This is going to be a little hodge lodge post of this week’s stuff. There’s a delicious recipe at the end so either hang on or scroll on down! Jumping back into reality after a week of vacation has been the main theme of the week for all of us and between that and maybe the time change I (and we) have been a little tired – so that makes Friday even better than usual!
Here is a good quote I ran across thanks to tinybuddah.com:
“The primary cause of unhappiness is never the situation but thought about it. Be aware of the thoughts you are thinking.” ~Eckhart Tolle
I’ve had this in my mind all week. I think because the Third Son told me one day that I didn’t seem to be happy “like I used to be”. Was he really just calling me a grouch? Where did that come from? Since I don’t want to come across as grouchy I guess I better start re-thinking things.
The other thing that happened this week was TWO GLORIOUS DAYS OF SUN! I mean the kind of perfect Spring time feeling days that just have to make you smile! I took full advantage. The minute the first twinge of Spring hits the air I start itching to get outside and plant something or lots of somethings. Maybe it has to do with growing up up on my grandparents’ farms. I’ve always loved the getting dirty and the entire process. My mother had the same love. She always had something blooming and growing. Her real prize was her roses. She always had a beautiful bed of blooming roses – and earned a few First Places in the Rose division of the local Flower Show. She loved them! I think they are far too much work! She also loved to plant any and everything with no particular rhyme or reason. She might have a grapefruit tree growing in a large pot right by an amaryllis. She had kumquat trees the boys loved to eat right off the tree – growing right beside her rosemary and herbs. She loved it all and the more the merrier! I’ve been know to divide her lilies and irises and move them to my own garden. I’m not a very good “gardener” but I do love it. I’m better at container gardening. I love combining non-flowering, flowering and trailing plants in a pot. I love making the combinations. In my next life that’s what I would do . . .
And I found a GREAT site for inspiration! Check out Carmen Johnston Gardens for beautiful containers. She currently has a different one for each day in March. Stunning! I’m a little like my mom, too, in that I love all the plants. Going to the plant store can be like going to a buffet. I want more than I need and often buy more than I can plant before they begin to wilt away . . .
So, the highlight of my week was this:
Since The Husband is away I snitched his truck and filled it up. I mean really filled it up! I scoped out the plant store the day before so I could go in with a plan and not my usual haphazard buy anything that looks pretty . . .I had some shade areas that were perfect for Lenten roses and Lily of the Valley. I have a new fence for Evergereen Clematis and Evergreen Jasmine. I have huge pots by the pool that had these awful bedraggled palm trees from the previous owner. They desperately needed replacing. I got lots of green and white blooming, trailing and filler for those. And I have a perfect sunny spot calling for good old fashioned Shasta Daisies that remind me of my grandmother. I am like a kid in a candy store – at Christmas!
That kept me busy for our two beautiful sunny days. I also include the digging, hauling, squatting and dumping in my workouts for the week! Try it – you’ll do the same! I had these two guys keep me company while I worked . . .
This week I also made a pretty good dinner if I say so myself! It’s a great, easy, feed anyone kind of meal. If you are looking for a healthy dinner, sugar free dinner, healthy chicken or paleo dinner, this is for you. You can use ghee or olive oil – whatever is good for you. My boys ate the entire chicken so my idea of leftover chicken for chicken salad just didn’t happen. Here’s the recipe!
ROASTED CHICKEN WITH CARROTS
5 tablespoons ghee, divided, or olive oil
10-12 cloves of garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried rosemary or oregano
8 large carrots, sliced into sticks
1 whole chicken
1 lemon, quartered
preparation:
Preheat the oven to 375F.
In a small bowl, combine the ghee and garlic with all of the spices. Place the carrot sticks into a large roasting pan and toss to combine with 2 tablespoons of the ghee mixture.
Place a roasting rack inside the pan and place the chicken onto the rack and place 2-3 of the lemon quarters inside the cavity of the chicken.
Brush the chicken with the remaining ghee mixture to coat it evenly. If necessary, tie the chicken drumsticks together with string. Squeeze the remaining lemon over the chicken and carrots.
Roast for 60 minutes (15-20 minutes per pound) or until the internal temperature of the chicken reaches 165 degrees F when inserted into a meaty part of the leg, avoiding the bone. Let the chicken rest on a cutting board for at least 10 minutes before serving. Remove the roasting rack from the pan with the vegetables.
While the chicken rests, place the vegetables back into the oven to continue to roast and caramelize for an additional 10 minutes or more to your preference, giving them a stir to ensure they’re evenly coated with any drippings from the chicken.
Serve the roasted carrots with the chicken. You can find this recipe on The 21 Day Sugar Detox.
That about does it. Except for this. . . Lu has become obsessed with a tennis ball. This is how she waits for you to throw it! I labeled this Pure Joy on my Instagram feed. Don’t you agree?
What puts you in the Springtime mood? Does the time change affect you? Do you garden? Get overwhelmed in the plant store? Love it or hate it?
Hope you find a hint of Springtime! Enjoy your Day!
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