Pioneer Woman at Heart

I've lacked the motivation to do much of anything for winter prep, and slacking horribly.   I finally went out and drained all the rain barrels and flipped one upside down.  That was the extent of my "winter prep."  One barrel has poison ivy growing in front.  Wonderful.  I'm flipping the rest today. It's a winter without beets as well.  I did my first dig and they are the size of the carrots - pathetic.  All that weeding for nothing.  Can't even save the greens - tops dying off. I took some time to dig up more carrots, but if you saw my post about it, they are getting tossed.  No carrot seeds saved this year either. I saved some of the carrot tops.  I'll have another post for that project. More tomatoes were picked - 7#.  Last picking.  Plants are coming out.  I would have started it yesterday, but I left my knife in the house, and walking back and forth to get it was not on the agenda - too hot anyway. Glo...

I tried yet another recipe from my hoarded pile.  I did adjust it a teensy bit, and although green onion gives a dish color, I opted for shallots. It's not really called "Saucy" but it did make a lot of sauce, so I think I could cut back on the sour cream next time.  I am lucky to be able to find organic butter, sour cream and cottage cheese at our local grocer.  I also had organic whole wheat rotini noodles on hand for this recipe.  The family fought over leftovers, they liked it that much.

Do you have pickles in your pantry?   Do you grow green onions or chives in your herb garden? If you do, you may enjoy using them for this new recipe we tried.  I've been talking about increasing our salmon, and clearing out my hoarded pile of recipes, so here is another adapted recipe that we are keeping.

I wish I had a photo of last night's dinner.  Remember when I said I was increasing our salmon and greens?  Well last night I dug out two recipes from the pile.