by Nicki Wood
I'd like to defend myself regarding the holiday party at which my dinner was seven bourbon balls and two — although it may have been three — glasses of Champagne.
I had entirely coherent conversations, was able to locate and also put on my own coat. Went home with the right person, in the right car, and didn't drive. Those are all worthy accomplishments after a supper of bourbon balls and Champagne.
And also, I located some vegetables. There was a very pretty vegetable plate — love poring over a good vegetable and dip tray for for new ideas and flavors.
And look what was on the tray! Samphire! And why not? Salty, crunchy and fleshy samphire can definitely hold its own on a vegetable tray. For dipping, it's a little slim, but a thin dip would work.
Samphire isn't a vegetable you see every day, so I asked the hostess, who called it "sea beans," perhaps from the color and crunch of steamed green bean.
I meant to ask where it came from, but there was all that Champagne. Who has encountered the sea bean/samphire, and where?