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Peas, please.

Dan picked all the rest of the peas yesterday and I shelled them. We ended up with three cups of peas for me to do something with. So… dinner and breakfast!

Ruh row.

The clouds looked a wee bit rowdy when I went outside to dispose of the pea pods and moments after I completed the task, really high winds arrived. It peeled a lot of the delphinium flowers off the plants in the gardens.

There was some lightning in the neighborhood as the electricity kept blinking off and then back on, but the winds might have been the cause of the outages. Then the weather settled down to just pouring. Yay! Rain is good.

Back to peas.

Yukon Gold potatoes diced and then boiled, with the addition of roughly half of our pea harvest.

Then I made a bechamel sauce, and combined it with the potatoes and peas, and baked it for half an hour.

Dinner is served!

This is something that my stomach likes, and it has great subtle flavors, plus it makes great leftovers for another dinner or several lunches.

While that was cooking I chopped up vegetables for breakfast cooking.

Seeded and diced jalapeno pepper.
Diced half a sweet onion.

This is cool because it was the last sweet onion I’ll have to buy this year. All the onions in our garden are growing really well and some of them are large enough to start harvesting.

Seeded and diced red bell pepper goes in the bowl next.
Seeded and diced green bell pepper.
Remaining peas in a different container.

Everything went into the fridge for the morning.

So tofu scramble time was today. I put all the chopped vegetables and peas into a large skillet with olive oil, salt, pepper, a couple of teaspoons of smoked paprika, and a quarter teaspoon of ground chipolte spice, and cook over low heat until everything is soft.

Using super firm tofu, dice it up and put it in a food processor and make it finely minced. Transfer the tofu to a larger bowl, add a couple of tablespoons of soy sauce and a couple of tablespoons of nutritional yeast, and mix together. Then add the tofu mix to the cooked veggies and combine well. Cook and stir occasionally for about 15 minutes, and then add slices of Chao cheese on top and let that melt (a lactose free cheese which is also tofu based and melts great!!!!) Fix toast. Breakfast!

Pretty colors, and really delicious. Plus the best part of all is leftovers for a couple more breakfasts!

While breakfast was cooking we had company. A Long-tailed Weasel was on the front porch investigating everything, and following the weasel was a baby bird!!! We kept telling the baby that was such a bad idea but nobody was harmed. By the time I thought about getting a picture of the beautiful little weasel who was dressed in his summer finery, he ducked under the deck to continue with his hunting. So cool!!! We hadn’t seen any of those little guys here yet, even though we know they are in the area.

Today more rowdy weather is planned for the afternoon. Hopefully we get as much rain as they are predicting and no lightning to spark off a forest fire.

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