Fava bean and mint puree, time alone with DH

A dear old friend who has been incredibly kind and supportive in reading Em-i-lis, and with whom I’ve reconnected as a result (thank you for writing, LG), inquired about the fava bean puree I made recently, and I realized that indeed I had neglected to post that recipe. Thank you, and voilà:

1/2 pound fava beans, shelled, cooked in boiling water 3-4 minutes, beans then slipped from skins
1 large sprig mint
s&p
EVOO
squeeze o’ lemon
grated Parm or pecorino, optional [I opted away from this for the steak base but if you’re making this as a dip or spread, cheese is your friend]

Blend everything in a food processor (do you have a mini one? they are great!), taste to check seasoning and serve. This is easily doubled and is flexible if you’re short on some ingredients, etc.
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Tom’s parents are keeping the kids today and tomorrow so we can celebrate our 7 year anniversary, and I just cannot enthuse enough about how fabulous time alone with T (and myself) is. We went shopping, out to lunch, noodled around in the yard, and now he’s exercising and I’m lounging in bed in a cute robe, reading mags (Christopher Hitchens is a great writer) and getting excited about our dinner res tonight.

We’re going to Corduroy which is, apparently, a hot spot in DC right now (I’m SO out of it). When I called for the reservation, I was thrilled to find out that tonight is a restaurant-wide chef’s tasting menu to celebrate all the goodies that are in season now and hail from local farms. Bene, bene! This is so up my alley, and I’ll write a review tomorrow.