This morning I picked another pound or so of rattlesnake pole beans, and dug up one of five Yukon gold plants. I planted five each of three varieties, and have now harvested one plant of each to see how they did… and of course to enjoy the subterranean fruits of our labors. On the menu for Boyz Lunch today was green bean-potato casserole.
Also on the menu, mustard chicken, browned in bacon fat (from making the casserole topping: bacon, and crumbled Ritz crackers), then skillet roasted in sauce of mustard, white wine, soy sauce, tabasco, and garden garlic and herbs: ripened fennel flowers and basil, plus a teaspoon of herbes de Provence.
The boys said it was definitely Top Five. I love that they say “Top Five” about eighty percent of the meals I make for them. I’m grateful for their appreciation, and grateful I get to host Boyz Lunch live, at least until it gets too cold to eat outside.
I’m really grateful that my hand gets to be out of the brace sometimes, and for OT’s TLC. I can cook again! I still have to be very careful and gentle with it, and it aches and tires easily. OT says it will be a few more months before it’s back to a hundred percent, and I’ve got a handful of therapy exercises to do with each hand, probably forever going forward, to mitigate the underlying arthritis.
The lettuce leaf basil is going bonkers. I’m grateful for the adventure of watching these magnificent plants grow from fragile, minute seedlings, and for the joy of harvesting and eating or preserving the robust leaves. I’m exploring various ways to save this basil, having dried some, made and frozen pesto, and today, freezing the chopped leaves. The four basil bushes continue to splurge outward, promising more and more.
I’m grateful to own a food processor, in which I roughly chopped the basil, then drizzled in just enough olive oil to coat it. Then, into an ice tray by the tablespoon, and into the deep freeze. Tomorrow I’ll pop them out and put them in a freezer container for easy access once the fresh basil is gone.
I’m grateful for prolific basil and green beans, and for potatoes even though they’re all pretty small: live and learn, next year even lighter soil, but hey, this is my best potato crop ever, so far. I’m grateful for the garden, the fence that keeps out the deer, the people who built the fence; grateful for the kitchen and all its implements, for solar power and batteries to store it to keep the fridge and freezer running and power the food processor and this computer and everything else in the house, and grateful for the support of a kind and capable solar technician. I’m grateful for every day that I wake up alive and get to harvest in the garden and cook in the kitchen.