One of the benefits of having time is cooking dishes which take time. Case in point, red beans and rice. Following the recipe in Emeril Lagasse’s book “Louisiana Real & Rustic” my dinner took a little more than four hours to make. Was it worth it? To me, yes. I used some of the vegetables and meat that I had in the refrigerator, and also decided to toss in some frozen okra from last year’s harvest.
In addition to dinner, yesterday I baked a pan of bacon, baked a breakfast casserole, and, made a large jar of bread and butter pickles with cucumbers I harvested in the morning. I also dirtied a lot of cookware in the process…
I was going to attempt my first bike ride since Saturday this morning, before heading up to get some education at Schoolhouse. Instead, I have decided to do some much needed cleanup in the basement and in Wee Little Farm.
Wordle: three, my starter was TREAD