Snowy Day, not a Snow Day

Lots
of
snow
here
over
the
week-
end.
If it
had
landed
on
monday
I'll
bet
even
our
die
hard
town
would
have
declar-
ed a snow day. But it ended by sunday afternoon, and they're very efficient at plowing, so off to school! And welcome winter!

Ryan's lunch: roasted pumpkin seeds; mini banana blueberry muffin; steamed broccoli; mashed potato snowman w/black bean mouth & buttons; brown rice.

Friday was our second winter share pickup at our CSA. The bounty included 3 kinds of lettuce, spinach, baby greens mix, parsley, salad turnips, swiss chard, kale, carrots, parsnips, parsley root, celeriac, purple top turnips, beets, potatoes, shallots, red & yellow onions, leeks, popping corn, apples...and Brussels sprouts.

Now normally everyone says they don't like Brussels sprouts. But I cooked one stalk's worth anyways, and what do you know...Ryan was the only one who didn't want them, and Nate asked for THIRDS!

Sauteed Brussels

2 dozen Brussels Sprouts
2 T. Earth Balance
margarine
1/2 vegetable bouillon
cube (I like Rapunzel sea
salt & herbs variety)
1/4 tsp. kosher salt
1/4-1/2 tsp. lemon juice
freshly ground pepper

Remove sprouts from
stalk, then remove one
layer of outer leaves.
Trim off any remaining
stem, then cut in half.

Melt Earth Balance in
saute pan over medium
heat. Add bouillon and a
little water if necessary
to keep bouillon from
burning as it melts with
the margarine.

Add sprouts, salt &
pepper. Cook, stirring occasionally, adding lemon juice when sprouts begin to brown. When one side of sprouts are nicely browned, remove from heat and sprinkle with a little extra salt & pepper.

We served these with brown rice and a bowl of root vegetable soup, perfect after playing in the snow.

We decorated our tree and hung lights outside in time for the winter solstice. Dinner was a quick "picnic" before going to the Boy Scout Reservation's tree & light festival. We use their hiking trails a lot.
























Some of our favourite trees were a Lego ornament tree and one with recycled ornaments.

my little turkeys

I've got some cute crazy turkeys:































































All the food...
Nate and Dad adore
asparagus. They wiped
out both plates at home
and at the cousins'
house.

We're loving all the
leftovers, but I'm going
to have to make a second
round of mashed
potatoes, everyone's
favourite!

Favourite Mashed Potatoes

3 lbs potatoes, peeled, chopped
3-4 garlic cloves, peeled, cut in half
3 T. Earth Balance
1/2 tsp. salt
1/3 cup Tofutti sour supreme
fresh ground black pepper to taste

In a large pot, add potatoes, garlic and enough water to cover them. Bring to a boil. Reduce to a low boil. Cook 20-30 min until soft.
Drain potatoes, leaving a little bit of cooking liquid (1/4-1/2 cup) in the bottom of the pot. Add remaining ingredients and mashed potatoes with a fork. Stir to combine.