This, sir, is trench coat weather

It’s been all grey skies, drizzly clouds and a chill in the air the last few days. This is wonderful because it’s a great reason to wear all the long sleeved shirts and sweaters I unpacked from storage BUT for whatever reason I have been Just. So. Tired. lately.

When I wake up, I’m groggy and just want to cuddle back under the sheets, comforter, and quilt I’ve got piled on the bed. My fuzzy rainbow slippers are never far from my feet, and I’ve been burning apple orchard candles every day (right now, in fact).

I’m not sure if my recent extra-sleepiness has to do with the weather, or daylight savings changes, or maybe I’m B12 deficient again? No idea, but it sucks getting sleepy early and not being able to get out of bed like a normal person.

Also, my camera is broken, so you’ll have to settle for old photos for a while until my shiny new gadget is returned to me.

This is also cookin’-at-home weather… below are the pictures from when I made Basil Cream Chicken.

Basil in a bowl.

This recipe is a good excuse to use up the big basil leaves on Vincent’s plant. That thing is HUGE. And has lots of tasty leaves to contribute to my food.

You can see the bugs like it too — gross.

Pimentos. Colorful peppers!

I just love all the bright reds, yellows and greens of the pimento peppers I bought for this recipe. And I love that the peppers aren’t spicy at all.

Funny story — when we accidentally ordered pad Thai and forgot to say ‘mild’ I didn’t make it past a few bites before my face turned red and my tongue started burning. I am definitely a ‘mild’ anti-spicy girl.

The finished product is just heavy enough to be filling but not so much that I feel fat for the rest of the night. You know the feeling, yes?

The colors don’t really come through but since I took this under bad lighting with a cell phone camera with no flash I’ll let this one slide 🙂

Basil Cream Chicken

Tomatoes everywhere!

I have been harvesting the tomatoes. The early girls are bountiful and freaking delicious. The heirloom are rather funky to look at but they taste wonderful, and the little orange tomato-lemons are sweet and tender. My favorite though, are the teardrop shaped yellow tomatoes. I intended to put them into salads, but instead I just eat them straight.

The harvest isn’t as big this year as last. I’m blaming the weather.  I branched out more this year and tried new varieties, so it could be that I chose lower-producing plants this year also.

The tomatoes from last year’s fall harvest went into the freezer, so at some point we will be making homemade chili. Or spaghetti sauce. Something like that.

These early girls went straight to the salad bowl. Regular salad with the fresh Parmesan, green leaf lettuce and Caesar dressing. Croutons when I remember to buy them. And tomatoes!

Cutting up the Early Girl tomatoSalad in an orange bowl.Haha. My nails almost match the tomato in this lighting.

We didn’t JUST have salad for dinner. To go with it, I made a basil cream sauce and chicken.

Found the recipe using the AllRecipes.com app on my phone. Here, if you want to try. It’s really easy, and delicious. Especially if you have fresh basil around.

Is it just me or is tomatoes spelled funny? Every time I type that, I think “toma-TOES!”

Basil cream sauce, with chicken and red pepper instead of the pimentos the recipe calls for.

 

 

Dinner: Cream of mushroom soup

Howdy. At dinner time last night I walked into the apartment to find my man chopping mushrooms. He found this recipe on AllRecipes.com and with a big ol’ bag of mushrooms started chopping away.

Our version did not include thyme and my bowl had a big heaping of chives, because they are delicious.

You’ll find the mushroom soup recipe here.

To go with it we cooked cod in butter on the stove and grilled some yellow squash. Oil and vinegar and some whole grain bread whetted our appetites until the soup and fish were done cooking. Enjoy the pictures!