Low Key Easter Weekend Recap
Y'all it almost happened. It seemed like it was almost a perfect carpet install. Then the dude grabbed a broom and swept all of the carpet on top, swept the floor, then swept the stairs going downstairs. Thanks for taking our clean carpet and giving it a fresh layer of unknown dust and dirt all over it. Then we looked when they left and saw a gap by the baseboard on the landing we weren't happy with and I know they had to have seen it so I fear shoe molding is in our future which we hate. The final "of course?" We had a TON left. Like enough to recarpet another set of stairs easily. Uh, why are you sending someone out to measure to give us a quote and we have enough left over to carpet another set of stairs and have enough of another piece for a big strip in front of the washer and dryer. This goes well beyond the "10% waste" they have you get. (It stretches 2/3 the length of our basement) So begins the process of trying...
I have to admit I wasn't sure how much I would like this but honestly it is awesome. Great way to get some seriously healthy food while still pleasing your taste buds. You never cease to amaze me!
ReplyDeleteOh wow, this looks so pretty! The colors and the glaze make it so inviting. And it sounds like it was a wonderful success! You are one patient gal to try these new recipes and tweak to your liking. A master chef, indeed!
ReplyDeleteTurnip is a staple where I live! I eat it at least once a week. When my kids were younger they would sometimes complain about having to eat turnip, so a friend told me to sprinkle some brown sugar on the turnip while still hot. Let it sit for a minute then mash. The sugar sort of melts. My kids loved it, and to this day will only eat it if it has a little brown sugar on it! I boil turnip with carrots, cabbage and potato to have with roasted chicken or beef, and make a gravy with the "pot liquor" and drippings from the chicken/beef. I also add diced turnip to homemade soup and stews. I guess our ancestors liked turnip because it keeps well during the cold winter months in a root cellar, and we got used to eating it regularly. I'm going to try your recipe as well, looks so good, though it may be with regular carrots, haven't seen colored carrots for a while, and will improvise with the honey.
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