Kris has an amazing green thumb. I really think it comes from the consistent care and attention he gives to the plants. I guess we all need that, huh? Even though we travel a ton, he makes a huge effort to see that the yard and garden are watered and fed.
We came home to the bounty in our garden. I harvested broccoli, a red bell pepper and limes. I love picking the broccoli when the stems are thin and tender. You can eat the leaves, too. It spoils me and I have a hard time with the thick woody stems you find in the market. The lime tree was dropping limes because it was so full and I love lime or lemon in water…so refreshing!
I love broccoli with garlic, chili and anchovies with pasta and the thin stalks from our garden would be perfect for the dish. I saute the garlic, chili and anchovies in olive oil until the anchovies break up. Then the cut up pieces of broccoli are added until they turn a bright green and are cooked to your liking.
I’ve been on a gluten free diet and we tried a corn pasta. The one we tried last night was Mrs. Leeper’s spaghetti made with corn. I love, love, love pasta and eating gluten free pasta is a stretch for me. I haven’t really been willing to experiment with pasta without gluten as I think it’s perfect WITH gluten. If it wasn’t for the fact that the back and hip pain that was waking me in the middle of the night is gone, I would not be continuing this diet.
Mrs. Leeper’s was very chewy. The package said 8-9 minutes and I started checking it at 7. At 7 minutes, I couldn’t bite into the pasta. It was beyond chewey. At 9 minutes the pasta was cooked and al dente. The texture was a lot chewier than pasta made with wheat, but it was passable. We’ll keep experimenting.