Day to Day Life: Week Twenty-Eight

The last week looked a bit like this:

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A friendly reminder from “Mr. Pups” (shall we talk about the ambiguity or Mr. Pups’ outfit?) at the entrance of a trail my husband and I walked early in the week.

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Silas went raspberry and blueberry picking with his Nana.

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I made this pesto a couple times this week. Once to top pan-seared fish, the next to make a creamy sauce for a lasagna.

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Watching geese.

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Whole wheat pancakes with fresh blueberries for a certain little 8 year old boy.

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A little toasted coconut cake. Because some nights dessert’s necessary.

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This butterfly kept flying around me while Craig and Silas were fishing.

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Rogue River.

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Husband.

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Espresso and frothy milk for a sleepy afternoon.

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My gardening supervisor.

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Sometimes I don’t feel like cooking anything. So I eat salad.

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My boys.

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A vegan barbecue tempeh sammich. Daiya Vegan Cheese is one of the few vegan cheeses I actually enjoy eating.

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Thank you, garden!

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A veggie-PACKED lasagna and sourdough rolls stuffed with fresh mozzarella balls, topped with parmesan garlic butter?!

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Funny boy.

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A Los Arcos veggie burrito treat. One of my favorite places for Mexican food around the Rogue Valley.

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Experimenting with garden grown green beans, because we have 9 billion of them right now. With Quorn Chik’n, gravy and rice. Katsu style.

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Fresh picked basil and tarragon on eggs is ridiculously simply good.

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