I had a productive morning: I picked up a really cool book from the library, bought Musa a ton of metal buckets and kitchen utensils from the dollar store, and then went to the seed store down the road.
The book I had on hold is called Artist to artist – a Musa and Baba book. It is a beautiful anthology that features 23 of the most talented children’s books illustrators interviewed by children. This is yet another nudge from me to Shawn. “When he has time!”
March 11, 80 °F & sunny! This whole week has been uplifting, warm and happy.
The seed store down the road – the one that I have passed by and never entered for the past 9 years – turned out to be another hidden treasure in Raleigh.
I got heirloom non-gmo seeds: 2x tomato, eggplant, spinach, oregano, okra, carrot, French beans, red bell peppers, and watermelon. I also got crimson clover for a cover crop.
As Musa made wild garlic and mud soup, I got three hours of manual labor: digging, weeding and working the soil. My muscles and my mood are buzzing in ecstasy.
So without further ado, I bid you all great weekend.
I am going back to digging, weeding and working the soil!
This recipe is quick, easy, delicious, nutritious, intensely toasty and sweet.
PREP TIME 5 mins COOK TIME 15 mins
Note: This can be eaten as appetizer or over rice, quinoa or pasta. You can also use spinach instead of pea tendrils.
- ¼ Cup Olive Oil
- 6 Garlic Cloves, chopped
- 6 Kalamata Olives, sliced
- 2 Cups Pea Tendrils, finely chopped
- ½ Cup Almonds, toasted and chopped
- Salt & Pepper to taste
- Squeeze of Lemon
- Caramelize the garlic — 3 minutes
- Add olives and chopped pea tendrils and sauté until tendrils have wilted — 5 minutes
- Toast and chop almonds — 5 minutes
- Remove tendrils from heat, mix in almonds, sprinkle with salt and pepper, and squeeze a little lemon
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