Spring break is finally here and I have decided to spend it in the garden. Brushing off the potting shed, organizing pots, inventorying supplies and generally, getting started on the growing season. This week, I will fix some garden beds and rototill in some compost and nutrients. My herb bed really needs some TLC . Next week, I will plant lettuces, cabbage and spinach.
In four weeks, the tomatoes, etc. will be plated after the threat of the last frost is over. That gives me three weeks to focus on the herb bed.
This week, I will also finish the baby's Easter outfit and can't wait to show you.
Given my garden duties and sewing planned, I am eating simple but delicious dinners that will make tremendous leftover.
Crunch Salad with toasted pecans, broccoli and leftover pork
Peach Glazed Chicken Breast
Garden Salad with goat cheese, cranberries and Balsamic Vinaigrette
Baked Chicken Tacos
Seven Layered dip with chips
Out with family
Five Cheese Penne with a Buttered Crust
Greek Kabobs with Tzatsiki Sauce