Well it is June 2020, and the world is pretty crazy. Not only are we in the COVID-19 pandemic, but we are also suffering riots in many US cities that were ignited by the tragic death of George Floyd. Our boys and their families live in cities where the National Guard has been called in to try to bring peace, but I worry that this is not over. One of our boys lives on Capitol Hill in Seattle and there is an ongoing tense situation there. I am a mom. I worry.
There is little I can do from where I sit other than worry. So I am writing, because it is soothing, and because I need to think about something else for a while just so I can stop frantically scrolling through headlines and worrying. My garden is my peaceful place, so I am writing about my obsession with seeds. It is already getting too hot during the day to be out in the garden, so I will write about the garden instead.
When you first start gardening, buying seedlings from a nursery or other retail outlet is the easiest way to get started. They are usually big and healthy and give you a head start on the season because someone else has done all the work to start them from seed. But if you stay with gardening and become truly involved in and enamored with it, you discover that most of the seedlings available at the local big box store or farm store are just a few of the most popular varieties. Then you look at a seed catalog and oh my gosh! There is so much more! There are four main reasons I start plants from seed rather than buying seedlings.
We have lived in New Mexico for over 10 years now and there are many things about it that we have come to love. The views of the mountains and high desert are just breath taking and the blend of different cultures is fascinating. But by far we love the food the most. We especially love the roasted green chiles and use them frequently in different dishes.
Every fall, the big chile roasters begin appearing in the parking lots of grocery stores and bushels of chiles start appearing in bags and boxes, labeled with their level of heat. We pick out our batch of chiles and wait and watch while they are roasted over an open flame. We then take them home and divvy them up into quart or gallon sized freezer bags while they are still hot and let them steam in the bags and cool off to go to the freezer. We don't peel and devein at this time because the peelings slip off easier when you thaw them out and hold them under running water. They just slip right off and peeling a quart as you need them is much easier than peeling the whole bushel at once. We may or may not devein. Just depends on our mood that day.
Spring is finally here and we are having unusually warm weather for May. But that’s ok because it means it is ice cream season. Yay! We are still self-isolating due to the coronavirus and I am dairy and gluten free, so no trips out for ice cream. That’s ok too because we have our own little electric ice cream freezer (affiliate) and it gets a pretty good work out in warm weather.
This recipe is one of our favorites because we both love peanut butter. The addition of chocolate chips makes it a health food...right? Because chocolate is so good for you and has all those healthy antioxidants and other good things. Just be sure you use the dark chocolate chips for the most healthy option. It has only six ingredients and lets you control what kind and how much sweetener is added. I use 2 tablespoons of honey or agave nectar. I am sure maple syrup would work as well but I can’t speak to artificial sweeteners because I don’t use them (personal preference).
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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