One Recipe, Three Flavors

I was hoping to share my annual birthday planning post for the little guy, but we've all come down with what seems to be a summer cold. Wop, wop. So, I figure if I share the plans, that'll pretty much guarantee that we'll have to postpone the thing (which may happen, anyway). So, instead, I'm sharing a recipe we used last night that really worked for us. Hopefully we'll all be felling super great by the weekend and you can hear our theme/plans after the big hurrah next week.
 
We've been up to our ears in lettuces thanks to the CSA, so I've wanted to try something, ANYTHING besides salad (which I currently have zero appetite for; maybe if I could make a dressing that appeals to my pregnant whims). Since I'm not brave enough to cook the stuff, I decided to try lettuce wraps.

I had doubts if they'd meet the "needs" of all three of our taste buds. The little guy likes salad but not chicken (weird, I know), so it would need a heavier sauce to mask the chicken - enter honey mustard. Mine was going to have an Asian style dressing. Because Dave's not a fan of those flavors, I decided to treat him to a little buffalo sauce (made all the healthier by the fact that it was just a drizzle and the rest of the ingredients were super healthy).

And, against the usual odds, we all liked it. The most skeptical of all (Dave) loved it and requested it again...soon. When I do make it, I think I'll do a peanut-based Asian sauce for mine, just for something a little different.

Chicken Lettuce Wraps, Three Ways

(or as Hadley calls them, "Lettuce Tacos")

serves 3, but can be adjusted easily

2-3 boneless, skinless chicken breasts
Romaine lettuce leaves, washed & dried (12+ leaves)

Two carrots, julienned

A few inches of cucumber, julienned

Mushrooms, chopped (I didn't have any, but would improve it)

Various grape tomatoes, sliced

S&P

* Season chicken breasts with salt and pepper. Grill on grill pan for 8-10 minutes (until cooked through) and shred/chop. Use dry lettuce leaves as a base and fill with ingredients. Drizzle with sauce of your choice. (Our lettuce was smaller than usual Romaine, so you could cut larger pieces in half to make easier to eat.)

Dressings (enough for one serving of 4 wraps):

Honey Mustard

- Equal parts local honey & yellow mustard

*Mix ingredients together. Bam.

Asian Drizzle
- 4-5 Tbsp. low-sodium soy sauce
- ~ 2 Tbsp. rice vinegar
- dash sesame oil
- drizzle honey or sprinkle of brown sugar
- dash red pepper flakes
- splash of water (optional; was too wet this way)
*Mix all ingredients together. To create thicker sauce, cook down in saucepan for 5+ minutes.

Buffalo Sauce- 2-3 Tbsp. butter
- about 3-4 Tbsp. hot sauce
- dash cayenne pepper
- sprinkle of white vinegar
* Microwave butter until melted, then add the rest of ingredients. Mix.

See? Even fit for a toddler. Honey mustard is a savior around these parts.

BTW, everything except the chicken was organic (and that was natural and humanely raised, so whatchya gonna do?). I threw some berries (strawberries & two types of raspberries from the farmers' market) on the side to round it out; I also grabbed some cottage cheese when I was done just to fill up a little more, but the boys were fine without. Pregnancy will do that to ya.

Now, if anyone has ideas for fennel (I am NOT a fan, but am willing to try new things...gulp), chard, salad turnips, and a ton more lettuce, I'm up for suggestions.

Just know that I've got some pickiness going on in the house. ;-)

Real Food Challenge Week #13

For 14 weeks, the family and I are undertaking a Real Food Challenge (put forth by the awesome 100 Days of Real Food blog). I'm hoping to check in about any struggles and successes along the way each week. Our ultimate goal is to cut down on our dependence on processed foods and start using some cleaner fuels to energize our bodies. And stuff.

So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of grocery prep built in). Each email outlines the "rules" for that particular week. It's up to each participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continuing doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group (I've actually joined an offshoot that's super supportive and far more focused) that's there to share, answer and support.

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Review of Week #12: Fail. Complete fail. No do-over necessary; just accepting the "F". Since Lisa wrote that she didn't expect everyone to follow the "zero sugar, even natural" rule for the entire week, and to just become aware of how much sugar is in stuff, I suppose I could say we succeeded in becoming aware. But, seriously. I failed so hard I ate ice cream mid-week...and I don't eat ice cream much AT ALL (like, once during the winter maybe, then kick it up a bit in the summer, but that's it). So, yeah. I'd say if you added the random snack here or there that I made sugarless and the fact that almost every lunch and dinner had no sweetener, we did okay. But, in my heart of hearts, I know I failed.

We failed so hard that we ordered meals in. Twice. Between the illness in the family and my absolute lack of willpower, we got a pizza one day and actual "meals" another. We never do that. (At least we were supporting a local business, but it's by no means "local" food.) Perspective-wise, though, we haven't had McDonald's in over three years (H has NEVER had it), so I guess I shouldn't beat myself up too badly. Right? RIGHT?

Let's move on, shall we?

Week #13 Challenge: This week involves eating nothing artificial or unnatural whatsoever. This includes things that were created in a science lab over the last, say, century or so. For the most part, we're okay on this, except for the random granola bar or maybe cracker (although I might just have a brand that has all understandable, real ingredients - woohoo!) or organic gummies for Easter. I actually think Easter will be an "off limits" day, but the food will mostly be whole with the meals 'n stuff.

Oh, and H and I are on vacation this week and Dave will be done with his show, so meals will be a little looser and less structured. Yay!

And then we're on to week #14 and a review of the whole thing! I'm sure we're all kinda glad to see it end, but it opened my eyes in some ways (and in others just cemented our beliefs, for better or worse).

Here's our meal plan for the week (sorry no fancy graphic):

Breakfasts: oatmeal, toast w/pb or butter, fruit, yogurt, eggs, homemade pancakes
Lunches: Leftovers, salads, homemade soup, sandwich  
Snacks: Homemade popcorn, fruit, yogurt w/fruit, veggie sticks & hummus, cheese
Dinners: Pasta w/chicken, homemade pizza, paninis/grilled cheese; potato soup; homemade pizza; homemade chicken fingers; marinaded chicken breasts w/rice & veg    

St. Patrick's Day Green

I'm an Irish girl. Er. Irish-American. Whatever. But, still, the vast majority of my ancestors? Irish peasants. I'm fascinated and proud of the heritage.

