My kids planted 15 lbs of seed potatoes 5 months ago and last week they harvested 184 lbs. I can remember when I was a kid driving to my grandparent's farm in Iowa and dreading when the potatoes had to be dug up. We used pitchforks and it was hard work, majority of the time I would accidentally stab the potatoes with the pitchfork so it would be kindly suggested that I sit on the ground and pick the potatoes out of the dirt instead. This time the pitchforks were tossed aside and we welcomed the potato plow; it worked like a charm...184 lbs of potatoes just came rolling out of the ground! 

Contributing a whopping 1 lb to that 184 lbs was this little beauty...
This potato is so ugly that I just can't eat it. It just sits on my kitchen counter, looking at me, reminding me of a blob fish.

Baked Potato
Serves 1

1 large russet baking potato
olive oil to coat
kosher salt

Addition toppings:
salt and pepper to taste

Preheat oven to 375 degrees. Scub the potato with a stiff brush under clean water, dry and prick with a fork all over, I poke mine 12 times for this size potato. Set the potato in a small bowl and coat it with olive oil and sprinkle kosher salt on all sides. Place the potato on your middle oven rack. I usually put a sheet of tin foil on the bottom rack to catch any oil that drips. Bake for one hour or until the the skin feels crisp but the inside is soft when you slide a knife in.
I like butter, salt, pepper and whatever vegetables I have on hand. This one has peas and Parmesan.

My favorite time of year...
cattle grazing down by the river...
 Red Tailed Hawk soaring...



As I am trying to weaken my caffeine addiction I have resorted back to some old ways that have worked for me in the past...specifically juicing parsley. There is something about parsley that just makes me feel so good and gives me boundless energy. The kind of energy that makes me want to clean out my closets!  It is a little storehouse of vitamins and a great pick-me-up which I take full advantage of when I am dragging mid-morning.

Serves 1

1 bunch of Italian leaf Parsley
1 Granny Smith Apple, cored
1/2 Lemon, peeled

Wash the parsley, soak if needed. Add the parsley, stems and all to the juicer first then add the apple and the lemon. Drink immediately.

My favorite time of year...


This is a great little smoothie to whip up when your kids are begging you to take them to the coffee shop to get a smoothie after school and you are trying really hard not to go because you know you will break down and get 2 shots of espresso...and did I mention the two shots would be inside 16 ounces of steamed milk with rich chocolate and you have already had one earlier in the day. Yes, I have a serious mocha addiction that I am trying to's not going so good.

Peach Smoothie
Serves 4

2-3 peaches, peeled and pit removed
2 cups skim milk
1/4 cup orange juice
2 tablespoons of sugar, or sweetener of choice (if needed, sometimes peaches are sweet enough)
lime juice from 1/2 a lime
8 ice cubes

Put everything in a blender and process until smooth. Serve immediately.

On the bright side having a large amount of espresso throughout the day can make it really convenient when you want to be awake from 4a-6a to see the Blood Moon. It was spectacular...

"And I will show wonders in the heavens, and in the earth, blood and fire and pillars of smoke.  The sun shall be turned into darkness, and the moon into blood, before the coming of the great and awesome day of Jehovah."  Joel 2:30 -31

"The sun shall be turned into darkness and the moon into blood, before that great and glorious Day of the Lord." Acts 2:20

Printable Recipe 


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