All work and no play makes Jack a dull boy. It also makes awful travesties occur, such as my kitchen turning into a propagation patch for new vegetables. Eww.
I’m fascinated by the way the sweet potatoes sprouted. They don’t grow “eyes” like potatoes, which are essentially just roots; they sprout actual runners and leaves.
This is a very good indicator that a) I am not cooking at home frequently enough, b) I have been working too many hours of overtime and not paying enough attention to household chores, and c) I need a vacation.
Sadly, vacation is not happening until August. On the plus side, I’m flying out to British Columbia on August 1st, returning August 16th, and I do love relaxin’ on the west coast.
This trip has three purposes:
1) to visit my cousin
2) to see the newest addition to our clan and the first baby born on my father’s side of the family in almost 30 years, Caius & Cait’s wee one, due sometime at the end of July;
3) to attend the Shambhala Music Festival in Salmo, BC, which is happening from August 6-11, so I can hang out with
It’s going to be hard to squeeze in time enough between Vancouver, Victoria and Salmo, but I think I can make it work.
Now I have to go work on finishing a long-term knitting project, an entrelac scarf that is taking me an eternity to complete. Then, the new episode of BSG at Zeena’s at 10. Time for cylons!
My new kitchen garden While admittedly revolting, there’s a certain aesthetic value to these sprouting things when you capture them in a nicely framed photograph. Sadly, all such charm is lost when confronted with the cold, harsh reality. They smell weird AND they’re creeping me out by reminding me of the science fiction of John Wyndham (author of ‘Day of the Triffids‘ and ‘Trouble With Lichen‘) |
Good heavens girl – don’t you know that you should only buy what you can eat over a three day span? All those lovely sweet potatoes going to waste! Just think how good they would have been sliced, smeared with olive oil and sprinkled with salt and pepper then roasted in a 400 degree oven. Or, alternatively, boiled together with some Yukon Gold potatoes until tender, then mashed together to make a lovely, creamy dish.