That said, I've never used the traditional "Irish" holiday as an excuse to drink. It's an awesome holiday, of course, but the people who tend to go all out (whether Irish or not, whether they know a lick of information about St. Patrick himself) make me shake my head. I still remember going to a college class on St. Patrick's Day only to observe heads in garbage cans and bodies of passed-out people riddling the common areas. At 9AM. I'm not a prude, but... No. Words.

But, if you're planning on hitting the pubs this year, try a different green beverage before donning those green beads.

We recently tried out this recipe for super-simple "beginner's luck green smoothie." Dave hadn't jumped on the smoothie bandwagon yet, and none of us had tried a green smoothie. Of course, Hadley LOVED the thing, and Dave enjoyed his more than I expected. Our variation of the original goes like this...

Beginner's Luck Green Smoothie
(adapted from 100 Days of Real Food's recipe)2 cups spinach
1 cup milk (any kind)
1 cup water
1 banana, in chunks
1 cup frozen strawberries
1 cup pineapple chunks

Blend the spinach with the liquid until smooth. Then add the rest of the ingredients and blend until you've reached the consistency you prefer. (Add more liquid if you like it thinner, or use all frozen fruits or ice cubes for a thicker consistency.)

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Ours was perfectly sweet with the mix of banana, strawberries (which Hadley requested) and pineapple (although the pineapple admittedly left a few random "strands" of texture here and there), but you could drizzle in agave, honey, or a sprinkle of sugar if you need it. 

Leftovers might just help alleviate a hangover. *wink, wink*

And if you wear some green in celebration (or, um, drink green beer), here's a little trivia for you: The green (of the Irish flag) doesn't represent the green grasses and shamrocks of Ireland so much as it does the many Irish Catholics who died at the hands of Protestant rulers. In the 1700s and 1800s, while England and Ireland clashed, Irish persons were hanged for wearing green.

So, please. Wear it proudly.

Or drink it proudly, as the case may be.

Real Food Challenge - Week #11

For 14 weeks, the family and I are undertaking a Real Food Challenge (put forth by the awesome 100 Days of Real Food blog). I'm hoping to check in about any struggles and successes along the way each week. Our ultimate goal is to cut down on our dependence on processed foods and start using some cleaner fuels to energize our bodies. And stuff.

So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of grocery prep built in). Each email outlines the "rules" for that particular week. It's up to each participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continuing doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group (I've actually joined an offshoot that's super supportive and far more focused) that's there to share, answer and support.

Review of Week #10 - This past week, the only oils we used were organic, grassfed butter, extra virgin olive oil, and coconut oil. It actually entailed keeping quite an eye on labels (it's sneaky stuff!), but we did well with it. The week wasn't an uber challenge. Whew. 

Week #11 Challenge - Next week's challenge is, well, a challenge. We'll need to "Eat at least ONE locally-grown or raised food at each meal (or at least each day). This includes, but is not limited to: fruits, vegetables, eggs, grains, nuts, meats, and sweeteners like honey,

Hmm. So, I assume this will be a challenge. I've been sick this week, so there's one strike against simply getting the motivation to go shopping anywhere other than my grocery store. We've got obligations Saturday and Sunday, so I'm not sure at what point I'll be able to travel the 60-minute round trip to pick up our local foods. I'll commiserate with the hubby and get back to you with how we figured it out!

Luckily, the boss lady adjusted it to say "at least each day" (so, one a day), but I'd like to try our best to try for more.

For now, our honey is quite local (and I'm drinking LOTS of tea with honey) and I'm hoping to get my hands on a couple dozen local eggs. If I can get some local ground beef or chicken, I'll be doin' somethin'. Lunch will actually be tougher (unless it's leftovers), but the bread from our local bakery might count (at least the flour is NYS milled) for sandwiches.

Needless to say, in March there aren't a lot of vegetables available locally unless we have time (and, again, energy...ugh) to hit up our farmers' market (also 30 minutes each way) and see what root veggies and potatoes they may have.

So, this meal plan is INCREDIBLY loose:

Real Food Challenge - Week #10

For 14 weeks, the family and I are undertaking a Real Food Challenge (put forth by the awesome 100 Days of Real Food blog). I'm hoping to check in about any struggles and successes along the way each week. Our ultimate goal is to cut down on our dependence on processed foods and start using some cleaner fuels to energize our bodies. And stuff.

So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of grocery prep built in). Each email outlines the "rules" for that particular week. It's up to each participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continuing doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group (I've actually joined an offshoot that's super supportive and far more focused) that's there to share, answer and support.

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Review of Week #9: This week has been the week of "no refined sugars, only maple syrup and honey." (Some people on our message board were getting scared about the lactose in milk, but as I see it, it's naturally occurring...just like the fructose in fruit. We'll let those rest.) For the most part, we've done well. But, I won't lie: We inadvertently cheated a couple of times. Hadley baked some goodies with his grandma the other day, which were loaded with traditional sugar (she sent some home, but I put it in the freezer to enjoy at a later date). Dave ate some crackers that had some sneaky sugar in them. Our croutons had hidden sugar...dang it. But, mine was probably the worst. I had a kid bring me a cupcake after a very long, stressful day, and I gulped it down without even thinking about the challenge. Oops!!!

Plus, I've got plans this weekend that pretty much demand that I eat "out". Pretty sure even a wrap or sandwich of some sort will include some hidden sugar (wrap your head around THAT one!); and dessert will be a must, so there goes that. I suck.

Otherwise, our meals and snacks have been either devoid of any sweeteners or made with maple syrup. I baked some of Lisa's carrot applesauce muffins with maple syrup and learned FAST to freeze a majority and store the ones I hoped to eat within a day in the fridge. Seriously. I felt awful when I had baked them, tossed them in bags, and sat down to enjoy mine Monday afternoon for a snack...only to find bits of green forming all over the top. INSANE. So, there's my tip of the day: all-natural = refrigerate the darn things. That said, they were super moist and I might have packaged them too soon before cooling, so it's probably part user error.

My other trick of the week involved my coffee. I'm trying to cut back, but my energy has been low (trying to kickstart my at-home yoga sessions again!). So, when I do drink the stuff, I found that the syrup was too heavy tasting and had a definite depth from the maple. So, I tried raw honey, which I usually loathe, but it gave the perfect light sweetened taste without that "bee puke" aftertaste. Plus, it's FULL of antioxidants (the coffee was far from boiling, so they were left intact). Win-win!!

