This will fix what is wrong with your life.

Today, I went to Target (shopping list: 1. ibuprofen, the giant bottle. 2. Marshmallow Mateys. 3. Lorna Doones. 4. rechargeable batteries that aren't lame. 5. CD sleeves. 6. this. 7. that.) and I found this:

This, people, is a Pure Komachi 2 knife.  Even though the blade and the handle are apple green and therefore this knife is officially adorable, the blade has a full tang and it is super sharp. Also, according to a review I read, the blade is "coated in a fluorinated resin coating that keeps foods from sticking to the blade and helps to resist bacteria." This knife is sharp.  It is cute.  It only cost $12.99.  And with this knife, I made this awesome dish for dinner:

Greens & White Beans

In a pan, put about 3/4 c. dried flageolet beans, or other white beans that don't have as snooty a resume, in plenty of water.  Also in the pan with the beans and water put some fresh rosemary. Bring to a boil then reduce to a simmer.  Cook till beans are tender and discard the branchy parts of the rosemary, although you can leave the leaves.  They're fine.  This will take a couple of hours.  

When the beans are just about finished simmering, take

1 bunch of rainbow chard (or any winter greens)

and toss into a pot of simmering, salted water.  Cover and simmer for about 3-4 minutes. Drain immediately.  Cut the chard crosswise so that the pieces are close to bite-size--but no need to be fussy or too exacting.  Toss with

about 1/3 c. finely sliced red onion

2 cloves garlic, minced

sea salt

coarsely ground black pepper

olive oil to taste (don't be stingy)

a fruity vinegar to taste

If you happen to have some cherry or grape tomatoes, slice them in half and toss them in, too. Then add the drained beans.  Grate plenty of Parmigiano-Reggiano over it all, and toss it till everything has met everything else.  Eat it and be amazed that relatively humble ingredients can taste so splendid.  You might think there will be leftovers but there won't because you will eat it all up.  And don't forget to give props to your knife for the good work it did.