Swiss Chard

I have a lot of swiss chard in my garden and had no idea how to cook it. This is a variation of several recipes I found online.

2 tbsp olive oil
large pinch of red pepper flakes
a large teaspoon of pre-cut, ready to go garlic
large bundle of swiss chard (washed and cut into approx. 1 inch strips)
teaspoon of butter
salt

In a large pan, let olive oil, red pepper flakes and garlic sautee for about a minute. Then add swiss chard.

(My swiss chard filled the pan)

Let this sit for about five minutes. Stir. Cover for about five minutes again. Add teaspoon of butter and salt. Stir. Eat.

(I ate mine with the bread I made the other day.)

I am very certain that I used far too many red pepper flakes. I think I seriously underestimate red pepper flakes. I liked the dish, but probably would have liked it more with less red pepper.

Simple Sandwich

I haven't been around my own computer lately with internet access.

Just wanted to show you all this glorious sandwich that I conquered earlier this week:It's made of homemade bread, fresh picked lettuce from my garden and extra sharp white cheddar cheese. I wish I had a tomato, but this simple sandwich was quite good enough for me at the end of a busy day.

Whole Wheat Bread, Eaten!

Once the bread finished, around midnight, I had a very hard time waiting for it to cool. I waited for about three minutes, grabbed a potholder and went for it.







The outside was pretty crunchy- and there's a lot of outside surface because it was so oddly shaped. I thought it might have been a little on the dry side, but totally not intolerably so. I spread some butter on it and was super happy.

This morning, the bread was entirely different. It is very possibly due to the fact that I put the bread back in the loaf pan, covered it with plastic wrap, put that back in the bread machine and covered it with a towel. (We have knats who really like food. I'm trying to discourage them.) This morning, the bread was much softer and much moister. It was a wonderful breakfast.

I think next time I use this recipe, I'll add a little more butter, and maybe a little more honey. When I was eating it this morning, I came across a sweet spot where there was just a very light drizzle of honey left. It was delicious.

I have good feelings about this bread machine.