You can also eat the beans cold. While the beans are cooking, prepare an ice bath by filling a bowl with some cold water and ice. Drain the edamame beans by pouring the water into a sieve. Lower the sieve into the ice water and let stand for 2 minutes. Drain and season with salt and sesame oil. Serve.