Rainbow Chard Chopped Salad

Such a yummy summer favorite--- even the chard here in the fall is being picked to its fullest.  Simply, I chop roughly an entire plant making sure the pieces are large and include the delicious  stems. Then I add the last of the cherry tomatoes and green onions from the garden, hemp seeds and flax powder mixed with some Braggs and yum, yum, yum!

in other news, I spun up a small rainbow wool skein of yarn for something...? I'm not exactly sure, but isn't that the life of a spinner or knitter?  One can never ever have enough yarn for all the projects we dream of! 

The kids are making a mess and having a fight right now, I must clean the kitchen and do some book-keeping and then start on the laundry.  I have some yarn in the mail making its way to my home from Luna Grey Fiber Arts... in such a lovely color way :: Pewter and besides the bright and cheerful rainbow you see above I see myself moving into a more neutral and earth-tone-y yarn hoard. 

Change is good though isn't it? 

Simple Burritos & A Bridge

These are burritos are a family favorite and make the greatest "I have no idea what to make for dinner, we have no food and the kids are hungry!" type suppers. Plus and this is a HUGE PLUS is that this meal fed our family of seven for under $7!! 

Ingredients: 
1 package of corn tortillas (pack of 12) 
2 cans of mixed beans (black and kidney) 
1 small package of shredded cheese or a small block of cheese grated
1 bunch of cilantro
1 bunch of green onions
1 yellow onion 
1 jar of salsa
1 tablespoon  of butter

In a nutshell, I take the package of tortillas out and arrange them on the counter.  Next I assemble them adding cheese and beans, a dollop of salsa and a handful of condiments (the onions and cilantro) and roll em' up.  Warm up a cast iron skillet with a dab of butter and arrange burritos nicely and fry until golden brown. So so good.  

Alternatively FOR YOU GLUTEN FREE OR GRAIN FREE EATERS you can wrap these burrito with rainbow chard leaves.  They make smaller burritos but the leaves still fry up tenderly yet crispy enough for a small bite! 
This is a big supper staple around here!

Before I cooked up these burritos the other night, we were unpacking our bags from a recent camping trip to MN, and the Upper Peninsula of MI. 

It was so lovely and as you would imagine the boys loved getting messy and extra dirty---above and beyond the normal farm dirt!

Here are some pictures of the Mackinac Bridge... it was so big and beautiful.  Finally made it to the last great lake we've never seen (lake Heron).

and holding up our small campsite are these two tents!  When you have a large family two tents aren't even enough! 

We are excited to be home though---showers!  I am eagerly getting back to the soulful work of growing things.  It is fall, but this year I'm trying a new "all year round' growing.  Starting with the micro greens.  I'm waiting for the trays to arrive and I am anxious to get my hands back in the dirt! 

Best Ever Breadsticks

I love to bake.  Fresh baked bread tops the list and is so comforting and soothing to one's soul. I try to bake something everyday---whether it is bread, cookies, biscuits or pretzels, there is always something rising and always something warm and filling to eat.  I love to bake in all forms and enjoy gluten-free, Paleo, vegan and plain ol' traditional baking, I am not partial.  There is something delicious in all things adventurous--- and of course I believe everyone of special dietary concerns should be able to partake in something so yummy and primal. 

I make these breadsticks a lot.  They taste amazing dipped in soups, stews and go expertly with hummus or dip---the perfect amount of crunch and size lend itself perfectly with little hands and chunky dips. Even a teething babe finds relief in these special tasty sticks. 

They have a crunchy and golden brown outer layer and a soft and chewy inner layer, they combine the perfect amount of bite and fill you up quite quickly with addition of olive oil and garlic salt atop. They bake beautifully in your oven and fill your home with a sweet yeasty bread smell and they look wonderful and inviting when you stack them all on a rustic wooden tray.  Add a small ceramic bowl filled with dipping oil made of oil, tuscan herbs and sea salt--- you have the perfect afternoon snack when you add a strong cup of espresso. 

(Makes 3 dozen breadsticks) 

You will need:

6 cups of all purpose flour

1 Tablespoon salt

2 Tablespoons olive oil

2 Tablespoons of yeast

3 cups of warm water 

1 Tablespoon of sugar

1 Tablespoon garlic salt

1 Tablespoon cornmeal

Mix your yeast, sugar and warm water in a large bowl.  Let dissolve. 

Next add salt, oil and flour one cup at a time and mix until well combined. Do not knead.  After everything is a sticky mess, transfer to oiled bowl and let rise for two hours. After dough has risen and is happy looking, preheat your oven to 450 degrees and tear off small golf ball sized chunks or dough, roll out in cornmeal and garlic salt and roll until stick is about 12 inches long and 1 inch thick. Let rise for a bit and then transfer to an oiled cookie sheet sprinkled with cornmeal.  Bake for 20-25 minutes or until the breadsticks are plump, golden brown and crunchy looking. Serve warm with dipping oil or grass-fed butter.