This past Monday I woke up tired and out of sorts. I fed the pups, let the chickens out to free range a bit before work and went back inside to make some tea. I also made a scrambled egg sandwich on Rudis GF multigrain bread. Since this past year with my allergy, I haven’t really wanted to eat bread. I no longer craved it, but this morning, I knew I wanted an egg sandwich.
As I was walking down the hall, the entire sandwich slid off my plate. Ugh! So it ended up that my dogs had a nice breakfast instead of me. I went back into the kitchen and tured the kettle on. I’ll make myself some tea I said to myself…I grabbed a mug from the cupboard and accidentally bumped it against my sink. It cracked in my hand, leaving me with a cut. I washed the cut, put a bandaid on it and reminded myself that yes its Monday, but I had tomorrow off. I need to get through the day…I MUST get through the day…
The past couple weeks, I’ve been feeling fatigued. Maybe it’s the changing of the seasons, who knows.
Even though the morning didn’t go as planned, no more disasters happened. In fact on my way to work I made myself laugh because at first I was feeling bummed my favorite mug broke…but then my next thought was that ALL my mugs are my favorite! Not just that one. I had many left to enjoy!
Here’s a chicken picture for no reason except that yes, those fluffy furry puffballs are hens. And she’s probably thinking, what you looking at?
The garden is GROWING out of control!
I love gardening. Each morning I roll out of bed, feed the dogs, take them out to do their business then let the chicks out. I then take about 20 minutes to observe what is growing in my garden. I scaled back from my normal 12 dozen tomatoe plants to only have 6 this year. I have hundreds of green tomatoes, each day a few turn red. Everyday I find something ripe, something I had not noticed the day before. With the addition of the chickens, I’m intrigued by their crazy antics too.
I also have 3 zucchini plants that continue to produce lovely green beauties.
An easy recipe to use both tomatoes and zucchini is to make a gratin.
I slice tomatoes and zucchini into round slices. I alternate layers tomato, then zukes, drizzle EVOO, salt and pepper, crushed garlic if you prefer. Sprinkle mozarella on top and bake at 350 degrees for 30 minutes. The flavors meld together and voila! Delicious!
Here are a few pictures of the garden and chicks…whom are so much fun!
I also shredded zucchini and made lasagne using the zukes for noodles. So yummy, and gluten-free!!