Rosemary salt. Yum!
February 17, 2019
I was amused to see the spaghetti squash seeds sprouting inside the squash! Still tastes great. I have ten spaghetti and four butternut squash left from last year’s harvest. They are keeping well.
I have a standby one-skillet dinner recipe I make every couple of weeks: Shepherd’s Pie.
2 lbs potatoes, 1 egg, 1/2 c. milk, 2 tbsp. butter, salt, pepper
4 tbsp. butter, 1 chopped onion, 2 chopped carrots, 1 to 1-1/2 lbs ground beef, 2 tbsp. tomato paste, 2 minced garlic cloves, 1/2 tsp. thyme, 2 tbsp. flour, 1-1/2 c. chicken broth, 2 tsp. Worcestshire sauce, 1 c. frozen peas, salt, pepper.
Peel and cook potatoes in water, drain. Mash with egg, milk, two tbsp. butter, and salt and pepper. Set aside.
Heat pan. Add butter and heat until melted. Add onion and carrots and cook until slightly soft. Add meat and cook until browned. Add tomato paste, garlic, and thyme and stir. Add flour and stir. Add broth and Worcestshire sauce. Simmer until thickened. Turn off heat and add peas, salt and pepper. Spread your prepared mashed potatoes over the top, smooth with spatula. Move whole dish to broiler and broil for 5 minutes or until top is golden.
* Thanks to Esther Emery. She gives this recipe in one of her You Tube videos – Fouch Family Off Grid.
February 10, 2019
Ooh, aah! Myer lemon and ginger marmalade. Believe me, it’s delicious!