TONIGHT: Sephardic green beans with kasha.

Green beans ($1/lb. at Safeway), braised with previously sauteed onion, chopped tomatoes, 1/2 teaspoon allspice, salt, pepper, and a cup of water until the beans are tender and the liquid reduced to about 1/4 cup's worth. Kasha cooked according to the recipe on the Bob's Red Mill packet, with 1 tbsp. fresh lemon thyme added. Katherine ate hers with the leftover glazed carrots from last night; I added crumbled feta to mine.