Perfect between work and Spanish class meal–brown rice and red lentil kitcheree made in the rice cooker. Garnished with chopped herbs from the garden–mint, coriander, fennel.
Garlic chives, arugula, parsley. Note that the garden has been reconfigured to allow room for distanced visiting.
Plenty of divides available for those in the neighborhood.
Mildly disappointed that there wasn’t really any snow, but happy there also wasn’t any ice that stuck.
I am deeply grateful that I can soothe myself with food. I made basil, garlic chive pesto last summer when the garden was at its height and froze some (before adding cheese). The sourdough starter needs to be used at… (READ MORE)
I practiced, including a Zoom class led by my friend Suzanne Lynch, I asked for help, I expressed appreciation to various friends and colleagues, I went out into the garden at lunchtime, made several more donations, and sat under the… (READ MORE)
Today I worked efficiently, gave additional money in support of racial justice, signed comment letters and petitions, meditated, walked, shared calls to action on social media, picked beans, cherry tomatoes, and herbs in the garden, and made soba noodles in… (READ MORE)
Today I harvested herbs to dry (lemon balm, mint, rosemary, thyme, sage). I froze a pint of garlic chive blossoms, made a green jerk sauce, a basil-garlic chive pesto–most went into the freezer, the rest I will eat in the… (READ MORE)