The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer). As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber. To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few. I’ve already harvested fresh herbs for the winter. There are various methods of doing this, everyone does it in a different way. I like to freeze some of my herbs that I chop up and place in an ice cube tray. I then add either olive oil or stock and freeze the cubes. I pop them into a ziploc bag, date them and enjoy them through the winter months.
Those of you who have been following Safari of the Mind this past summer will know that I’ve been inundated with fresh vegetables from the garden where I volunteer at. We have about 6 raised beds with an assortment of vegetables. There’s nothing quite so satisfying than picking your own fresh produce that you’ve toiled so hard at.
Allowing oneself life’s simple pleasures every so often is high on my agenda. Sometimes I go through phases when I allow myself such indulgences. My no-guilt period goes flying out the window, I crave carbs and sweet delights. I try my darnedest to adhere to rules I set for myself, but they don’t always work and I fall off the wagon. Do you ever find yourself in such a dilemma? I know I do. This was a case in point. I had taken these moreish toffee squares for a dessert on 2 different occasions and naturally I made a batch to keep 🙂 They were quite a hit. The recipe is very simple and pretty versatile. You can add whatever strikes your fancy.
We had a real hankering for a roast of sorts this past weekend. Except for a whole roast chicken with trimmings, we don’t tend to cook roasts as much as we used to. We do enjoy a nice lamb roast every once in a while, but it had been years since I’d cooked a pork roast. So I thought, I’d go all out and cook it Cuban style, complete with black beans, rice and plantain rounds pan-fried in olive oil for sides. Let me tell you, this pork roast was extremely flavorful, tender, smoky and juicy. It had just the right amount of seasonings, spiciness and zest to make it a one hit wonder! It is all in the marinade folks (which I left overnight in the refrigerator). Look at that charred top, I loved it. Serve it up with Cuban mojitos and you’ll think you’re on the beaches of Cuba, with island music ringing in your ears 🙂