I belong to two book clubs and, once a year, we get together in December to share inspirations. These can be poems, stories, readings, and even songs. One dear friend sang us a Santa Mouse song. It is extraordinary. The Garden of Daily Living message touched me the most, and I thought it would be an excellent way to start our year together. I researched and could not find the original author. It is a simple message that goes straight to the heart.
“A Garden for Daily Living”
Plant three rows of peas:
Peas of mind
Peas of heart
Peas of soul
Plant four rows of squash:
Squash gossip
Squash indifference
Squash grumbling
Squash selfishness
Plant four rows of lettuce:
Lettuce be faithful
Lettuce be kind
Lettuce be happy
Lettuce love one another
No garden should be without turnips:
Turnip for service when needed
Turnip to help one another
Turnip the music and dance
To enjoy our garden
We must have thyme:
Thyme for fun
Thyme for rest
Thyme for ourselves
Water freely with patience and
Cultivate with love.
Peace, hugs, and enjoyment from my home to yours, Sandy
Maple Bacon Brussels Sprouts
8 slices thick-cut bacon, chopped
2 lb. Brussels sprouts
1 tsp. kosher salt
1/8 tsp. ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup
In a large cast-iron skillet, cook the bacon over medium-high heat for 6-8 minutes or until crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate.
Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize. Stir in the salt and red pepper and continue to cook an additional 6-8 minutes or until Brussels sprouts are just tender.
Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels sprouts.
Roasted Vegetables with Pecan Crumble
CRUMBLE:
1/2 c. packed dark brown sugar
1/2 c. pecans, chopped
1/4 c. all-purpose flour
3 Tblsp. salted butter, at room temperature
Pinch of smoked paprika Kosher salt, to taste
VEGETABLES:
4 medium sweet potatoes, peeled and sliced into 1/4-inch-thick rounds
1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes
1 lb. carrots, peeled and cut into 2 1/2-inch sticks
3 Tblsp. olive oil
2 tsp. fresh thyme, chopped
1 1/2 tsp. kosher salt Black pepper, to taste
FOR THE CRUMBLE: Preheat the oven to 425° F. Line a baking sheet with parchment paper. Combine the brown sugar, pecans, flour, butter, paprika and a pinch of salt in a medium bowl and mash with a fork. Spread the mixture on the baking sheet and bake until everything has melted together and the crumble is golden brown, 5 to 7 minutes. Let cool completely, about 20 minutes. Use your hands to crumble the mixture and set aside.
FOR THE VEGETABLES: Combine the sweet potatoes, squash, carrots, oil, thyme, salt and a few grinds of pepper in a large bowl and toss. Divide the vegetables between 2 baking sheets, spread them in an even layer and roast, switching the pans halfway through, until the vegetables are softened and golden brown in spots, 30 to 35 minutes. Transfer to a platter and top with the crumble.
Whiskey-Glazed Carrots
1 stick butter, divided
2 lb. (to 3 pounds) carrots, peeled and cut into thick circles
1/2 c. Jack Daniels or other whiskey
3/4 c. (to 1 cup) brown sugar
1/2 tsp. (to 1 teaspoon) Salt
Freshly ground pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.