It’s been busy around here the past two weeks. We haven’t gotten much further on the garage, though that is the main project again for today. Most of the daylight hours, which are way fewer now, have been spent on outside projects.
We cleaned out the garden.
Hubby downed some trees, cut them up, hauled them home, split them and then I helped move the piles (this picture does not represent the piles, I had already moved them)…
…so he could stack all of the wood. It’s almost a work of art.
Meanwhile, I used the first of this season’s sweet potato crop in some African Stew, recipe at the end of this post.
Which we ate with a fresh loaf of bread (almost a year of home baked bread).
We added a new attachmentl to the pretty kitchen power tool. A grain mill, which seems to be heavy duty. I’m hoping to test it out today on some wheat grains I bought and I will be sure to report back on how it went. This is a terrible picture.
The African Stew recipe I use is from a children’s cookbook the girls got as a gift years ago. I have not been able to find a replica of this recipe online, so I’m going to type it out longhand. I’m sorry that I’m not tech savvy enough to be able to offer you a “printable version.”
2 T oil (I use olive oil)
1 onion, chopped
2 cloves of garlic, minced
4 cups vegetable stock
2 cups peeled, diced sweet potato
1 can chick peas
1/2 cup brown rice
1/4 t salt
1/4 cup peanut butter
2 cups chopped kale
2 T lemon juice
1 T soy sauce (I have made it without soy sauce and it was still yummy)
hot pepper, ground or flakes (optional)
*saute garlic and onion in oil until softened, then add 2 T stock and cook 3-5 minutes longer
*add remaining stock, sweet potato, chick peas, rice and salt
*bring to boil, reduce heat, cover and simmer for 45 minutes
*remove 1/4 cup of liquid and mix with peanut butter, pour back into stew and mix well
*add kale, cook 5 minutes
*add lemon juice and soy sauce and hot pepper to taste