Week #10 Challenge: Next week seems suspiciously easy, so I know it'll be a greater challenge than I expect: No refined oils. So, the only oils we're allowed for the week are: butter, olive oil, and coconut oil. (To be specific, the butter should be at the very least organic from pastured cows, the olive oil should be extra virgin, cold-pressed and unfiltered, and the coconut oil should be organic, unrefined and centrifuged if possible.)

Now, this isn't very different from our norm, except that I have been buying just plain ol' store-brand (or Cabot; VT, woot!) butter. Our CO & EVOO are fine, though. The Dorky Daddy has been teasing me for awhile about the "GMO butter" I've been buying, but the other stuff that our store offers is a) super expensive, b) salted and c) from an organic brand that we don't support. I've swallowed my pride, looked away at the checkout line, and hooked the family up with some Horizon (ugh) butter as well as a package of Kerrygold, just in time for St. Patrick's Day. ;-)

There are sneaky issues here, though. Firstly, we won't be able to eat out AT ALL. (We haven't in awhile, but still. Knowing that you can't sucks.) Secondly, much like with the sugar last week, things are hidden. Our favorite organic cereal bars undoubtedly have some sort of organic vegetable oil in them. Crackers? The same. Pretty much anything we might like to munch one, it's there.

So, my strategy for the week is to once again be proactive. I hope to make some more muffins or a homemade granola bar of some sort, maybe a french toast bake that can stretch a couple of breakfasts, and hopefully some tortillas if I have the time. Plus, even though he's busy with rehearsals (which tosses an extra challenge into dinners), the hubby will probably be called into his stellar popcorn-making service a couple times (he'll make a HUGE batch during the weekend that lasts us about half the week). He usually douses it with a scant amount of butter and a teensy bit of salt, which will suffice. (Side note: Totally impossible to walk by that bowl and not grab a handful here and there. I dare you. Impossible.)

It's looking like a lot of cooking for me this week, though. Eep!

Here are my meal ideas for the week...fingers crossed!

  

Real Food Challenge - Week #9

For 14 weeks, the family and I are undertaking a Real Food Challenge (put forth by the awesome 100 Days of Real Food blog). I'm hoping to check in about any struggles and successes along the way each week. Our ultimate goal is to cut down on our dependence on processed foods and start using some cleaner fuels to energize our bodies. And stuff.

So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of grocery prep built in). Each email outlines the "rules" for that particular week. It's up to each participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continuing doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group (I've actually joined an offshoot that's super supportive and far more focused) that's there to share, answer and support.

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Review of Week #8 - This past week was all about listening to internal cues to stop eating when we were full. I took this also to mean no mindless snacking (at least, not on crap ;-)). So, while it sounds simple and we did great with it, we needed a few reminders. I tend to eat a smaller lunch with some mid-morning yogurt and a healthy snack in the afternoon (depending on my schedule) from my pregnancy days, so it actually makes it easier to make it to the next meal. But, yeah, it was fine. Definitely not an issue.

We'll see about this upcoming week, though...

Week #9 - This week will involve eating no refined or artificial sweeteners. In other words, foods and beverages can only be sweetened with a moderate amount of honey or maple syrup...which I'm not that great with. I normally use raw organic sugar in my tea or coffee (a little less than a teaspoon, which is an improvement but still significant). The consequences also mean no baking (unless using maple syrup or honey), none of my usual granola bars, etc. I'm not pleased. (And, spoiler alert, in a few weeks I won't be allowed ANY added sugars. No syrup on pancakes, aaaarrrrgggghhhh!!! #firstworldproblems)

So, my solutions are as follows: Yes, I'm going to bake. We already have pancakes for H's breakfasts for the week (and ours, if we like), but for that granola bar craving I tend to get, I'm trying out the 100 Days of Real Food Whole-Wheat Carrot Applesauce Muffins. Gotta say, I may need to make another dozen mid-week since Dave has already proclaimed his admiration for them. (He's right; they're really good.)

I JUST happened to buy a new organic ketchup which, of course, contains sugar. SO, since I'm jonesin' for some meatloaf (in the guise of meat muffins...something about muffins), I plan on making some sugar-free ketchup. The recipe I found is a non-cook one, which is VERY different from what I've read in my great grandmother's recipe notebook, so we'll see how it comes out. Oh, and I happened to find a pasta sauce that doesn't have sugar, although I could've made my own...but, yeah. I'm not my mother, and that's okay.

I also discovered two breads that meet my personal guidelines for this challenge. Our usual "white" bread is actually a peasant bread from a local bakery. It's not organic, but it has very few ingredients and is completely natural. I'm also super excited to see that the Barowsky's Organic 100% Whole Wheat Bread I buy on occasion is a honey wheat -- no other sugars. Score!

Here's my "guide" for the week:

Real Food Challenge - Week One

Since one of my intentions for 2015 is for our family to eat cleaner, less processed foods, it was damn near providence that I saw 100 Days of Real Food's 14-week challenge, just in time for the new year. Talk about luck! After running by the weekly challenges with Dave (and having him totally and excitedly on board), I signed up.

So, here's how it works. I'll get an email every Thursday for the next 14 weeks (the actual eating challenge will start on Sunday or Monday for 7 days, so there are a couple of days of prep built in). Each email outlines the "rules" for that particular week. It's up to the participant as to whether or not they'd like to try each week independently or build on top of the prior week. In other words, continue doing the prior weeks while attempting the new weeks, if that makes sense. There's also a very active Facebook group that's sharing and answering and supporting. 

I'm trying to be flexible in this while still adhering to the rules, so I can't say whether I'll be doing the "build-on" method or the "one week at a time" method. I will, however, be following the rules as best I can. To help with figuring out what groceries we need to get weekly, I'm trying to make a loose menu for each week. Here's this week's (which is to eat at least two fruits/vegetables with each meal): 

Some explanation: Whole wheat wraps would also include a natural lunch meat like turkey or ham along with the ingredients listed (and probably something more); the sandwich would have a side of things like carrots/cauliflower/peppers to dip into hummus or a healthy ranch; all other items listed are homemade (not canned soup or bought pizza). 

