There wasn't much going in the garden this week, mainly because we were a little busy preparing for an extra special GreenEyes celebration weekend. He turned two last week!
G-ma came down to celebrate on Friday. Then Saturday, we had a few good friends over for some debauchery... a.k.a. some slip n' slidin' and barbequein'. I'd include pictures here but I promised no posting of pictures without permission and I don't have permission, go figure!! I'll just have to settle for my husband's grillin' pic... *sigh*.
Despite all the chaos, we did manage to get a little done in the garden. Nick picked a giant tub of green beans. This was only from the first bit I planted. I planted about 4 times that so we will be expecting an onslaught in a few more weeks. Needless to say we can't eat them all so I got busy preserving them today.
In other garden news, we have our first ripe big boy tomato!! It's the first of the big tomatoes to ripen so we are thrilled!!!
This was a lot of fun! Most of my artist endeavors have fallen to the wayside now that the kids are out for summer. I was able to squeeze out a little time for myself. I needed a few backgrounds to scrapbook our trip to Florida this year, so I created the backgrounds and elements below. Enjoy!
You can find the files HERE.
I had the most amazing vegan soup at Revolutionary Soup the other week. I haven't stopped thinking about how delicious it was... and that was two weeks ago. I wondered if I could come up with something similar on my own. I scoured the web and found some delicious looking recipes but none of them were quite right. I ended up having to play around quite a bit.
While experimenting, I tried versions with lite coconut milk. I figured if it worked, I'd then work on finding a lower fat alternative but it really didn't add much at all to the dish. I ended up omitting it all together. By contrast, the curry powder was absolutely critical. It added incredible depth to the soup. I used Tandoori seasoning (my favorite curry powder blend by Penzey's).
I was able to reduce the fat in this dish quite a bit by using PB2 in lieu of full fat peanut butter. Powdered peanut butter has all of the flavor of peanut butter but 85% less fat. You can find it at the link I provided or…