Updates: Added, photos & some notes of meals after being made.
The morning is slipping away towards afternoon, and here I sit still, with the backdoor open to let the not yet too warm air waft in. The birds are chirping and the breeze gently swaying through our neighbor’s maple tree branches.
My tea is long gone, but here still I sit… wondering what will I do with my day?
There’s a couple cucumbers ready to pick again today, one of which is really FAT. And this is my chance! Bob has been pickling everything! It’s time to get my hands into the mix. I’m the newbie, and I am discovering I need to take what I can get and run with it.
Refiningcotten posted a recipe for Spicy Cukes that I really want to try. I just need to figure out how to make my own Chili Lime seasoning instead of driving all the way across town to a Trader Joe’s.
Update: The fat cuke was bitter! Now I know! I used the skinnier one. Here’s the result of my using fresh ingredients instead of the spice from Trader Joe’s (except for chili pepper -used powdered). It was pretty good.
Also on my list of things to do today, is making another batch of this wonderful shrimp alfredo dish, made with some zucchini left over from what I picked up at the farmer’s market last weekend. I make at least one main dish for me and one for my daughter each weekend for us to take to work for lunches all week. We’re losing weight together and this helps us always have at least something on hand to reach for instead of all the wrong stuff. We’re 6 weeks in and meal prep has really been key. She’s about to turn 19 at the end of the month and so this has also been a God-send for helping to teach her not only to cook, but to cook from whole foods. I never thought I’d see the day! Struggling parents everywhere can rejoice in my personal victory. lol
Update: Even with a group effort, we could NOT find my Veggetti Spiralizer. 😦 So I used my mandolin which made wider strips of zucchini. I just made sure to steam them a bit longer after all was combined.
Last week we made low-carb lasagna. It’s delish! Even Bob is loving it! I really love making our meals ourselves like this. I didn’t make the sauce from scratch, but one day… I will.
In fact, last night was the second dinner lately that I really wished I had a good homemade BBQ sauce recipe that I can make low, low carb somehow. I have been searching stores high and low for a red low carb bbq sauce that actually tastes good and doesn’t have bad for you sugar substitutes. It’s been underwhelming. So, the plan is to make my own, though as of yet I have no recipes to go by.
I want to make my own ketchup, too. Unfortunately, we did not plant any roma tomatoes this year. So, I will have to pick some organic ones up wherever I can find them. I might have to go conventional. We’ll see. But next year, roma tomatoes are going into our garden, no doubt. Eventually I want to make large batches of the BBQ sauce and ketchup and can it, for the sake of convenience.
As a random little bit of sharing at the end of this post, totally unrelated.. have a look at the fruits of our no-till garden, a cute little mushroom (inedible!). Fungus in the garden is a great sign of soil health. And since this is our first year employing the no-till method, I’m super stoked to find a variety of mushrooms from time to time. Here’s one from this morning.