The weather is finally warming up a bit!
That means a couple of things to me: gardening, barbequing, more greens in meals, summer sewing and planning for Fall knitwear.First off gardening
I’m starting lots of different lettuces, tomatoes(big,medium, small, pink, red, yellow, slicers and paste), basil for pesto and 2 more types, mini bell peppers, cilantro and probably more. My celery, kale, carrots, leeks, onions, chives and parsley survived the winter so that’s good.Second
Barbequing! We got propane today so I’m planning on making grass-fed beef hamburgers with sweet potato and green bean fries.Third
See above about gardening. I’m planning on having TONS of greens this summer!Fourth
I’m working on a prom dress for a friend and then I want to whip out a pair of shorts, capris, a skirt and a top for me. This should be interesting since I’ve never made pants or shorts besides PJ’s.Fifth
This will be a surprise and it will be awesome! Want to be the first to hear what I’m up to? Join the newsletter.
Oh and by the way I got a giant, I really do mean huge(108 ounce) can of S&W crushed tomatoes in rich puree from Costco for about $3 + $1 worth of organic onions + less than $.50 of spices and sugar = the equivalent of over 7 jars of spaghetti sauce for less than $5!
All I did was dumped the can of tomatoes into my largest crockpot, added 2 diced onions and turned it on high for 3 hours. Then I added 4 tablespoons of minced garlic, 5 tablespoons of dried basil and how ever much was left of my dried oregano(what can I say, I’m sooo scientific about the process. If you need more directions come over here) Around 2 hours later I added about 2 tablespoons of sugar to cut the acidity.
I froze the sauce in 2 cup blocks, after they were frozen solid I popped them in ziplock bags for quick meals.
For the most part I’ll brown veggies or meat in olive oil, add the thawed sauce and heat to a simmer. Sometimes I’ve added cream cheese to the sauce as well.