For your tool-viewing pleasure, here's our new silicone spatula in the new Polish pottery spoon rest. I seasoned the green beans with salt, pepper, freshly ground red pepper flakes, and the sauteed shallot. John preferred the way I usually make the beans with garlic, but I think I prefer the shallot. Does anyone cook with both? Is there an advantage to it? Does the garlic overpower the shallot? If you know, please comment. Thanks!