I love these crisp, cool mornings. I plan to enjoy my morning coffee with the sunrise before starting my day. The snow will be here before we know it. We worked on "Chicken Castle" last night, and I slept fantastically.
I'm trying to get as much porch time in as I can, as the weather is absolutely beautiful these past few days.
Yesterday, I got the blueberry Einkorn pancakes made, but I will not be buying the breakfast roll sausage anymore. I had some in the freezer. Anyway, the ingredients include "sugar" in the sausage. I cannot find any sugar free breakfast sausage anywhere here, so I bought more pork to make my own again. Anyway, I prepped breakfast for my husband.
I slept so good last night, and was not totally awake this morning. I packed my husband's lunch and coffee, and completely forgot the breakfast! Urgh. We are both getting a laugh out of that.
Our pear trees do not have pears this year, so I had to buy a pear for this salad, but the apple came from our trees. It is a new salad, and looked interesting. It contains 1/4 cup honey, but that is for the entire salad.
The taste test? Absolutely delicious. Potluck worthy. I typically do not add the links to my posts, but here is the recipe if you are interested.
https://juliasalbum.com/broccoli-cashew-apple-and-pear-salad/
I used the Greek yogurt option, roasted raw cashews myself (to avoid bad oils), and used juice from a lemon (not bottled juice). I do suggest the pear be on the firm side, vs. a soft ripe pear. We really liked it. If you are avoiding sugar, this does contain the pear and apple and 1/4 cup honey. I would not make this every week, but we will be enjoying this during apple season. So good! We will just balance it with a low-carb dinner.
We tried rutabaga roasted with carrots and non-gmo/low fat chicken sausage. Delicious. I didn't realize it, but carrots are a high-carb vegetable. I have to remember that when I pair this dinner with a salad. I may add another vegetable next time, but so good.
Has anyone frozen rutabaga? If so, what is it good for, after it's been frozen. Just soups/stews? What is the texture? I am wondering if I could use it in place of potatoes in a breakfast dish? What's the best way to freeze it? Diced or mashed? Or both?
