Trying to stay positive. . .
Trying to stay positive in all the drama. We planted the cut flower bed a few weeks ago and now it is so hot and dry that my flowers just look pitiful. My hope is that later everything will be established and be able to weather the Sahara of Arcadia. It could be pouring rain all over the County and in our neighborhood it will dry as the desert. Hence my comment on the Sahara.
Updates on everything. . .
Updates on everything: the hubbs and I are still working from home, the garden is feeding us very well, and the boys are doing their thing too. I am so proud of myself, I have made and frozen three pots of cabbage enchilada soup and two loaves of chocolate chip zucchini bread and a pot of potato soup and I do not want to forget the mountain stew. Last night I made a lemon zucchini pasta that was to die for. I will share that recipe later in the post. If it were just the hubbs and I we could live out of our garden, sadly the boys want meat and I cannot grow that in our garden. I am not a vegetarian or a vegan or anything like that I just do not have to eat meat. In fact, I prefer not to eat meat just because I do not like the texture.
I am dazzled. . .
I am dazzled by my hubby’s green thumb. Our garden is going like gangbusters this year and I know it is because we are blessed. Our peas did not do as well as we expected but I did enjoy those fresh little pearls of sweetness. I have high hopes for cantaloupe, honeydew, and watermelon this season. Our cucumbers and zucchini are just starting to mature. My goal, is a full freezer by Winter.
Recipe for lemon Zucchini pasta:
- 2 medium Zucchini thinly sliced
- 1 onion thinly sliced
- 2 cloves garlic pressed
- 2 peppers sliced (jalapeno, banana, green, red what ever you like)
- fresh basil leaves
- fresh oregano leaves
- fresh lemon thyme
- olive oil
- white wine
- 1 lemon juiced
- Parmesan cheese
- whole wheat pasta
Saute onion, peppers and garlic in olive oil then add Zucchini and a splash of white wine. While that is cooking, cook your pasta. I like the whole wheat angel hair pasta personally. After your Zucchini is soft add your fresh herb leaves and your lemon juice and cover and let simmer, if it seems dry add a little more white wine. Once your pasta is done top with your Zucchini mixture and a little fresh Parmesan.
Stay tuned I will share my enchilada cabbage soup recipe next time.