We may end up substituting other dinners if we don't feel like, say, veggie quesadillas or I don't feel up to making something, but it'll still be within the rules. Let's just say we're all salad people (Hadley's even into them, with a little ranch) and all of the dinners would include an additional veg on the side. Oh, and you'll also see that there aren't always seven items for the week per mealtime; this is mainly because we'll sometimes repeat a meal (like have oatmeal twice in a work week).

I'll also have to make some substitutions for our two-year-old. He usually eats pancakes every morning during the work week, so I may continue this but ensuring that it's a real fruit-based one with a banana or orange slices on the side (although he'll probably devour a smoothie or omelet on the weekend when we've got the time). He's also not quite at the "chewing a carrot" stage (he takes HUGE bites, so...no) so he'll get cooked, frozen (organic) veggies along with a sandwich or a ham-and-cheese wrap with extra fruit and veggies.

Check out the above link to see if you'd like to see what the other weeks entail or if you are interested in signing up (better late than never!) There are a zillion ways to make this work for you and your family, so don't take my loose menu as "the" way. And I hope to let you know how the first week goes next week (Thursday or Friday), along with my menu for the following week.

Happy eating!  

Our Kid is Healthier Than We Are

Much like my post of yore about our earth-friendly cats (just one kitty at the time of writing), it's time to fess up about our toddler boy: he eats better than we do.

Well, for the most part. I mean, he'd still live on pickles, PBJ, mac 'n cheese, pizza and pancakes if we'd let him, but as far as a diverse and well-rounded diet? I think he's got us beat.

And, yes, I get the irony of the thing. I'm the one making these healthy choices for him, after all. I mean, we often ask him his opinion between two healthy options (or ask him which "meal" he wants and stick in fruits/veg as a side), but we're also pretty lucky that he's not a super picky little guy.

When I sit down to eat a lunch with him, I occasionally find myself thinking, "Hmm. How is his healthier than mine? Maybe I should skip the chips for an apple..." And, while Dave is a salad fiend, he's probably the pickiest eater in the house (sorry, hon! At least you eat tomatoes!), so I find myself having a difficult time finding new recipes to try that we'll ALL enjoy.

So, while we're not working towards a weight-loss resolution this January 1st, one of my hopes is to get healthier as a family. As I mentioned in my "intentional New Year" post, we're researching our CSA options (but that won't take effect until late spring) and work towards purchasing more fresh fruits/veg and breaking our processed food habit. We've fallen off the farmers' market bandwagon (we only went a few times this year), so hope to start hitting up the couple of winter market options. Soon.

The funny thing is that, while a lot of people use this time of year to focus on weight-loss and health, I find that my body starts to actually crave lighter foods. After the glut of sugar (and, believe me, I'm downright addicted to sugar), fat and generally heavy meals during the holidays, there's nothing I want more than a nice salad or roasted vegetables. I'm hoping, also, to find a few nice vegetarian main meal recipes to throw in the mix.

Anyhoo, here's some of Had's advice (paraphrased) for you --

* If you love something, it's delicious, even if it's good for you. (Find what those delicious healthy things are and enjoy. He eats fruit and yogurt or pure applesauce as voraciously as he does a slice of pizza.)

* Try everything, at least once. (He will get three or four mouthfuls of something before he realizes that maybe, just maybe it sucks. By then, I can convince him to finish. ;-))

* Share! (I'll often split an apple with him since he doesn't generally eat an entire one on his own. I have to remember this when I choose to eat a pickle with a sandwich; he WILL see it and he WILL want one, too.)

* Mix-and-match. (Don't just try to eat boring, good-for-you stuff. A sandwich or wrap is okay if it's made with minimally-processed bread and healthy toppings, especially extra veggies. Hadman will even eat a complete salad if we drizzle a tiny bit of natural, organic ranch dressing on. Don't beat yourself up over the "bad" on your plate; pat yourself on the back for upping your intake of the "good.")

* Don't drink soda. (I'm sure he would if he could...but I won't allow it. Ain't nobody got time for that crap. As it is, I'm trying to ween him down from the watered-down juice. Gah.)

* Treats are treats. (You're not entitled to them -- and, crap, neither am I. Hadley's "treat" is all-fruit, all-natural <read: no added sugar> fruit "gummies." He gets them maaaaaybe once a week. Lately, he's also been getting my gingerbread cookies a little bit, but he still knows they're treats and that it's a BIG deal to get them.)

   
I think it'll be easier, in all, to remember our monkey's relatively stellar diet the next time I start to choose a bagel over fruit and yogurt.

Another Use for Pizza Dough

Happy Halloween, guys! On crazy nights like tonight, I tend to throw together something super quick. Sometimes pasta, sometimes soul and a sandwich, but most of the time pizza. I love pizza. It's seriously, like, my favorite. If Dave could have one food for the rest of his life, it'd be salad. (I'm not kidding.) Me? Pretty sure it'd be pizza.

Last week, I had these two whole wheat pizza doughs getting closer and closer to their "probably should just throw those out" dates in the freezer. And it got my gears going. What to do with them...other than pizza?

So, today's recipe is relatively simple. Honestly, it's as easy as you want to make it, or as complicated as you want. You can cook intricate stuff up to add as fillers, or you can just toss in some sauce and cheese and call it a day. You can take my tip to make your own garlic butter or just drizzle some EVOO on top. No big.

Oh, and I used one pizza dough for each recipe -- got four "calzones" (I'm not Italian, but Dave kept calling them calzones, so I'm going with that as a name) of the "pizza" kind and four "calzones" of the broccoli kind. They're more filling than you may think, so I ended up freezing a few for future lunches. Oh, and feel free to cut the pizza into 6 or even 8 pieces; just cook for less time (until browned on top). If you want huge ones, to two, but they'll probably cook closer to 20-25 minutes.

I've gotta say that the broccoli/ham/cheese one was insanely tasty. The pizza one was good, too, of course...but, yeah. Broccoli FTW! Who knew?

{If you need to see the recipe better, click on it. It'll open up much larger.}

Have fun out there and be safe tonight! :-) My favorite part is after the ghosts and goblins have headed home for the night. We'll most likely be popping some popcorn, pouring some cider, and watching some Charlie Brown. Loving that it's on Friday this year!

Simplify Your Dinners, Guys

There's been a lot of chatter about whether or not cooking dinners at home is worth it. This Slate article has been debated online from the moment it went live, and rightfully so. While I won't add to the onslaught of negative mud-throwing, I will add my tiny voice to the sensible bloggers I've read (many of them moms in the trenches, themselves).

