Stellar Parenting 101

This was not weeded properly before winter, I am paying for it now but the sun is shining so it makes the hard work a little more pleasant.

Until the fork breaks.

Then I had to run out for a new one

and while I was out got one of these - Yum-O!

and this stuff because I am going to weed less this year.

And since I get to look at these

and eat this it makes it worth all the back breaking work. We have never had asparagus this early and although our bed is still young ( meaning we don't pick it all) we are really enjoying adding to meals. Last night I made a warm potato salad. It was dead easy, you can do it too.

- heat the oven to 425

- Cut 8 small/medium size potatos into bite size cubes ( I use 2 per person)

- toss them onto a large cookie sheet so there is only one layer

- slice up an onion and add it to the potatos.

- Pour olive oil over the onion and potatos ( I have no idea how much, enough so they are all coated, be generous) add freshly ground salt and pepper and then mix it all up .

- Chuck the cookie sheet in the oven, stir after about 10 minutes and then add full pieces of asparagus ( a bunch from the store is about how much I had from the garden) to the pan. If you cut them up first they will cook to fast.

- After another 10 minutes take the whole thing out of the oven. The asparagus should be a little on the crisp side. Feel free to cook things longer if needed, use your judgement. Let it all cool a bit on the pan.

- Then dump the potatos and onions into a large bowl with any oil that is still on the cookie sheet.

- Cut up the asparagus into bite size pieces as soon as it is cool enough to touch

- then add a handful of chopped fresh basil and a another handful of chopped chives

- pour 1/4 to 1/3 cup red wine vinegar ( start with less and taste it) over the whole thing and mix it up.

Eat it warm, it was sooooo good.