I am not going to be upkeeping this blog for awhile.  Our precious little baby boy has been diagnosed with leukemia.  We are updating his status at www.rowanthefighter.com

Part of getting ready for seeding has invovled numerous trips to town to pick up parts at tractor and equipment stores.  This is never a farm wife’s favorite job.  Most of the time it involves a lot of waiting, looking up part numbers, looking at confusing diagrams I don’t understand of machinery,  and calling back home to make sure the right part is being purchased.

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Spring on the farm gets very busy.  There is a wonderful feeling of everything coming to life as the cold ground thaws out and is warmed by the sunshine.  As the soil warms and the snow melts into the dirt, the dark moist earth becomes nature’s perfect underground greenhouse  for the seeds we are about to plant.  Right now we are working daily to ready the equipment for seeding.  I am cleaning out dusty vehicles, washing windows on machinery, picking up equipment parts, and organizing the shop.  When its time to seed, everything has to be ready to roll, timing is essential to giving the seeds the best start possible.

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Honey baked lentils is another great side to a BBQ main dish.  These lentils don’t look flashy but boy do they taste delicious.  The ginger and honey in this recipe almost make the lentils taste like a candied lentil.  It is optional to add bacon to this recipe, the bacon is a nice salty addition if you do decide to put it in.

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This recipe is from my Aunt Janet who knows how to put together a good meal!  She feeds branding crews and outdoor adventure friends with ease and everyone is always satisfied and asking for her recipes!

I have edited the original recipe a bit to include lentils.  They are a perfect addition to the black beans and sweet potatoes.  The orange juice in this dish adds a light sweet citrus flavor, balanced out by the warm chili powder and garlic flavors.  It makes for a great side for a veggie or meat burger.

Stay tuned. .  . I’ll be following this post with another of my other favorite bean and lentil side dishes.

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Grilled cheese and tomato soup, still one of my favorite meals.  This homemade tomato soup is delicious and with the red lentils added has a robust full volume and richness without additional calories.  I prefer to put the entire recipe of soup  through the food processor or blender.  It turns out delightfully smooth and hearty all at the same time.

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This is one of those meals that can cause serious cravings.  The contrast of the sweet red pepper and the salty green olives ensures it is made quite often at our house.  I love green olives so much that I always add 1/2 cup rather than the 1/4 cup the recipe calls for.  I know they are not for everyone, one of my kiddos picks hers out and the other devours them right off the bat.

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This is a classic lasagne recipe.  I have started adding red lentils into almost every food we cook that has a red sauce base.  They absorb all of the flavors well and are an indetectable low fat source of protein and fiber.

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This is the best chili in the entire universe and I am not afraid to say it.  Don’t let the long list of ingredients intimidate you, they are worth every teaspoon!  After your chili has been simmering all afternoon those spices meld together to make a not-too-spicy, full-of-flavor-just-right chili.

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I like this dish.  I ate it by the bowl full.  I was the only one in my family who liked it which worked well for me because I could keep eating bowl after bowl and not feel guilty about needing to share.

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