When I left the house this morning, I had a plan for dinner. Tacos. I’m not one of those who lives for Taco Tuesday. Tacos are a quick and easy meal. So faculty meeting Mondays make for great taco nights. Let alone that they are one of Megan’s favs and she’d be eating a late dinner herself because of field hockey.
I pulled into the driveway just around 5:00. Billy wasn’t home. He’d escaped from his at home office to go watch Megan’s game. Alone. All the alone time to create and execute dinner. Megan’s part was easy – ground the chicken, add the seasoning and heat up the tortillas. It was our part that had my creative juices going. I couldn’t wait to see what the garden was going to contribute to our Monday meal.
After feeding Maci, she and I headed back to the garden basket in hand. First stop eggplant. Three just right Black Beauties hung waiting to be cut. Snip. Snip. Snip. Next stops, our second crops of lettuce and kale. A few snips here and few snips there. Slowly, our basket began to fill with what would be Fall Garden Surprise for Tacos. I glanced over at the spinach. “Add me!” I heard them call. I moved over and a few more snips and I began to feel satisfied with the harvest. Maci and I headed back to the house and I remembered Billy had pulled up a few small beets earlier in the day. I began to picture how this would all come together.
Peeling and dicing. Dicing and peeling. I rolled the eggplant, beets and kale onto the sheet pan, added a little salt, pepper and olive oil and into the oven they went. The chicken cooked a top the stove and I cut up the lettuce and spinach. The aroma of Fall Garden Surprise for Tacos filled the house.
Satisfied with my creation, I let the heat from the oven work it’s magic on our homegrown veggies and waited for Billy and Megan to join me for dinner.