Over the summer, I was lucky enough to get to spend three days at Georgeanne Brennan's house while we shot photos for our new cookbook, French Beans. When I wasn't trying to pretend I was a prop stylist or a food stylist, I was hovering around her kitchen, watching her every move. Mainly, I was just trying so soak up some of her kitchen zen, the way she calmly moved about, checking on something in the oven, stirring croutons that were crisping on the stovetop, chopping herbs, humming quietly to herself. On the last day of the shoot, chef Sarah...

We've been sampling Cellini runner beans at the farmers market and I always manage to save an extra cup or so for me to use at home. This morning I made an omelet and the filling was a few spoonfuls of the drained beans and a big handful of grated Vintage white cheddar cheese, from the Point Reyes Cheese Company. It was a winner.