Haha, I do the same thing at family get togethers. I also buy people cookbooks as gifts, and make sure I give lots of compliments to the people who pepare gifts I love.



I get tired of the same boring dishes!



But what can you do? I made a fabulous Cranberry Apple Pie (100% homemade) recently and brought half of it home from a large family gathering. The "Dirt Cake" that someone brought had no leftovers.

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The combination of the photo and the description really makes me hungry.



We do get rather tradition-bound around holiday time. To the extent, you can invent dishes like this one, you can modify the tradition as needed!

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I'd like to know what's so awful about green bean casserole. I don't get it. There's so much hatred for the dish here, but it's so SIMPLE and doggone it, it's DELICIOUS. So it's not haute cuisine...so what? Does that make it less worthy of being enjoyed?



That said, that picture looks faboo. My wife, who flat-out does NOT like green beans said, "Oooh! You can make that if you want!"Of course, her favourite dish in the world is Koshiji's asparamaki, which is just bacon wrapped asparagus.

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I saw the picture and description, loved both. So when I went to a party on New Year's Day I made up a batch. People were surprised when they saw them, liked the idea, loved eating them.



I par-cooked the bacon a couple minutes in the microwave, blanched the green beans as described. For me, five beans per roll and half a slice of bacon worked well. I held the bacon in place with a toothpick, then left the pick in place when transferring to a serving platter. I prepped them all at home and popped them in the oven at the party host's house.



Very easy to eat. I watched people and most ate the beans peeking out one end, then the other, saving the bacon part for the 3rd bite all while twirling on the end of the toothpick. Only thing I'd do a little different is pre-cook the bacon a little bit more so it can get a little more crisp without overdoing the beans.



I think I got equal kudos for the green beans as I did for the standing rib roast I brought. So along with a casserole alternative, this dish made for some great Hors d'œuvres

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