While much of the article is absolute incite-filled bunk, there is a sliver of truth in it. No, we shouldn't expect poverty-level families to eat all higher-priced organic produce, grass-fed meat, and other expensive natural, non-processed foods. And, regarding the general purpose of the article, no, we shouldn't attempt to achieve these incredibly intricate, Pinterest-worthy meals on a daily basis.

But, that's pretty much where my agreement ends. When we switched to mostly "real foods" (we still get some processed organic items, admittedly, but put tons of thought into why we use them), our budget essentially adjusted. We were buying SO many processed and boxed stuff, it was insane how much we could've been spending on more veggies, fruits, and meat. And while it doesn't always work this way, I love this post on how to eat healthily when you can't afford organic and this one about how to shop for healthy food at Aldi. Can you tell I love The Humbled Homemaker?

So, who says that meals need to be these overly complicated, intricate things? If you're taking your guidance from Michael Pollan himself, at its essence he suggests we "eat more food. Not too much. Mostly plants." Pretty basic, really. And even those words are stated in a casual, loose way. I take it as meaning: "Eat as well as you can. Don't beat yourself up." Give or take.

And that's where a lot of this pressure comes from. No, not everyone LOVES cooking, and I can guarantee that even the most famous of chefs grows weary of cooking for his/her family every. Single. Night. Everyone burns out, and when you're doing it 3+ times a day, 365 days a year...um, yeah. The odds are very good.

But, when "perfection" is thrust down our throats like an impeccable three-course meal, the pressure becomes harder to take. So, just take today's post as a reminder - to all of us.

Seriously, guys. Let's take a few deep breaths here and repeat some Stuart Smalley affirmations. Take it from a chick who tries her best to dole out three healthy, real food meals to three very different eaters every day. It's overwhelming, but if you remember a few things, it helps:

1. Okay, we've heard it all before, but planning is your BFF. You don't have to download a month's worth of meal plans (but, if that helps, go for it!), but having at least a general idea of what the upcoming week brings (schedule-wise) and knowing a meal that will fit each day (like, I don't advise cooking a meal on-par with Thanksgiving on a night when the kids have a million things going on).

2. Share the duties. We don't do this a lot, honestly. We share other duties, like the fact that Dave handles driving to/drop-off/pick-up/bringing home from Hadley's sitter. But, yeah, I do a ton. I'm the modern Donna Reed, which really just means that I cook/clean/do laundry/keep the house upright, but I do it in sweats instead of pearls. So, when things start to get overwhelming, I reach out to him and let him know that the dinner part of things is nuts. And guess what. He's always willing to take on a couple of meals himself -- and usually enjoys doing it! (No, seriously.)     

3. Simplify, simplify, simplify. If you have a hard time planning ahead and thawing the meat or prepping the Crock Pot first thing in the morning (I feel ya), then keep your weekday meals super simple and quick. Why do you think Rachael Ray's first hit show was "30 Minute Meals"? Seriously. Look up a bunch of her old recipes and see if you can make any of them work for you and your family (or Google "20" or "30 minute meals" and see what you find).

4. Use leftovers to your advantage. That is a trick out of my mom's game book. She always made us a HUGE meal on Sundays (sometimes a good-sized one on Saturdays, too). Say she made roast beef with all the trimmings. Monday, she might make beef and gravy and pair it with the leftover mashed potatoes or bread (some might call it "$%&# on a shingle") and some veg. She'd get two or three additional meals out of whatever she made, but Wednesday was always soup and sandwich night. It helped cut the monotony a little bit (not that it really was monotonous to us kids). Oh, Wednesday nights leads me to my next tip!

5. What the heck's wrong with soup and sandwich, anyway? Or the occasional pancake night? Or a salad for you, PBJ and carrots for the kiddo? I don't advise this every night, but we all have those "what the hell are we gonna eat?!" nights, don't we? Where you didn't thaw something or you had a horrific day at work or you've been sick and don't have the energy? Give yourself a break and make some scrambled eggs. Or something you would usually deem "only suitable for lunch." Food is food.   

6. It's not always about what you eat; it IS always about who you eat with. This whole "come to the table" concept is part trying to get consumers to re-focus on cooking. It's incredible to think about how many FEWER people know how to cook today compared to fifty years ago. At the same time, I feel that the methods we use are tons easier, and often create tastier meals (not kidding, check out the unappetizing recipes in some of the old cookbooks...how may methods for making Jell-O?!).

BUT, I also think that the movement is as much about bringing families back around the table as it is about knowing and thinking more about food. And, y'know what? I'm a bit of a hypocrite. During winter months, we'll often eat at the dining room table, but lately we're totally in an "eat around the TV" slump. It is what it is. We'll watch one Hadley show, then one episode of "the Mommy Daddy Show" ("The Dick Van Dyke Show").

What I really mean here, though, is that it doesn't matter how fabulous or grandiose your meal is. Focus on the family, guys. They don't REALLY care, do they? I find that my "breakfast for dinner" nights are just as welcomed and appreciated as my glazed pork tenderloin with roasted vegetables nights. Usually. ;-)

-------------------

On a final note, I thought I'd share a quick, simple recipe that I just threw together last night.

When I say "sub", I mean do it up! If you don't have apples, try blueberries, strawberries, dried cranberries, etc. Use whatever lettuce you have on hand. Try sunflower seeds or walnuts or pecans or whatever. No Parmesan? Use cheddar or bleu or mozzarella or...let's just say I don't say "no" to any cheese. And vinaigrette can be as simple as oil and vinegar or as slightly-less-simple as the warm apple cider vinaigrette that I whipped up.

And, for full disclosure, here's what Hadley had:

An all-natural, nitrate-free hotdog with organic cheese melted on, apple slices, and yogurt. He also got a "treat" of a handful of "cookies" (actually organic graham bunnies). And guess what? He loved it. And I'm not guilty, especially knowing that his lunch was leftover homemade chicken "nuggets" with roasted sweet potato wedges and veggies for lunch.

Pops All Around

Alrighty, time to vote! (And this time, there's no mud-slinging coming from either side. Lord, I hope not.)

We've had some wicked hot weather the past couple of weeks, and I'm thinking we're in need of a treat or two. Aaaaaand, of course...I can't make up my mind about it all. Of course. Do y'all know me? ;-) Nice to meet you, I'm Mrs. Indecisive.

