How was your weekend? I had the loveliest Mother’s Day doing what I do every day, mothering.
I also took the big leap and headed into town for the first time in 2 months.
It was so wonderful to see so many people.
It was a bit disconcerting to see so many people.
So many people, with no social distancing and no masks.
Might not be going back into town.
But I did get to our island nursery to get flowers to plant and hang.
Our garden has been my refuge and we have so many new plants to plant now. But…
..we’ve been fighting the good fight against invasive dandelions and I must say, I am feeling overwhelmed. They are one tenacious weed! I think they might be winning.
Our sprouts have started and are going strong and the garlic we planted last fall is so close to being ready to harvest.
I think of the garlic during this time, this time of waiting, wondering when or if life will return to normal. Garlic takes a long time to grow. It overwinters and hibernates until slowly sprouting, and then bursting.
I guess right now, even though BC is in full glorious bloom, our lives are still deep in that winter, or waiting. Except for all the people I just saw in town?
Here’s my favorite salad recipe that I eat most every night.
For the salad:
- salad mix
- nuts (I alternate between macadamia, brazil, and hazelnut)
For the dressing:
- olive oil
- balsamic vinegar
- apple cider vinegar
- mustard ( I like dijon)
- salt and pepper
What makes this salad special is the combination of salty and sweet
Clean and rinse your salad.
In a pan, heat the olive oil and add asparagus tips. Sauté on medium until they start to brown. Add chopped up nuts and salt and be generous with the salt! You really want this to be your salty part. Nuts will burn quickly so just stir for a minute or so. Put aside to cool while you make your dressing.
I don’t measure for this. I put about 1/4 cup olive oil in a bowl. I add a splash of balsamic and a splash of apple cider. Mix in a large spoonful of mustard and a large spoonful of honey (here is your sweetness.) Add a dash of salt and pepper.
You are all set. Mix and enjoy.