I created a clean kitchen floor, cleared the couch of all the clean clothes and made granola. The kiddos worked on creating clean bedrooms and building a cardboard “stronghold” aka fort. Yup, it’s Saturday!
I also planted garlic today. Last year the garlic was in the ground way before now. We’ve been waiting for our garden spot to dry up enough to till. It didn’t happen and a huge storm is a-coming in. So I blocked off a spot to plant garlic and we’ll till the rest come Spring. It was a little windy today, but not too chilly this morning when I was planting. However I think this is my first time gardening in winter boots. Hmmmm… yes! We didn’t even cover the garlic last year and it worked great. I’m thinking on covering it with compost of some sort this year since it’s so late.
The creation I am most pleased with today is a recipe I created. I had some veggies that no one is really a fan of, besides me. {*cough* brussels sprouts *cough* cauliflower *cough* mushrooms *sneeze* – if you ask Jacob} So I combined them all. I cut the cauliflower into small chunks and quartered the brussels sprouts. Sliced the mushrooms thick and put them all on a cookie sheet. In a small food processor I ground garlic, pine nuts, sunflower seeds, olive oil, salt, a splash apple cider vinegar, fresh thyme and fresh rosemary. I poured the mixture over the veggies, mixed with my hands and baked the veggies for 1/2 hour at 400 degrees. It started smelling heavenly about 15 minutes in. The perfect Fall mixture. It tasted nutty and delicious – almost like it had bacon in it, which is pretty much the highest compliment I could ever give anything. 😉
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