I disappeared into the abyss that is our backyard and am just now surfacing.
Weâ€™re in the process of gutting our entire backyard (itâ€™s not that big of a yard, thankfully) so we can hopefully grow grass. Before, it was a tangled mess of old mulch, dead leaves, and tons of bushes and plants.
When we closed on the house in the early spring, it wasnâ€™t too bad. But once the warmer temps began to hit, hundreds of plants popped up â€“ lots of ivy and monkey grass. Weâ€™re about 3/4 of the way through. Today, weâ€™re tackling the left side of the property.
The entire yard looked like this before yesterday!
Itâ€™s hard work, and Iâ€™ll admit that I wasnâ€™t too thrilled at the prospect of this project, but it actually isnâ€™t too bad. I get to sit outside in the sun, listen to music, and eat popsicles â€“ three of my favorite things.
Fuel for gardening:
Alright â€“ this recipe is amazing, if I do say so myself. Get thee to the kitchen and make it, STAT.
The secret ingredient? Dried pineapples. Yup, pineapples in a tofu breakfast scramble. Trust me on this one!
Pineapple Breakfast Scramble
Ingredients (for two servings):
2/3 block tofu, cubed and prepared per the cast iron tofu directions
4 eggs, beaten
1 cup packed raw spinach, shredded finely
1/4 cup chopped dried pineapple
Pineapple salsa (you could also use regular mild salsa)
Optional: shredded cheddar cheese
Prepare tofu per cast iron tofu directions
Once tofu is cooked, add eggs, spinach, and pineapple to wok. Use a spatula to fry all together.
Plate scramble and top with salsa and cheese.
Gonna go be friendly with the worms. Happy Sunday, and Happy Motherâ€™s Day to all the mommas and mommas-to-be.