I dug up the rest of the sangre potatoes today. An extremely disappointing harvest, and a major waste of garden space. I won't be planting that variety again, simply not getting enough return to make it worthwhile. 10 plants in total ended up giving me less than a 5 lb bag of potatoes, and I've had far bigger crops with other varieties. Plus, most of the individual potatoes were on the truly wimpy side. I did finally get around to planting some of the saffron crocus in a wide, shallow rounded glass bowl as well, but haven't decided where the rest are going yet. I'm also itching like mad, apparently there was either poison oak or poison ivy mixed in along the fence where I was trimming bushes.

I defrosted a half frozen package of organic kale and whole one of spinach right now, tossed in the frozen pesto that I made with the last of the olive oil (boy, do I need to shop) and added chopped tomatoes from the garden. I'll drizzle lemon juice over this with canola oil in a while. We'll probably have it with a left-over rice recipe I've made…

I guess I'll call it, "Tea rice"… I've seen rice made with tea before in desert recipes, so… I had a bunch of iced tea left over from a catered lunch and used 4 cups to cook some bastmati on the stove top. Before heating up the tea, I heated with a Tbsp or so of canola oil, about 8 green cardamon pods, two sticks of cinnamon, about 1/4 tsp of coriander and let it sizzle for 3 to 4 minutes, I poured about a tsp of organic Blue Agave on that briefly stirred it in, then added the tea, which I then brought to a boil before cooking the rice in it.

I love the sweet flavor this rice, to which I added the more of what was left over in the freezer, soy beans and some sliced water chestnuts out of the can. I added a little more sweet and hot to it (sweet chile sauce and some hot sauce).

This seems pretty low fat, too.

Last edited Mon Aug 24, 2015, 06:54 PM - Edit history (1)

There's a deal at walgreens right now that makes turkey bacon 54¢/6 oz package, so I got some of that today. That, some lettuce, pears from our pear tree, an avocado, and some goat cheese. Maybe biscuits on the side.

with portobello mushrooms in a red wine/shallot/butter/garlic sauce. A simple green salad on the side.