The folks brought some propane for the barbecue the other day. We needed to use it today to avoid commotion in the kitchen as my mother in-law was agitated. She gets that way usually when we make lunch.
Anyway even with the cold and the threat of snow, and the teasing sun going in and out of the clouds, we were going out to the back, where we recently dug a patch of dirt so we can try to grow things. It's not big but it's something. We don't know what we're doing anyway.
We are so frustrated with being shackled and I am constantly having to fight feelings of anger. Digging up a plot is a good way to release anxiety depression and frustration.
While we were barbecuing I noticed the apple tree leaves are trying to bloom, and like me, it is not a fan of on going Quebec winter. Soon it will be next winter uuggghhh!
I had to relax and observe the freedom of the feathered friends that came tweeting to the tree. First a Chickadee. I used to feed them in the forest by hand.
After the chickadee came a woodpecker. I wondered if they are good for the tree, keeping the insects away, or could they hurt the tree. Anyway it was sweet to see.
As Marc did the barbecuing, I noticed a Robin on the roof. How nice for it to be flying anywhere while I am in a cage.
For the barbecue we grill tempeh.
Marinade for tempeh
- 1 cup water
- 1 tablespoon veggie broth powder
- 1/4 cup tamari or soy sauce
- juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion pwder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 5 or 6 drops liquid smoke
- 4 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon tomato paste
I left the tempeh over night and used the marinade to baste it on the grill. I Usually make tempeh in a pan without marinating ahead and it does the same job. You just cook it in the marinade for thirty minutes bringing to a boil than lowering the temperature and cooking until the liquid is evaporated. But we wanted to grill for the first time this year.
Usually grilling outdoors is done in warm weather while wearing shorts and having cold drinks. But for us it's full on winter gear.
Marc always takes over the grill as if I can't do it.
We had some green pepper, onion and zucchini around so we threw them on as well.
The tempeh was looking pretty dark but it wasn't burnt. The marinade gave it an extra dark color.
We had a bunch of spinach to use and wanted something on the side so we chose pasta with a spinach parsley pesto.
Spinach Parsley Pesto
- 2 cups fresh spinach
- 1 cup flat leaf parsley
- 3 cloves garlic
- juice of 2 lemons
- 1/4 cup olive oil
- 1/2 cup cashews
- 1 tablespoon tahini
- 1 teaspoon salt
- water to make smooth (pour a little at a time into the blender)
I added a jalapeno pepper but most people don't make a spicy pesto. We are just spice crazed.
I coated the pasta with most of the pesto and left some for the top of our individual servings. I can't get enough, even without the traditional basil.
Hopefully I will be able to grow some basil and herbs so I can pick it fresh as I need. I have to have patience but then again I have nothing better to do than watch a garden grow.