Hi everyone! Hope you all had a great weekend and are ready for this cold weather that’s to come. Here’s what’s been happening around here.
- My little sister works for Ali Express, a huge Chinese conglomerate, she manages the vacation and travel to Scandinavia and the Baltic States. She’ll always tell me that November is her busiest month because of 11/11. Have you ever heard of it? According to Madison Avenue Spy its Chinese version of an anti-Valentines day. “The shopping-focused day first started in 1993, by a group of Chinese college students, to celebrate the state of being single. The date November 11 (or 11/11) was chosen because of the ones– obviously. Elevens, according to numerology, is a “master number” which signifies intuition, insight, and enlightenment.”
- Hubs and I planted 350 bulbs – daffodils and tulips – in flower beds over the past weekend. I covered the beds where the tulip bulbs went to with netting to keep squirrels away and secured it with xxx. If you can’t do that and don’t have a dog who can keep the critters at bay, plant daffodils. Here’s an excellent article on how to naturalize bulbs.
- Healthy and quick weeknight stew of sorts, this isn’t really a proper recipe, feel free to play with it.
Chicken or turkey sausage or ground (I used sweet italian turkey sausage links)
Chorizo – I find ground chicken to be somewhat tasteless unless heavily seasoned, so I added 1 link of chorizo, a cured Spanish pork sausage, for flavor. Most grocery stores carry it. I freeze what I am not using.
1 cup of quinoa
Corn – fresh or frozen
Vegetables – literally anything except cucumbers, empty your vegetable drawer out.
Fresh spinach or kale, you can also use thinly sliced cabbage
I saute some onion and garlic in my Dutch oven, then brown the chorizo and ground chicken, add 2 cups of chicken broth and quinoa and let that cook till quinoa is done, about 20 min. If using raw carrots or cabbage, add that at the same time. 10 min before done, add other vegetables, I used frozen corn from Trader Joe’s, spinach and lots of cubed zucchini. Season but taste first, chorizo is often spicy.
