Here is a recipe for an easy one-pot meal that my family just loves. Tender chunks of chicken in seasoned yellow rice, all cooked in one pot – so easy and delicious. The added bites of spring-green asparagus give this dish a dash of crispness and color. I like to serve this along with a simple green salad.
May 3, 2015
April 7, 2015
March 30, 2015
Although some might not find it worth the time and effort to grow vegetables, for me, the value in it is huge. There have been years when I have had space for a large garden, and others I only had a place for a few little pots on the patio, or a windowsill. No matter what kind of space I've lived in, however, I've nearly always made the effort to grow something - simply because I find the investment to be small compared to the rewards. The vegetables just taste better than what I can buy in a supermarket and, frequently, I end up saving some money. Plus, there is some comfort in knowing that I am able to provide my family with at least some of our food, and not have to rely entirely on the industrial food system.
|Elevated Cedar Herb Planter|
March 26, 2015
Asparagus is a vegetable I rarely eat out of season. It’s a delicacy so firmly associated with spring in my mind, that it just seems wrong to eat it all year-round. Asparagus heralds spring in the same manner as the bright yellow daffodils, and the green buds on the trees. It is also a vegetable that, while available year-round, is definitely less expensive when you buy it in season. You can buy it at the supermarket, or buy it locally-grown the farmers market. This is also the time to buy a big bunch and preserve it for the rest of the year. Pickled asparagus is lovely alongside a sandwich or in a Bloody Mary, and since a jar can be quite expensive, it’s definitely worth making yourself (hint: recipe coming soon).