We’ll admit that this is nothing but homemade mashed potatoes, with fresh rosemary added for flavor. If you already know how to make mashed potatoes, you can probably just move on to another website and make them up tonight. We will suggest that you make enough to have leftover mashed potatoes, because we have something delicious planned for Thursday’s post that will need a couple of cups of spuds, and it’s so good you won’t want to miss out.
We just got back from our latest road trip to Big Bend National Park, in Texas. How was it? In a word: wonderful. Beautiful weather, beautiful scenery, and no maddening crowds that you find at less remote national parks. We’d encourage you to go see it for yourself, but we want to keep this park our own little secret.
Often, when we’re out for the day (or longer, such as on our trip the past week), we pack a lunch to take along. We find it’s much faster and often better-tasting than trying to find a restaurant of some sort (No, fast food places are not restaurants. Why? Because they don’t serve anything that could be considered food.). This week, we knew we’d need something, so we decided to make up a quick cheese spread for sandwiches. Let us know what you think.
Every Monday, we head downtown for a local walking event (Meet Me at Maynards) that takes place from about 5 to 7 pm, which means that we leave the house around 4:30 and don’t get back until at least 7:30, sometimes a bit later. That means we like to have a simple, easy, and fast dinner planned. This past Monday, we decided on a basic pasta dish with beets and goat cheese. But, as with many plans, this one went slightly awry.
We hope that the farm crew had a good rest over the holidays, because now they’re back on the job supplying us with loads of freshly-picked vegetables. We can hardly wait to dig in and start enjoying them. Thanks, crew!
This week’s share:
- Butternut squash (1)
- Arugula (1 bunch)
- Swiss chard (1 bunch)
- Mustard greens (1 bunch) — traded for more Swiss chard
- Gold onions (3)
- Sweet potatoes (3)
- I’itoi onions (1 bunch)
- Pinto beans (1 bag)
Plus, from the surplus basket, three little Jerusalem artichokes.
We don’t know about the weather you’re having, but ours is cold and damp. We’ve had rain off and on for the last couple of days, and, while we love to see rain in the desert, it does give us a little chill. We think one of the best ways to alleviate that chill is with a mug of hot cocoa. Especially if you have a few marshmallows to drop in, which we do (homemade peppermint marshmallows we received as a small treat).
We loved the Earl Grey Ice Cream we made in the past so much that we’ve been thinking about making an Earl Grey Cake of some sort. Doesn’t that sound delicious? Well, rather than a cake, we settled on a number of small cakes, and made Earl Grey Madeleines, instead.