What you do in your house is worth as much as if you did it up in heaven for our Lord God. We should accustom ourselves to think of our position and work as sacred and well-pleasing to God, not on account of the position and work, but on account of the word and faith from which the obedience and the work flow. ~ Martin Luther

Thursday, August 02, 2012

In the Kitchen















I've been freezing things and dehydrating since June, but yesterday I finally broke out the canner and I bet I won't be putting it away for quite some time. 

I was so tired by the end of the day (I am out of practice, you know) that we had only fruit and vegetables for dinner.  Potatoes, onion, garlic, and zucchini roasted at 400 degrees with olive oil, sea salt and crushed black pepper until crispy on the outside and exquisite within, sauted swiss chard and beets with the same treatment = perfection.  Topped with fresh peach wedges and blueberries.  No better way to end the day.

I have been wearing an apron daily lately, and I am finding there is not much else as satisfying as hanging up an apron at the end of a long, productive day.  Hanging it on the hook somehow feels like it finishes off the work of the day, and it is good.

9 comments:

...they call me mommy... said...

Gorgeous photos...love the beet stained finger tips, canned goods, and especially your last photo of your yummy meal! :)

Anonymous said...

Everything looks beautiful and delicious. That is my kind of meal...not much of a meat eater. I roast most of my veggies now...so flavorful. One of our favorites is carrot "fries" it's a great way to use up a lot of carrots. As always, thank you for the lovely pics and peek into your busy day!

Janet

Bonnie said...

Dear Rebecca-
You are hereby invited to come live at my house and cook for me once the baby is born. This is all I have wanted to eat lately, though I think you roasting an old shoe with olive oil sea salt and pepper could make it divine.
Love,
Bonnie

P.S. I have the exact same feelings about aprons, but then that probably doesn't surprise you.

P.P.S how did you do your squash, please and thank-you.

Bonnie said...

*You* is not supposed to be there, it's supposed to say *even* pregnancy brain.

Terri said...

I've spent all week in the kitchen making jam & pickles. I can't figure out how I can ache all over from just *standing* but I am! Love the photos.

Rebecca said...

Bonnie~ you mean the yellow canned squash? I tried out the "faux pineapple" squash recipe here:

http://hickeryhollerfarm.blogspot.com/2011/09/pineapple-zucchini.html

(I pinned it too)

I have never done it before, but the idea has me intrigued. And I certainly have enough squash to experiment! ;-)

Rebecca said...

Boy does all that look scrumptious! What is on top of the canned beets? Salt?? Doing beets today.

Rebecca said...

And yes, how do you do your squash? Thank you!

Rebecca said...

Rebecca~ 1/2 t. salt per pint, 1 t. per quart. OR you don't need to add salt at all.

I put the link to the squash recipe in the comment above.

Have fun today! ;-)