One of the local small breweries here has switched to making hand sanitizer, and is selling it for $10 a bottle, all proceeds to go to a first responder fund. And people are making and donating masks to hospitals, organizations, and having huge drives at schoolyards, churches, parking lots, etc to give them to anyone who wants one. It's just amazing how everyone has come together to support people in need. Individuals are donating restaurant meals for employees at the post office, police department, bank, recycling center, etc. And the volunteer fire department is delivering groceries and meals to residents of an independent living center and other isolated residents, both ordered by those residents themselves or donated by more fortunate folks.
My pizza was hot sausage, mushrooms, peppers, onion, cheddar and mozarella, sprinkled with Penzey's Salsa and Pico seasoning. I made the sauce from tomatoes from last year's garden, with plenty of garlic. I have plenty leftover for lunches.
Thanks everyone who was able to join us last night for pizza - it was fun. I've checked out one of my older tablets, and think next time I will have video available. Yes, I'm up for brunch or tea, sweet or savory! So many choices, how do I narrow down what to serve?
Pizza is baked. I'm connected to the Zoom site and just going to wait for the meeting to open. Thanks Mike and Aaron for getting this organized and set up for us! See you all shortly.
Brats for dinner, on the deck, under a tornado watch - almost unheard of in Vermont.
Ooops -- just seeing that is Central Time! OK. Glad I saw that.
BLTs with organic greenhouse tomatoes; not the same as August tomatoes, for sure. Our farmers' market opens this Saturday - masks mandatory and don't handle the produce! Wind is 10+ mph, and going down to mid 20s overnight, so a freeze warning. Tomorrow I plant lettuce and spinach seeds outside.
I made a raspberry swirl coffeecake with cinnamon streusel topping.
We had penne with meat sauce and a green salad.
We've got snow!! About 1/4", with flurries to continue all morning. I never plant tomatoes, peppers, etc until Memorial Day. This year, I've put off buying any starts until after Mother's Day, because nurseries/garden center will be swamped until then. In this area, we are allowed to order plants online/phone, and are given an appointment time for drive-through pick up. You can also make an appointment at some greenhouses for a half hour in the greenhouse, one person at a time. I'll try to to schedule both of those for the same time.
Mike, you will not regret growing year-round under lights. We eat a lot of green salads, so we do have to supplement with store bought greens too. I have a large Aerogarden that I grow herbs in, and a baker's rack with Gro-lights attached for each shelf, which I use for lettuces.
We had salmon with pasta and broccoli.
I've been spending some time recently cleaning out my study, and have several piles of recipes I've collected but not tried. I'm finding many that I clipped from KAF catalogues, and discovering I'm still interested. Sometimes I find the recipe posted on the KAF website, but most are so old they have been cleaned off the site. I have two right beside me now that I found a week ago, and I'm planning to type into my computerized recipe stash: Greek-Style Spinach-Cheese Pie and Spinach and Red Pepper Quiche. These two might come in handy if supplies of pork, chicken, beef dwindle - as long as we can get eggs, which have been missing from the shelves from time to time.
Dinner tonight was meatloaf, baked potatoes, and maple candied carrots.
Today I baked two loaves using whole wheat, oatmeal, and Super 10 Blend.
Grilled chicken thighs, potatoes roasted on the grill, broccoli, and Birdseed Butterflake Rolls for dinner tonight.
