While I was at work . . .

. . . (on a Saturday), someone worked hard in the garden.

Take that, weeds!

Matthew lined our garden paths with the coffee bean sacks that I painstakingly procured on my “day off” last week (the coffee bean sack saga merits another post).  Among other tasks, there was harvesting to be done.  We finally have tomatoes!

The harvest!

We made Caprese salad sandwiches with the cream of the tomato crop.  We also made gazpacho and a big batch of sauteed yellow squash with onion, garlic, tomato, okra (from the farmers’ market),  and fresh thyme & dill — lunch for the week ahead!

Looks like spam, smells like spam

But?  Not spam!  That’s a real email subject line, folks.  It’s in the running for my “best non-spam subject line ever” award.  And who wouldn’t want to have a “Party in My Pants” shipped to them?

For brevity, I will refer to Party In My Pants by their acronym for the rest of this post.

Without  further ado, I present my PIMPs.

Fortunately, the acronym is also amusing.

I read a PIMP post over at Healthy, Green & Frugal several weeks ago.  Strangely, though I’m going to use cloth diapers for my babies (cloth diapers have come a LONG way since they graced my bum), I’d never given any thought to reusable liners and pads.  Rebecca’s post provided that little nudge.

I can’t comment on the efficacy of my PIMPs yet, but I received excellent customer service from the PIMP ladies 😉

Her Green Soup

A couple of weeks ago, we put some beautiful Swiss chard on the stove to steam.  The other part of our dinner was ready first, and when we sat down to eat, we forgot all about the poor Swiss chard.  The too overcooked to just enjoy as-is greens became the inspiration for Her Green Soup.

I don’t really have a recipe, but here’s what went into the soup: aforementioned over-steamed Swiss chard, baby tatsoi, and garbanzo beans (pureed in broth or water); carrots, onions, yellow squash, and garlic (sauteed in olive oil); salt and pepper.  Serve warm or chilled.

We served Her Green Soup with sides of fresh corn on the cob and our beet salad and enjoyed the leftovers throughout the week.

Carpool — new and improved

My carpool ended abruptly a couple of months ago, with the departure of my carpool buddy.  Toward the end, our carpool days dwindled, due to different schedules, leaving me discouraged about the whole carpool thing.

Fast forward to now, and my new carpool.  I almost don’t want to write about this, because I’m afraid it will disappear.  A couple of weeks ago, I discovered that a new coworker drove almost my exact route on the way home.  Toward the end, our paths diverged, but she couldn’t be that far away.

Like a good, patient stalker, I waited a few days before broaching the carpool idea with my coworker.  She was not only interested in carpooling, but also open to the idea of me biking to her house and paying gas money.  Who’s excited now?

It just so happens that she lives less than two miles from me, with a nice, easily bikeable route between our dwellings.  I’m not thrilled with the lack of indoor bike storage accommodations for my precious, so I’m working on equipping the old bike with a rear rack and crate.  I found a used rack at Bicycle Works and, for now, I’ll just use the crate I have on my other bike.  While I was happy to get a used rack, the price tag was barely lower than new — annoying!  Also annoying — the fact that the design of my old bike is such that attaching the rack presents a bit of a challenge.

Those little bumps in the road can’t dilute my overall excitement about the new arrangement.  Although my commute is far from car-free, bicycling is back in the picture, and I’m one happy girl!

Caprese salad sandwiches

The moniker “basil, tomato, mozzarella sandwich” always felt a bit cumbersome.  Over the weekend, I realized that “Caprese salad sandwich” works much better.

Caprese salad sandwiches

  • Sliced tomatoes (must be in season and locally grown)
  • Fresh mozzarella, sliced (or substitute avocado for a vegan version)
  • Basil leaves
  • Bread
  • Olive oil
  • Balsamic vinegar (use something good — our favorite is Bistro Blends’ Heirloom Balsamic Vinegar)

Lightly salt tomatoes, if desired.  Spread some olive oil on a piece of bread, then layer tomatoes, mozzarella/avocado, and basil.  Drizzle balsamic over the top and/or pour a shot glass of balsamic to sip with sandwich bites (you know it’s a good balsamic if you’re inclined to sip it).

I made open-faced sandwiches on our homemade 100% whole wheat bread last night, but they’re good with one slice of bread or two.