I started a blog and then never finished it…
Ryne’s and my allergies are insane, which seems to lead to more required sleep time. And our desk chair at home sucks. The boss is away so doing even more admin stuff at work so it all boils down to not being on-line as much.
What’s new with you?
I am so looking forward to the long weekend.
We did 6 HUGE loads of laundry. It all needs to be put away.
My bucket plantings are doing super duper. But still need to plant beans, hope it’s not too late.
I have several pounds of rhubarb to stew and freeze. Yum. Let me know if you want any.
Crocheting a quickie baby afghan for soon-to-be nephew to send with MIL to Phoenix for SIL. She leaves on the 2nd. And have to finish Steve’s afghan before he leaves (haven’t touched it in 2 weeks).
Having Lemon Rosemary Salmon tonight with Pac Choi (which I hope is still okay) &/or Asparagus. Might be seeing Indiana Jones too.
Greens and Rice
Massachusetts Dept. of Agriculture
1 pound spinach, steamed and cut into 1/2 inch strips
2 cups cooked rice, brown or white
2/3 cup grated cheddar cheese
2 eggs beaten
2 tablespoons fresh chopped parsley
1/8 teaspoon black pepper
1/4 cup soft, whole grain bread crumbs
Wash greens and steam until tender. Combine the cooked rice, cheese, and eggs. Add parsley and pepper. In an oiled 8″x8″ casserole dish, alternate layers of rice and greens, ending with rice. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes. Serves 6.