Seriously, I have no clue.June 20, 2011
I vaguely remember a time where I knew what I was doing. I knew just what to wear, I knew how to do my job well, I knew how to handle the different people around me and I was feeling downright brilliant in the kitchen on many occasions.
The world was mine!
Now it seems the total opposite. I never know what to wear because it has to be nursing-friendly and not look too bad if it gets spit up on. I’m rearranging my whole working schedule around the finicky nature of the baby. And I certainly don’t have a clue what I’m supposed to be doing as a mom. Sometimes I stroll for hours in the heat just because it gets him to nap and gives me a little time to clear my head.
In the kitchen? I’m pretty sure I need to be avoiding dairy as it’s been giving Danny a hard time. Scratch the yogurt. Scratch the cheese sandwich. It’s all about something fast and easy…think, Michelle, think…
And then I pick up my CSA and pull out a handful of garlic scapes.
One again, no clue.
Some people are huge, huge fans of these guys. I personally have just never figured them out. But of course I was determined to make use of them anyway.
The CSA actually sent along an easy recipe idea, bless their farm lovin’ hearts, and I thought it was a great way to use the scapes AND the week’s pound of beets.
Beets with Garlic Scapes
Note: I cut everything one day, stored in the fridge, and cooked it another day.
1 lb. beets, scrubbed (no peeling required), greens reserved
1 small handful garlic scapes (or about 4 cloves garlic), chopped
3 Tbl. olive oil
salt and pepper
Chop beets into 1″ pieces. Chop greens roughly. Heat oil in large pan over medium heat and add beets. Toss to distribute oil evenly and cook, covered, for about 30 minutes. Beets should be soft. Add a few handfuls of greens and mix. Then create a hole in the middle of the beets and add garlic or garlic scapes. Stir to cook for a few minutes, don’t let them brown. Add salt and pepper to taste. Serve hot or cold.
Ha! Do you feel like you have a clue?