I don’t really like beets. Well I guess I like them if they are fried into beet chips, or thinly sliced and roasted in a hot oven with olive oil, rosemary and sea salt, and I chow down this roasted beet fettuccine…So I’m probably better off saying I don’t like your ordinary steamed beets or beet salad. This recipe is anything but ordinary. And the color! Oh my goodness the color of this pasta is spectacular! I need a dress or a pair of shoes in this color…:)
I just learned something cool. Then again I am always learning new gardening tips from my dad when I visit him in his 100% organic garden! Did you know it isn’t too late to start beans (we live in hardiness zone 5)? With a little extra work closer to harvest you can plant bean seeds 2 months before your first frost. For us that means we can plant up till about August 1st!
I spent the afternoon in my daddy’s garden. I love his garden. It isn’t a perfectly manicured garden with perfect wood box raised garden beds and perfect mulched walkways. Instead the raised beds are free standing with the vines of pumpkins and summer squash spilling onto the paths between the beds. To the two of us it is paradise. We had fun together creating a short video on how to grow beans which I will upload & write about soon. But this evening I had a bit of quiet in the house after my son went to sleep nice and early. So I used that time to prep and blanch my green beans!
I love waffles. My son loves waffles. I could eat waffles for breakfast, lunch, dinner or bedtime snack. I especially love waffles with a slab of butter and a ton of real NH maple syrup (I may or may not lick my plate when I’m done eating…don’t judge!)
I’m back! We have been so busy in the month of May buying a house, packing up our condo and moving. It is a wonderful move…even closer to my parents, back to the town I grew up in, and the home has my dream kitchen!