The cookie recipe uses about 18 flower heads. I had flowers, and I had a hankering for cookies (when I shouldn't be eating any).
Recipe comes from the book, "Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers, by Miche Bacher. Original recipe calls for 1 1/4 cups all-purpose flour. I used 1 cup einkorn flour and 1/4 all-purpose white. I didn't have any lemon zest in my freezer, so I used lemon extra in the sugar. Very light and healthy.
We are still getting a load of greens at almost every other baked breakfast. This one is loaded with dandelion. I have however....
..brought in a good amount of chard and kale to blanch and freeze. Collards were planted a bit late, and although my orange chard failed in the (falling apart) raised bed, my red chard re-seeded itself (kudos to that).
Guess who got stung by a wasp? Yeah. Me. I was standing still, filling a watering can under the rain barrel, minding my own business. It landed right on my arm. I immediately picked plantain, and ground it up in my food processor (making more than I needed). It was red, and swelling and hurt pretty bad. This morning, there is no sign it was there but a teeny bit of tenderness. The power of weeds is amazing.
I don't know what my next adventure will be this week, but I do know peas need picked. Enjoy your week....
The weather here is amazingly cool and tolerable in the afternoons. Camping weather. Which we have yet to do (for two reasons). I have managed to take time for myself and a few handicrafts though.