Tending one's own garden involves a precarious balance of socialism (sharing with the critters who, after all, relinquish their acreage for our plots, and know good stuff when they see it) and knowing when to declare war. Today, it's war.

Thankfully, the groundhog doesn't seem to like the parsley. We have a forest of it this year, too, so I've been making tabbouleh. I still seem to be pregnant (this continues to surprise me, and I confess I'm a little bit--make that a lot--anxious about my upcoming 12 week scan on Monday, considering that the last time I lost a pregnancy, it was right before this appointment), and the Bean (that's what I've been calling it too, Cristen) seems to like fresh but salty things; this definitely qualifies. Make sure that the tomato is ripe, and that you chop the herbs into oblivion. You'll be laughing at the groundhogs, who don't know what they're missing.
Garden Fresh Tabbouleh
Garden Fresh Tabbouleh
1/3 c. bulghur wheat
1 1/2 c. hot water
1 1/2 c. hot water
1 bunch parsley, finely chopped
8-12 leaves of mint, finely chopped
2-3 scallions, finely chopped
1 tomato, diced
1 T. olive oil
3 T. lemon juice
1/2 t. salt
Soak the bulghur in hot water for 20 minutes or more until softened. Drain well and squeeze out excess water. Add parsley, mint, scallions, tomato, olive oil, lemon juice, and salt. Toss the ingredients together until they're well mixed. Enjoy!
8-12 leaves of mint, finely chopped
2-3 scallions, finely chopped
1 tomato, diced
1 T. olive oil
3 T. lemon juice
1/2 t. salt
Soak the bulghur in hot water for 20 minutes or more until softened. Drain well and squeeze out excess water. Add parsley, mint, scallions, tomato, olive oil, lemon juice, and salt. Toss the ingredients together until they're well mixed. Enjoy!
It might be an actual bean, given the way you've been eating. We joked that W was made of diet Coke and Chipotle. (A is made of Chipotle and iced tea, as he came after I gave up artificial sweeteners.)
ReplyDeleteWill keep you in my prayers this weekend. I expect an update on Monday.
much love
Man your recipes always looks sooo delicious.
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