Busy Hands Homestead

When I think about the day in 2003 on which I met my husband, I think guacamole. There are many moments in our lives that I remember by the meals we shared. The last meal he cooked for me before I drove to New York for my summer internship in 2006 was Veal Marsala.  The meal that was waiting, sitting on the table, when I returned was a Spaghetti Squash picked up at the Farmer's market that morning. Even rockiest days of our marriage (so far), I will always fondly remember with side by side concocted candied orange peals and chocolate fudge.  The morning after Ivory was born, we pulled apart monkey bread while we stared across the tiny hospital room at that sleeping bundle.  The day after we came home from the hospital with we walked all over Stillwater, Oklahoma in 90 degree weather.  When we walked out of the door that morning we were full of new parent adrenaline and the fact that I had had virtually no sleep the night before seemed to matter litt...

2 fist sized beets (*roasted) 1 lbs of strawberries 4 (or more) ounces of fetta cheese 1/4 (or more) cup of roasted walnuts arugula dressing: 1/4 cup balsamic vinegar 1/4 cup olive oil 2 tbsp agave nectar garlic salt pepper * To roast the beets, set them in a oven safe dish and fill the bottom inch with water cover and bake for an hour or until the beets can be easily poked with a fork.  Let them cool and rub the skin off of them.  They are ready to be used. Place the walnuts in a dry hot pan and "fry" on the stove until the skins darken and they are wonderfully aromatic.  Remove from heat. Chop the beets and strawberries into equal sized pieces. Put on a bed of arugula. Since arugula is a peppery green, use as much or as little as you like.  Sprinkle with the feta and walnuts. Prepare the dressing. Whisk together the vinegar, oil, agave nectar and add garlic, salt and pepper to taste. Pour the dressing over the salad.  Toss and enjoy. ...