Yes, I have been gone quite a while. I got in a rut where I just couldn’t motivate myself to be on the computer updating, blogging, or sharing my creative ideas after long days of working my day job, working on my husband’s business stuff, helping my kids with homework, cleaning house and making dinners, and working through my garden clean-up and harvest. Now I’m attempting to get back in the groove.
I thought I’d share a fun experiment I did with my children after harvesting some of our garden produce- specifically the cucumbers and dill.
Here’s what we did:
I had my children list in their journals all of the ingredients that had to go into making refrigerator pickles. We then made a section by the ingredients where they would put how they felt each thing tasted on its own. After everything was done- they tasted the pickles. The results were so CUTE! I loved watching the little crinkled noses, the tongues sticking out, and the crossed eyes as each ingredient was tasted (especially the vinegar!)
My children were very surprised when the pickles turned out so much better than individual ingredients that go into making them! Now they make a great after-school snack or an addition to sandwiches or burgers!
There are certain things a salad needs to make my husband and kids want to eat it. 🙂 Of course there’s ranch dressing- but it seems to them (especially my son and husband) a salad wouldn’t really be a salad without the croutons! So- with all of the fresh lettuce, cilantro, radishes, spinach, basil, and sage growing in my garden to make nightly salads with- I had to come up with some way to keep croutons available at the house without having to buy them every week. Here’s a simple recipe for those of you who have fresh herbs from gorgeous garden growth like I do and some few day old bread (homemade, storebought, whatever your fancy or whatever you have available).
3 tablespoons of butter
1/8 tsp finely chopped fresh sage leaves
1/8 tsp finely chopped fresh thyme leaves
1/4 tsp finely chopped fresh basil leaves
2 medium slices of few day old bread (cut into small squares)
1 tablespoon of dried minced onions
1 tablespoon of garlic salt
Other Possible Additions for Different Flavors:
Shredded Parmesan cheese
1. Melt butter in microwave in a microwave safe bowl until only liquid. Add minced onions and stir together.
2. Mix together finely chopped sage, thyme, and basil with the garlic salt in another bowl.
3. Dip pieces of bread one at a time into the butter then roll in herb and salt mixture. Place onto a small aluminum foil covered pan to fit into a toaster oven.
4. Once all pieces of bread are coated and placed on pan- top with any other “additions” you have come up with (garlic, cheese, etc).
5. Toast in toaster oven at 420 degrees for about 3 minutes or until browned (not burned).
6. Munch on a couple for a taste test then top your salad! 🙂