I’ve been battling dandelions. Last summer it seemed so fun to have a yard full of wishes.
We raced each other to them, spreading them to the sky with laughter while warm sun held us.
This year our yard is so full of wishes from those carelessly blown seeds that they are taking over everything.
I have fought and fought and dug and pulled and finally realized there must be some middle ground. I must let the wishes stay. So I pulled them out of deeply loved flower beds and pruned them back from newly planted wants, and then I told them they can have the rest. When I woke up this morning, in our last wheelbarrow from the battle, one wish stood tall. I believe it’s saying, thank you.
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:
nuts (I alternate between macadamia, brazil, and hazelnut)
For the dressing:
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.
Deep into the second month of social distancing, I am becoming an expert at making food last. I have one shop a week and I need to make it work for us. I decided to make it work for my budget as well and it’s become quite a game for me to see how well we can eat for how little.
Good, healthy food should be available to all. No one should have to buy something in a box because it’s cheaper. I’ve been saying this for years. No matter how much or how little you have, healthy eating should be a basic right. So, I am challenging myself to see how far I can go with everything I buy.
I hope I can encourage veering away from the middle isles in a grocery store and mostly staying at the edges, with the fresh veggies and (hopefully ethically raised) meat.
(Even more, when I can, I visit any local farm near me hardly needing to go to a store at all.)
You’ve all seen it. There are a million chicken recipes. But here’s mine, at its most simple:
I make a lemon, olive oil, salt and pepper rub and rub it all over, dripping some into the cavity. I then place half the cut lemon inside the chicken with rosemary and thyme. I place into an preheated oven at 400 degrees and cook for 2 hours.
Comes out perfect every single time.
Dinner 1, done. Now….
No matter how hungry you are, save a tiny bit of meat! Doesn’t have to be much, even the little scraps still hanging and save the bones as well. I’ll be back tomorrow with the second meal.