I'm having a hard time figuring out which style of popsicle makers would suit our needs best. I've seen a million awesome popsicle recipes lately and I'm dying to get in on the action (and hoping and praying that our monkey's into super cold treats).

At the same time, I'm trying not to get too hung up on the "what will look best photographed and shared on the blog" part (which is hard for me...I'm an aesthetic person) and to focus more on the "what will make the least mess when used by a toddler" area.

So, meet our contenders... 

(Side note: How badly I wanted to call this the "Ice Pop Maker Fight to the Death" or some such thing using the word "hell", but adding "AKA Pops for Tots" in the graphic. But I refrained. Aren't I a lady?)

I've heard about these silicone ice pop molds for awhile now. One of my favorite blogs/Facebook pages shares them frequently, and how well they work to put, frozen, into her little ones' lunch bags (and they have a slushy smoothie type of snack by lunchtime). Clearly, we'd use them in frozen form, but they'd be neat to have for the future if we're into that type of snack.

They seem like they'd be easy enough for him to push up and would give the right amount of popsicle-y goodness as he needed it...vs. having an entire popsicle melt all over him since he can't eat it fast enough. So, there's the big "pro", but I'm not convinced. Like, there's a point to making a popsicle a POPSICLE, y'know?

I've also kinda fallen in love with this option. I'm still not sure whether I'd select the "classic" option or the round option (they're both super cute). They've got drip guards (but would that really matter?) and both the above option and these have about the same 3+ ounce capacity. While these don't look as awesome as the traditional ones with wooden sticks that you see all over Pinterest, they'd probably meet our toddler-y needs the best, y'know?

Either way, these pops all remind me of when my mom used to pour plain ol' orange juice into freezer trays with plastic wrap and toothpicks in them when the summers got super hot. Yeah, she was a rad mama, and always made do with what we had. Let's just say I'm super lucky that I have the luxury of selecting such a specialized little item to make my little guy (and the dorky daddy...okay, and me) happy.

Anyhoo, feel free to vote and leave opinions and comments below! Thanks, in advance, for your help.

Which type of ice pop maker should Meg get?
	The tube-style maker
	The Zoku mould-with-sticks-style maker
pollcode.com free polls

How Does Your Garden Grow?

We're at just over a month since we planted the veggie garden, so I thought I'd give you an update on the situation out there.

Truth be told, this set of pictures was actually taken last week, and they've grown an incredible amount even since then. We've got some serious growth goin' on. The squash has bloomed, several tomatoes and peppers have flowered, the lettuce is doing great, and nothing seems to have died. Sooo, we've got that goin' for us (she says as if she wishes Bill Murray would crash HER bachelor party).

On the "are you KIDDING me?!" front, however, our love of animals has bitten us in the heiny. Dave has taken to putting food out for some of the neighborhood cats (I know, I know...but...), and while they've never been an issue with the garden in the past, they decided to get down and dirty this year. I'm talkin' potty.

So, of course after attempting to dig out the problem *ahem, ahem* and hope and pray that we don't end up dead-by-cat, we tried a couple of things.

Straight vinegar sprayed around the perimeter.

Nada.

We discussed a plethora of options, from sticking a million plastic forks in (um...no) to sprinkling hot pepper around (I read that it's toxic; I don't want to hurt/kill them, for crying out loud), and finally, one that we're testing now...

Netting.

Dave's mom gave it to us, and I can't believe he used ALL of it. I haven't grabbed any shots, but just envision white netting and barely being able to envision a garden underneath.

I guess it doesn't really matter, since a) it seems to be working (it didn't even collapse when one of the kittens decided to attack what I'm hoping was just a butterfly that had landed atop it), b) it's the best way to still allow light and water in without allowing, y'know, the nastiness in, and c) the garden ain't there to be purdy. Well. I mean, I enjoy looking at it, but ultimately, it's not the point.

Harvest time should be interesting, though. ;-) Of course, we will keep you posted!

Oh, and speaking of gardens, I'm finally getting to work in the front foundation bed. I know it's late in the season, but I've been super sick of the look of weeds, spent tulips, and general depressed landscaping. Besides, in our area, a hardy plant will last well into fall (barring any early frosts).

I'm kind of thinking that, in the fall, I'd like to divide and transplant the insanely huge hosta (I've never been able to keep one on the other side of the house to give it some symmetry, this one just gets too much sun) to the side other side of our front porch, near a boxwood bush. That way, that area's pretty much "planted"...for keeps. No matter what I do (well...except for tomato plants...ahem), it always seems sparse over there, so this'll kill feed two birds with one stone hamburger. One, get the obnoxious hosta out of the way. Two, fill in this tricky spot.

Look at that brain. Always a-clickin'.

Then, I can plant some ornamental grass and other lower-growing stuff in the front. Picture me Googling and pinning a buttloat of "small foundation garden" ideas. Truth be told, not finding much, but there's time.

So, what're you growing this summer? Anything good? Or are you hitting up the farmers' markets? I can't wait for the veggies to start coming in. With the new cholesterol fighting game we're playing, the organic store veg is starting to break the bank!

Cuckoo for Cholesterol

As in "even the word cholesterol lately is driving me a tad cuckoo." I'm not talking about my own (actually, I need to get it checked; it's always been okay, though); I'm talking about Dave's. And if he's got a problem to deal with, there's no other way but than to tackle it as a team. That's how we roll. So, most of the dietary changes we're making apply to both of us.

And since I'm the solitary meal-maker 98% of the time, I feel to blame. I shouldn't, he says, since he's actually had issues since he was quite young (heredity, you're a...bad word), but it's hard not to feel more than a twinge of guilt and responsibility for the issue.

The toughest part of the whole thing is that, when we got the letter, we had just stocked up on stuff that his new doctor wants him OFF, immediately. We both appreciate the fact that she's against statins (his last doc wanted him on them and, um, yeah...he left the guy; not because of the diagnosis, but because statins do crazy things to people). So, it's finally time to buckle down.

The thing is, we're real food eaters now. Always will be. But a handful of thoughts in the real food world totally contradict what the "traditional" medical community dictates for lowering one's cholesterol.

