I disappeared into the abyss that is our backyard and am just now surfacing.
We’re in the process of gutting our entire backyard (it’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 wasn’t too bad. But once the warmer temps began to hit, hundreds of plants popped up – lots of ivy and monkey grass. We’re about 3/4 of the way through. Today, we’re tackling the left side of the property.
The entire yard looked like this before yesterday!
It’s hard work, and I’ll admit that I wasn’t too thrilled at the prospect of this project, but it actually isn’t too bad. I get to sit outside in the sun, listen to music, and eat popsicles – three of my favorite things.
Fuel for gardening:
Alright – 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 Mother’s Day to all the mommas and mommas-to-be.