Monday, July 11, 2016

Umbrellas & Garden Update & Recipe

Umbrellas!  Oh my gosh, so cute.

I quilted s.i.d. around all the applique, then quilted the umbrella spokes.  Next, an echo-ey meander filled in with splish-splashes.

Cabbage - check, Peas - check

Potatoes - check, check, check, check, check, check..... Good lord.

Zucchini in the cutting garden - check

Cherry tomatoes almost ready to eat -check

Now, can anyone tell me what friggin' rodent is digging this tunnel EVERY SINGLE DAY?  I fill in this hole every day, and every day it reappears.  It's getting a little bit tiresome.

We have been eating asparagus for quite a while and now I'm also picking peas every day.  Yum.  These combine really nicely in the following recipe.

Sautéed Asparagus and Peas
By Jennifer Segal
Servings: 4
Total Time: 15 Minutes
·         2 tablespoons unsalted butter
·         1/4 cup minced shallots
·         1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
·         1 cup thawed frozen peas ** I've been using large dice of fresh peas in the pod
·         Salt
·         Freshly ground black pepper
·         1 teaspoon honey
1.   Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
2.   Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

Copyright © Once Upon a Chef


  1. Skunks might dig like that. Or a groundhog? I don't wish either on you. Good luck

    1. It's not a skunk, there is no smell. Groundhog? Hmm, perhaps.


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