Like whole milk and butter. Yes, they're full-fat. There are studies that say, however, that individuals who consume year products (vs. lower fat versions) are actually less overweight with fewer cases of health issues than those who consume the low fat stuff. It's perplexing, to say the least, and tough when you know it's as much heredity as it is the milk on your Cheerios.

I'm also unclear as to how to wrap my head around the reduction in sugar in the diet. Like. Okay, does this just mean anything with refined sugar (like in coffee, which he doesn't use) or processed products with hidden sugar (we try to limit this, too, and Dave's actually better at this than I am)? Or does it mean ALL sugars; even the natural, known-to-provide-good-things sugars like maple syrup and raw honey? Dude loves his teensy bit of raw honey in his tea.

To an extent, the rest of the diet restrictions (cross through) changes I can get behind. 

Our biggest issue is how carb-based out diet is. I'm not sure I've ever heard of a need to reduce carbs when trying to lower one's cholesterol, but she requested that he do it for now. Pasta is usually a once-a-week occurrence for us, as is an all natural pizza. The occasional side of organic macaroni and cheese, or panini sandwich for dinner add up to lots of carb-based food intake. Blah. It's easy to get overwhelmed by the roadblocks that change sets before us, huh?

But, I take a deep breath and look to my old friend, Real Food, for answers. What aren't we doing enough of that we can adjust without totally turning our backs on our fundamental food philosophies? What are we doing "right" already that we can piggyback on? Here are a few thoughts...

- Less processed, more fruit n' veg. I'm the first to admit that pasta and sandwiches and a dozen other meals I'm forgetting right now, no matter how organic and minimal the ingredients, aren't necessarily "healthy." We don't sit down with a stack of carrot sticks (that picture's taunting me) for a snack. I only bring apples to work (hence my consumption of them over the summer lessens). There are many days that I'm making lunches and have grown to ask Dave if he needs an apple; the reply is often, "Nope. I've got one from yesterday that I didn't eat." So, yeah. There's the first step right there. Make fruit and veggies a) more available (ie buy a crapload more of them; I had found my "right weekly amount" to finally know that I wouldn't be throwing any out, so I'll have to change my thinking) and b) a bigger part of our eating experience.

- Nuts to you! Speaking of snacks, nuts have the "healthy" types of omega-3 oils and fiber that help the body rid itself of the bad cholesterol. So, I'll have to stock up on the right kinds.

- Salads, salads, salads. Side note: Dave's a salad guy. He'd eat it every night, so we've got that goin' for us. I know a lot of people will say "but oils!" when it comes to salad. Since we only ever use oil and vinegar (or the occasional homemade vinaigrette), it's not like we'd be dousing the thing in thick, super fatty, super unhealthy dressings. Plus, the extra virgin olive oil (high quality) is actually helpful for your good cholesterol. Remember: Our bodies don't work without SOME fats. It's also not like we're chugging the stuff; portion control. I recently grabbed a bottle with a little pour spout and I tell ya that thing's lasted twice as long as a usual bottle. 

- Prep is the key. What makes packaged convenience foods (chips, granola bars -- not always bad, but y'know, sugar -- cereals, etc.) the thing that we ALWAYS turn to? Other than the tastiness...convenience, of course. It's there. Ready. Waiting. So, taking time to prep the veggies ONCE (rather than when you're already hangry and not willing to take the time) to provide yourself with several days worth of snacks is a good idea. Same goes with a fruit platter for the fridge (pineapple, cantaloupe, watermelon, etc.), air-popped popcorn in an air-tight container or baggies, and any healthier alternatives that might make stuff more palatable (can you say "greek yogurt dip"?).

- Consider your meat intake. We're not HUGE meat-eaters, but we've been known to eat a burger or *gasp* nitrate-free hotdog from time to time. And it's summer, so I don't see not cutting it out 100% (see below). But, by trying to find some more vegetarian recipes that the THREE of us can eat (I'm not one for making 3 separate meals, folks), or finding new ways to incorporate less meat, more veg into our diets, I think it'll benefit all of us. Plus, I hope to stock up on all-natural (if not organic...that's one place Hannaford falls short) boneless, skinless chicken breasts and more fresh fish (ALWAYS checking for sourcing) options. 

- As with all diets, it's key to not beat yourself up. For example, since I haven't been shopping yet and Dave didn't have any alternatives, AND he had done an awesome job on his first cholesterol-attacking weekend (even when we went to a BBQ joint with his parents for a meal, he made super wise selections AND didn't even haphazardly eat the dinner roll), he guiltily asked if I thought a small bowl of ice cream would be alright. We pondered it and discussed it, and I told him to set a limit for himself. Like, if he wants a treat from time to time, allow it, but say that "a small bowl of ice cream is okay once a week." It feels far less like a black hole of deprivation (you know what I'm talkin' about!) that way. Plus, now I know that he might benefit from some frozen greek yogurt treats in the freezer that will help him feel a tad less naughty.


Do you guys have any experience with a quasi-limited diet? Got any good advice? What are your eating habits, restrictions or not? As I talk to other people who deal with this, I find myself often saying, "Yup, we already do that. Hey, we hardly eat that, cool!" so it's not as if we have super unhealthy habits to begin with. It's just finally time to turn the focus back to ourselves. Oh, and you better know there's gonna be more walking and exercising up in here. ;-) Apparently you can change your own genetic makeup by breaking a sweat. Who knew?    

Summer Eats

Am I the only one who gets a bit of a jolt when one season melds into the next? Don't get me wrong, my favorite thing about living where we "feel" four seasons is that new transition into the next one; the new smells and sights and feelings of temperature changes. What hits me a little harder, aside from figuring out what the heck to wear, is what to eat.

I always seem to forget what "got us by" the previous year. Plus, now that we've got a little guy who eats dinners right alongside us, it's a tad more challenging to come up with meals that he'll partake in, as well. There was a time that Dave and I could live on salads almost every night for dinner, but that won't cut it with the munchkin and his super-human appetite along for the ride.

So, here are a few ideas. Feel free to add more in the comments!

- Grilled stuff. Grilled chicken, grilled veggies, grilled pizza...grilled freakin' siding from the house. Seriously, almost anything? Grill it. It's the new "put a bird on it." (Hadley is hit-or-miss on this. If it's, say, a grilled cheeseburger, he'll generally eat it. Grilled chicken is a 75/25 chance [75% of the time he doesn't eat it]. It is what it is. Gotta keep trying!)

