I just put the garden to bed for the winter. I'm so grateful for the astounding amount of delicious veggies my plants produced, even late this fall. I had enough acorn squash to give a bunch away and still have more to roast and make soup. I have buttercup squash and some baby pumpkins. The tomatillos were plentiful: I fixed them raw with peppers and onions first as a salad with cilantro and later with olive oil, white beans and cheese. Warm I put them into an omelette... I may make a pass at sautéing some up ala gluten free fried tomatoes.
I'm all about omelettes, lentil soups, beans and greens. Popcorn with honey and Parmesan is a go to as well as pseudo macaroons: coconut, oat flour and either brown rice syrup or agave. I'm also in love with nutmeg and mulling spices. I've been adding mulling spices to kombucha... Amazeballs.
I like feeling like (and knowing) there's plenty for me to have even as I work toward a solid month gluten and sugar free.
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