Asparagus is awesome. Don’t you agree? I think it may be the most elegant vegetable out there. I feel fancy when I serve it and sophisticated when I eat it. And, bonus, it’s good for you, too!
When we planned our first garden last spring we knew we wanted to grow asparagus even after we discovered that our first harvest would be about a year away. Asparagus is unique among the other items we chose in that it is perennial and uses its own stored energy to grow. We planted one year old crowns, instead of seeds, to give ourselves a head start on the growing process since it takes two years for plants to yield their first crop. You can read more about how asparagus convert energy into new shoots here.
A couple weeks ago when the first new shoots sprung up in our asparagus bed we were ecstatic. We ate asparagus and eggs that first morning. It was the best asparagus I’ve ever eaten. There is nothing more satisfying than eating food grown under the care of your own hands. This year’s harvest was not very large (as was to be expected), but it gave us a taste of what is to come for the next twenty or so years (asparagus live forever!).
Even if you don’t have fresh asparagus springing up in your own garden right now, be sure to pick some up at the store or market while it’s in season. Done up in the skillet with eggs in the morning or roasted on a salad in the evening this vegetable is not to be missed!
Posted by Erin on May 5, 2013
Last week I celebrated my thirty first birthday. Thirty. One. Dang. My darling husband took me away for a two day stay-cation to celebrate. To step back from life and breathe.
We enjoyed some fine cocktails at the rooftop bar. We sat in the sunshine and read books for hours. We browsed the record shop until we found just enough Yacht Rock to go home with.
Then we went home and eased our way back into real life. A slow birthday breakfast at my favorite local diner. Snuggling with the boys. Flowers, presents, and a home-made dinner with the man I love.
Blessed be the LORD,
for he has wondrously shown his steadfast love to me
when I was in a besieged city.
I had said in my alarm,
“I am cut off from your sight.”
But you heard the voice of my pleas for mercy
when I cried to you for help.
Love the LORD, all you his saints!
The LORD preserves the faithful
but abundantly repays the one who acts in pride.
Be strong, and let your heart take courage,
all you who wait for the LORD!
(Psalm 31:21-24 ESV)
Posted by Erin on August 15, 2012
A couple weeks ago we had to be at church super early in the morning. Since someone can’t eat breakfast so early even when someone else has already made toast, that certain someone just had to stop at McDonald’s for a breakfast burrito on his way to the office even though McDonald’s isn’t really austerity-measure approved. Now, granted, his wife hadn’t gotten around to implementing the Burrito Plan so he can’t really be blamed.
I’ve been planning on making some grab-and-go freezer burritos for breakfast and lunch ever since my brilliant sister-in-law, Natalie, put her breakfast burritos up on her blog. (If you don’t read The Sweets Life yet you really should check it out – she’s great!) Not too long after that I saw these great lunch burritos over on Shutterbean, another one of my go-to blogs. Needless to say, I was inspired. Why not make our own burritos – better ingredients, healthier options, less money, and just as convenient.
Mr. Thirdrow was out of town for a few days last week and I took advantage of a night alone in the kitchen to tackle the burrito challenge and get us stocked up. After all, we’re getting close to garden season and we’ll be pretty busy planting. It might be nice to have a few lunches ready for the microwave on those busy Saturday afternoons.
Overall, this was a super easy process. Making twenty burritos – ten breakfast and ten lunch – took me about two hours total. Not too shabby! There’s no real recipe here, just go with your instincts. You’ll need some good size tortillas and some yummy fillings. I went with a standard egg, sausage or kidney beans, onion, and cheese combo for the breakfast burritos. For the lunch burritos I made up a big batch of rice and mixed in some fresh cilantro and lime juice for that extra pizzaz, grilled some chicken, added a few kidney beans, and some cheese. Each burrito was wrapped up and labeled, ready to be grabbed from the freezer on a busy morning or thrown into a lunch box to go to the office.
I love the burrito plan!
Posted by Erin on March 6, 2012