- Low-key sandwiches. In the winter, it's a quasi-weekly "soup and sandwich" night (which my husband inevitably turns into a "salad and soup" or "salad and sandwich" night...); in the summer, it's a "sandwich night" (with something as normal-yet-unhealthy as chips on the side, or something healthier like carrots or cooked veggies -- which is more for the toddler than anything). This is also what my mom used to call a smorgasbord night. Just grab some hoagie/sub/whateveryouwannacallthem rolls, set up a station of veggies, meat, cheese, and condiments, and go wild. Hey, it's better than Subway!

- Another variation on the "smorgasbord" is the "let's see what's in the fridge" meal (probably closer to what a smorgasbord really is). BTW, I feel like the Swedish chef every time I say "smorgasbord." K. So, this is something my sister and I used to do when we ate "picnics" on a blanket on the living room floor. It entails finding cold cuts, cheese to cut up, pickles, olives (if you're into those; I am, but Dave isn't, so it's useless buying them), crackers, carrot sticks (any veggies, really) and dip, granola bars, apples with peanut butter...seriously, anything in the pantry or fridge that could be considered a finger food. It's not necessarily the healthiest thing ever (well, actually, it CAN be, depending on what you have), but it'll work for those "so hot my brain won't work" nights.

- Paninis. Sure, this is a variation on "grilled" (especially if you put something grilled on it) AND "low-key sandwiches", but they're still kind of their own thing. You make the sandwich (including SOME sort of cheese...it's gotta get melty!), then throw it on the grill pan (less messy and less work than a regular grill, honestly), and you're done. You can use no-nitrate cold cuts (or don't, no judging) or leftover grilled chicken; whatev. If you've got a picky eater on your hands (like, I doubt Hadman would eat a balsamic carmelized onion mushroom panini...just a hunch), just make him a grilled cheese and call it a day. Don't stress, guys.

- Pasta. I know it sounds heavy, but seriously -- (lightly cooked) veggies + pasta + pasta water + grated cheese + lemon juice (optional) and seasoning = dinner. Bam.

- Wraps, like sandwiches, are a great light option for those sweltering evenings. They can turn a boring sandwich into more of a restaurant-like experience. Just think of what you'd like to order and see if you can recreate it at home! And don't worry if you don't wrap it up perfectly; it's the taste that counts. (And toothpicks help!)

- Stir-fry. Again, it sounds heavy, but when you don't go heavy (like teriyaki) and aim more for veggies (and maybe chicken) on some rice, you'd be surprised. Especially if you keep it bright and light with some citrus. Yum...I think I'll make that tonight. :-) I did. Don't forget to use soy sauce...instead of Worcestershire.

- Quesadillas. You can make this as complicated, traditional, or simple as you'd like. Here's a recipe for a black bean quesadilla I made awhile back, but you could easily just make a simple chicken or beef quesadilla, or push the envelope with something more "daring" (as daring as food can be, I guess) like a breakfast version with sausage or a buffalo chicken version -- which my husband would go nuts over. Oh, and you can probably tell that if there's melted cheese on something, it ups the chance of our little guy's eating it. Clearly.

- Speaking of breakfast, this is a go-to anytime of the year for me: breakfast for dinner. Whether it's pancakes, french toast, omelets or simply eggs/toast/hash browns, this is a quick, relatively light way to get some food down your family's gullet.

And if all else fails, make a couple of grown-up salads will grilled meat and give your munchkin some of his own grilled meat, some heated-up frozen veggies, and a cheese stick (or, our son's latest FAVORITE, pineapple) and call it a day. It's hot, after all. Don't knock yourself out.

Garden Drawing

It was a casual Saturday afternoon while the baby slept and it rained depressingly cold outside. I was sick of the immobility of winter, the constant laziness, so I picked up a pad and pen and insisted, "What do you want to eat this summer?"

Pulling poor Dave from his own restful thoughts, he gave me a list. "Well, tomatoes. We don't really eat cucumbers. Maybe peppers?" Before too long, I jotted down the items we'd be growing. On the top of the page, I drew two rectangles -- the main event (raised garden beds) -- and a few smaller circles -- potted plants to be located at a later date. Maybe near our garage, maybe one our deck.

This is what we came up with...

Hard to look at a bit, I know. Sorry! The asterisks are for marigolds or oregano (funny, we don't each much oregano)...or maybe thyme, which are all good for keeping pests at bay and adding nutrients for the other plants. Oh, and pretty. They're pretty. The jalapenos are for eatin' but also to keep pests (namely, the neighborhood kitties) away. The numbers of the other plants are up for debate, but they're a good starting point. The bell peppers are so "plentiful" because I'm hoping to have a few kinds.

Oh, and I'm also thinking of putting up some sort of short fencing to keep things looking orderly (and, yes, keep pests at bay).  

Last year, we tried to grow all of our raised bed plants and herbs from seed with middling success. (We also had a couple of hand-me-down tomato plants that took over our front porch.) If I had the space/capability of starting my seeds indoor without risk of cat interference, I'd be all over it. But, a few years ago (we're talking pre-Jasper), Winston took matters into his own hands...and we remain a "let's just buy the plants" family. Maybe some day.

I think half the battle when gardening (whether your gardens are massive fields of food or a tiny container set-up) is admitting your boundaries. Don't over-buy, but don't underestimate how much you can grow in a small area. Bringing this sketch along will help me to remember approximately what will fit where. It's all in the planning.

While sketching, I also brought up a chart similar to this one on my phone to determine what plants work well together. This way, I knew that carrots and tomatoes could be in the same bed without fighting each other off. I also took into consideration that the tomatoes like to take things over, and since they're a high-growing plant I put them in the back so that the carrots will *hopefully* still get enough sun. I'm also going to try to be obsessive about caging them this year. Good stuff to think about.

So, as I write this, I'm anxious to get my hands dirty. In Upstate NY, it's wise to wait until the end of May to plant anything (frost abound), and I'm jealous of folks I know who have already been out working. We've had some crazy arse weekends that have left us with minimal time and/or energy to get much done. I mean, dude, I haven't even weeded yet. It's jungle city over here.

I'll keep you posted on our garden journeys (anyone ever hear that phrase before? Our local news station has a segment called "garden journeys" and I always wonder if that's a "thing" or if they pulled it out of their you-know-whats), and do tell -- what are you growing this year? Anything?