In an average year, it could be 90. What’s all this stuff about global warming? We are in the refrigerator here…
It’s partly cloudy and breezy too, just for fun. But the good thing is I have draped our sheets out to dry on our patio swing. (We are not allowed to have clotheslines. Homeowner’s regulations.) Of all the rules, that one seems the silliest to me. But we ARE allowed to have patio swings, so what if I use mine for a clothes dryer?
I am looking forward to the simple pleasure of sleeping on sheets with that lovely fresh outdoor smell tonight.
I will say that the spinach, chard, lettuce and peas that are growing in the garden don’t mind the cool weather one little bit. They are growing like crazy. Crazy enough that I picked spinach and chard and made one of my favorite dishes. I call it:
Spinach Timmies
(the real word is timbales, but that sounds weird to me)
You take about a pound of spinach or chard or both and cook it down for about 10 minutes, till it’s all wilted.
Then I drain it and squeeze out the extra water and chop it.
Make a roux of ½ cup (4 0z) non-fat milk and 2 Tablespoons of flour.
Cook that until it’s thick.
I mix the roux into the chopped spinach and add some salt and pepper,
And a teaspoon of chopped garlic.
Then I beat up 2 egg whites (you could use 2 eggs if you want, I am just trying to keep the calories down) until they are foamy, not too much.
Stir those into the spinach.
Then I add 2 tablespoons of feta cheese and about the same of parmesan.
I pop this all into a shallow baking dish (a smallish one) and bake it for about 25 minutes at 350 degrees.
Eat it with crusty bread.
It’s yummy if you like spinach…on a cold, partly cloudy, blustery day.