The Winter Garden

I got a bit of a late start last autumn with my winter garden; I really should get stuff started in the beginning of October, but at that time I was still harvesting tomatoes and zucchinis. Nevertheless, the beginning of November still gave me enough time to get some greens in, and snow peas.

In the most successful planter (the one that got regular water and had no roaming cats taking a crap in it) I had snow peas, then a row of delicious red-leaf lettuce, and a double row of spinach.

We've had plenty of peas for sides of stir-fried veggies, and enough spinach for salads; I'm the only one who eats the dark lettuce, but I don't mind. A recent storm knocked my peas off their trellis, so the extra string was necessary to prop them up.

The chard and the seed onions didn't work out so well -- those were the ones that needed to go into the garden earlier. That was the planter that the cats got into, until I took twine and strung a criss-cross pattern across the top.

Soon it will be time to switch over to the summer planting, which will be tomatoes without rhyme or reason, and zukes again, and corn. And some cucumbers.

(And more tomatoes.)

Saturday, October 6: Noms

About every two weeks, I declare an ironing day.

I can't wear anything with spandex, so my wardrobe is pretty much 100% cotton. That means ironing.

And while I iron, I watch the Food Network. Well, hell, how else can you stay at task with ironing? And thus, when you iron and watch Food Network, you find new recipes you want to try. And when you try new recipes, you come up with something -- if not completely -- different.

Today Bernie and I cooked together. He made a fabulous fruit salad of kiwi, orange, strawberry, pear, and the Holiday variety of grapes you can only get at Bel-Air or Raley's. I whomped up my version of Food Network Giada's pasta dish.

Her dish is good, make no mistake.

However, we like this version better:

8 oz. rotelli pasta
1 and 1/2 tablespoons of extra virgin olive oil. (1/8 cup.)
10 oz by weight (if not more) of fresh baby spinach, stemmed and chopped a bit
1 HEAPING teaspoon of black pepper
garlic powder
3/4 cup freshly grated pecorino romano cheese
1/2 cup of cream cheese, brought to room temperature

Boil the pasta according to package directions. While that's cooking, heat the olive oil in a LARGE skillet. When the pasta is about 2 minutes away from being done, sizzle the spinach and pepper. The spinach will wilt and reduce in volume; when it begins to wilt, add garlic powder to taste. I use a lot, because we love garlic.

Dip about half a cup of the pasta water out and mix it with the cream cheese.

Remove the skillet from heat. Drain the pasta and add it to the skillet, tossing with the spinach and romano cheese. Gently stir in the cream cheese and water mixture.

Serves four.

I actually served this to our family of five a week or so ago, and it was an adequate side dish, but people were grumpy because they didn't get as much as they wanted. Today Bernie and I were on our own ... there's not a lot left.