It is so wonderful to find your words again. I am just finding Substack and changing my practice from Facebook first thing in the morning to Substack and what a delight to rediscover you
Before I go on, I must say Lyn, that each of your compost bins looks good enough to eat! I am wondering since you are on this veggie binge, if you ever store veg trimmings in the freezer to make vegetable stock. Looks like you could do it easily to have ready for your soups and stews. This said, I do like the pics very much just as they are!
By some strange coincidence one of my go-to breakfasts lately is an egg and egg whites omelet filled with sautéed sliced mushrooms, thyme and spinach with a bit of seasoned cashew yogurt and a slice of GF toast on the side. I've been a non-dairy, gluten-free girl for over 10 years and loving it.
Your Lily looks to be a wonderful side kick! Beautiful knowing eyes. Thanks for sharing your pics of her and your wonderful winter walk!
Yes, I have thought about saving the scraps for making broth… our freezer is overfill at the moment, though… trying to bake space for that exact thing! Then the compost will be filled with marvelously soggy veggies!!
Experimenting with what enables us to thrive is so fun! Take care.
Barbara Jean- Vermont is a magical place, but with less than 1 million people, it struggles as all places do. I’m excited to learn more about it as I connect more deeply over time.
It is so wonderful to find your words again. I am just finding Substack and changing my practice from Facebook first thing in the morning to Substack and what a delight to rediscover you
Before I go on, I must say Lyn, that each of your compost bins looks good enough to eat! I am wondering since you are on this veggie binge, if you ever store veg trimmings in the freezer to make vegetable stock. Looks like you could do it easily to have ready for your soups and stews. This said, I do like the pics very much just as they are!
By some strange coincidence one of my go-to breakfasts lately is an egg and egg whites omelet filled with sautéed sliced mushrooms, thyme and spinach with a bit of seasoned cashew yogurt and a slice of GF toast on the side. I've been a non-dairy, gluten-free girl for over 10 years and loving it.
Your Lily looks to be a wonderful side kick! Beautiful knowing eyes. Thanks for sharing your pics of her and your wonderful winter walk!
Yes, I have thought about saving the scraps for making broth… our freezer is overfill at the moment, though… trying to bake space for that exact thing! Then the compost will be filled with marvelously soggy veggies!!
Experimenting with what enables us to thrive is so fun! Take care.
Lovely, Lyn. I appreciate your photography and musings and admit that I've got a case of Vermont envy.
Barbara Jean- Vermont is a magical place, but with less than 1 million people, it struggles as all places do. I’m excited to learn more about it as I connect more deeply over time.