Well the good news is that I now have a full time job.
I am a big fan of pay checks!
The not so great news is that I started this full time job at the same time that Little Man started full time daycare, and it seems that we are both extra exhausted and cranky lately.
While I am grateful for the chance to get back into my industry, I am sad that my whole days of fun with Little Man are over. I know that I will miss so much, and it makes me feel a little heart-broken.
Mind you, like a true extrovert, he is having almost no troubles with the change (other than being a little more tired by dinner time). In fact, he barely turned around to say goodbye the first time he was dropped off at daycare.
I guess we should have known by the oddly warm and early spring we had this year that we were in for one hot summer, but this is crazy.
It is insanely warm. Not only are people having a hard time in the heat, but so are the plants.
Take my poor little herbs I potted in May. All was well with them at first. Then at the end of June I went away for a few days to help with kitchen reno (by help I mean watch) and then off to my Dad’s wedding. And while I was away that blaring sun got to my herbs.
I came home to pots of dying and, in some cases, downright fried little herbs. I cut back what I could and took good care of them..
Some of them are almost recovered. Others, though, I am pretty sure are dead.
The Dreamboat and I have been excitedly going through our Community Sustained Agriculture (CSA) box each week to see what’s inside. For the most part it is laden with tasty veggies that I already know the name of, but sometimes there is a new surprise in the mix.
One of these surprises was a large handful of garlic scapes in our first two boxes.
I had never heard of the scapes, but it is simply the top part of the garlic plant. It looks like a closed flower waiting to bloom, but apparently if you leave it to do so it will sprout small garlic bulbs that you can then plant into the garden.
If you do this, though, the plant will have to divide nutrients between the stalk and the bulbs, so farmers and gardeners tend to cut the scapes off.
So what did we do with the garlic scapes?
We chopped them up and added them to my famous (slash taken from my best friend’s recipe box) Goat’s Cheese Brushetta. Generally the recipe calls for a chopped up clove of garlic, but I substituted a handful of chopped garlic scapes in its place. Continue reading →