I'm literally on Cloud 9 right now. 

I got a text from Andy during my lunch break today that said something along the lines that one of his good friends got me an “in” at a local fine dining restaurant and that he would explain more when he got home.

So on his way home, he called me and said that the executive chef at said restaurant said I could swing by sometime next week to talk with him.  They didn't have any openings for help in the kitchen, but I could help part-time and work directly with him – kind of like having a mentor.  I mean, it doesn't get any better than that – a young chef's dream!

I don't want to divulge any real details yet… mainly because I'm nervous as hell and don't even have anything set in stone.  So once I actually meet with the chef next week, I'm sure I'll have more to tell you guys!  But seriously, I'm stoked!

Anyway, by now, you can probably tell I like green beans.  I mean, with recipes likes this one, and this one… I'm a green bean gal.  So playing around with some green beans we recently got in our CSA, I kind of melded the above two recipes into one tasty little side perfect all by itself, or alongside a main dish!

Ingredients:
Adapted from Sunny Side Up in San Diego's Recipe
 

1 lb. green beans, trimmed
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
olive oil
salt and pepper, to taste

Preheat oven to 375F.

In a large bowl, combine green beans, garlic, and cayenne pepper.  Drizzle about 2 to 3 tablespoons of olive oil over and toss to coat well.  Season mixture with salt and pepper.

Grease a baking sheet and spread green beans onto sheet in an even layer.

Bake for about 10 minutes, or until green beans are crisp, yet tender. 

This was seriously one tasty green bean!  It was garlicky, and had a punch of heat added in to wake up the senses! 

I'm in an exclamation type of mood, so you'll have to bear with me!  I'm one excited girl right now – and I can't wait to update you guys!  Have a great Thursday and I'll see you tomorrow for a sweet treat to end the week!