Lots going on right now – seedlings and purples and pinks and what looks like our best strawberry season yet.
Purple dianthus buds and ajuga
Chocolate Chia Pudding
1 cup milk
1 1/2 tablespoons cocoa powder
2 teaspoons honey
1/4 cup chia seeds
In a medium saucepan, heat the milk over low heat until warm. Whisk in the cocoa, honey, and chia seeds and bring to a boil. Let simmer, stirring frequently, for about 10 minutes, until the mixture starts to thicken. Remove from heat and let sit for 10 minutes until the pudding has started to set. Serve immediately for warm, soft pudding, or refrigerate in small bowls or jars and enjoy later. The pudding will get even thicker as it cools.
The garden is blanketed in snow and I’m enjoying the excuse to cozy up inside and dream. My plans for this year are all centered around two main goals: growing more food and using fewer inputs.
I sent out homemade granola for Christmas a few years ago. It was my first time making granola and I sent it out knowing that it wasn’t great. I don’t remember where I got the recipe, but it was fussy – toasting everything on the stove first and the constant stirring once it went into the oven. It had a lot of oil and sugar too. Not so healthy in the end. And it came out just looking like some toasted oats in a bag, no clusters to be found.
I sent some to my grandmother but I never heard anything from her about it. Sometime the next year I spotted it tucked away on her bookshelf. I laughed to myself because she probably didn’t have the heart to tell me she didn’t like the look if it. I spared her and threw it out myself. After that, I gave up on granola for a little while.
Chili Roasted Butternut Squash
Preheat oven to 450 degrees F
In a large roasting pan toss together:
One large butternut squash, peeled, seeded, and diced (about 8 cups)
4 garlic cloves, mashed and roughly chopped
1 teaspoon chili powder
1 teaspoon dried thyme leaves
Pinch sea salt
2 tablespoons olive oil
Roast for about 30 minutes, shaking twice, until tender and browned