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Good Morning to anyone who chooses to read my notes to self.
It's a beautiful sunny October day heading for 80 degrees. Very humid though and the recent rains have again triggered the mold count to be high which means my outside chores will be done in short bursts, thanks to asthma. The front yard is mowed and the leaves and grass clippings added to mulch my recently moved asparagus bed. The grass in the back is too wet to mow yet. Exercise today will be yard work.
I'm reading a very interesting book put out by Prevention "Nature's Medicines" it delves into foods and herbs etc that contribute to whole body health. Since I'm geared to as natural as I can get I think it will be helpful to me.
Adzuki beans are cooking which will turn into a soup or stew for this week with the addition of veggies and whole grains. There are some leftovers that need attention and a meal plan and grocery list to finish for the coming week. I found some locally grown winter squash and cabbage at the green grocer open air market on Friday and the last of the tomatoes from my tiny garden that need to be used. So meals will center around those this week. Also a meal with lake caught catfish as I want to try a coconut oil to fry it with that my neighbor gave me a bit of.
Back to busy as my breathing has settled down.
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 Comments
sounds like a beautiful day ...
16 Oct 16 by member: redgirl1974
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Tis, just wish the outdoor mold count was a bit lower as it is messing with my asthma. Mold is not nice to me. Outside work is in small bits and pieces though I would love to be out there all day.
So "garbage soup" is in progress, that's what my kids called Mom cleaning out the veggie bin and leftovers to make soup every week. Aduki beans, fresh veggies, whole grain smoky farro. Always tastes amazing with a few herbs and spices tossed in and never quite the same. I hate to not use food that I bought or grew. Also a vegetarian chili that will have hominy in it to make it a whole protein, had to go buy cumin at the local not so good Mexican store as I was out! GRRR. There is a taro root/winter squash stew I want to make but need to go shopping for the rest of the ingredients on Monday. I have a taro sitting there to try, new to me.
There is a putanesca (Italian quick fresh tomato sauce) (probably misspelled) made with garden tomatoes to make quickie pasta dishes from or a couple teaspoons are amazing on a grilled cheese sandwich. So good and easy meals ready to go for the week. This unpredictable overtime has been messing with me eating good meals, planning and doing some cooking ahead is the only way I can eat healthy.
Break over later.
16 Oct 16 by member: wholefoodnut
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I've gotten totally hooked on fresh herbs. I usually triple the amount in my food that a recipe calls for. I have no idea why I never ate rosemary before - it goes into everything I eat now! Squash sounds good, though this would be a new one for me to try to cook. Will have to try that this weekend - maybe in a Ratatouille?
17 Oct 16 by member: soonsoonsoon
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Soonsoon, I love fresh herbs and usually grow quite a few. This years didn't do well thanks to getting many in really late and my clumsy puppy who managed to destroy many of them. Next year she will be fenced out of my herbs!! I like to freeze them late in the growing season tossed in olive oil and add them to dishes in the winter as they are almost like fresh.
17 Oct 16 by member: wholefoodnut
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No need to freeze herbs here in SoCal, as they're available year round in both the grocery stores and the Farmer's Markets. As far as growing them, I've noticed that basil is strictly a window-sill-in-the-kitchen kind of plant. Am on the second floor, so I don't have an area to garden. I use mainly mint, cilantro, basil and rosemary, and to a lesser degree thyme. Recent discovery is Fenugreek which smells like curry and thus goes into any veggie dish.
17 Oct 16 by member: soonsoonsoon
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I'm in Missouri so no fresh in the winter unless I buy it for often high prices and they are usually well past tasting good. I do try to keep some growing inside but that is often ify. I love love fenugreek. I discovered it last year in my plunge into middle eastern, Indian and African cooking--which I love the bold spices so it's an ongoing adventure. A simple dish: Toss cut cauliflower with a bit of olive oil (or whatever oil you choose) and fenugreek seeds I add a touch of salt. Pop into a 400-450 degree oven and roast until a bit soft. It's good hot, cold, tossed into salads, mixed with rice or whole grains. It's just me so I'll do a whole small head on a weekend and it's good for quick whatever for the week.
17 Oct 16 by member: wholefoodnut
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