The First Day of Our New Normal — And My First Go at Pickling Asparagus!

June 4, 2013

  1. Emily Gensler says:

    I knew you would do great! You are an inspiration!! AND you still stuck to your whole food diet!! Wow!

    • erynlynum says:

      Thanks Emily! I think blogging the day kept me distracted from losing my sanity, hahah. It gave me something to focus on, I had a lot of fun taking the photos.

  2. Sandy Vorwerk says:

    I’m a friend of your mother-in-law. A friend from South Carolina gave me this Pesto recipe a while back. We like it. 4 cloves garlic, 1/2 cup pine nuts (I’ve used pecans and walnuts), 2 cups fresh basil leaves (pack tight), 1/2 cup olive oil, 1/4 cup grated Parmesan cheese, 3/4 tsp. salt, 1/2 tsp. pepper. Blend it all in blender or food processor. Enjoy

  3. Alan says:

    1) You have an absolutely amazing grasp of camera depth of field!
    2) Who is the weird looking guy holding Zeke and looking at the ceiling fan?
    3) Congrats on getting into canning.
    4) Congrats on a very successful day on your own!

    Now to share my pesto recipe, it’s not too hard. Start by frying up a rasher of baco. Drain. Liberally toss in bacon bits. Serving size is one.

    • erynlynum says:

      Thanks!! I think mom mentioned you actually like pesto; that you got it at Noodles and Co. once and enjoyed it? That’s where I got the inspiration for the dish I made with it, from one of their new spring dishes. I don’t know if you’d like mine, though, lots of veggies 😉

      • Alan says:

        Yes, I know its seems strange for my sense of taste, but I do like pesto. Been enjoying the new one at Panera too. Have to give yours a try next time we are together!

  4. Hey Eryn! I don’t usually make much traditional pesto, but soon (very very soon!) our CSA will deliver garlic scapes to us, I make this pesto and freeze it in small chunks.

    garlic scapes, diced for food processor
    dark lettuce, spinach, or radish greens
    olive oil
    salt and pepper to taste
    lemon juice to taste
    nuts (optional)

    1.) Process the scapes and handful of greens together.
    2.) Add olive oil until you get the consistency that you want.
    3.) Add salt, pepper, and juice to your taste preference.

    We LOVE this twist on pesto, and spread it on garlic bread and use it to make these Egg & Pesto Stuffed Tomatoes: They are delightful, and a great way to use up those tomatoes that seem to all come at once in July!

    • erynlynum says:

      Wow! That sounds great! I’ll definitely be trying this one. I think garlic scapes just became available at our farmers market, and of course we have plenty of spinach available. Thanks!

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Raising kids stirs something deep in our souls — an innate knowing that our time is finite. Taking my kids outside in creation, I’m discovering how to stretch our time and pack it to the brim with meaning. God’s creativity provides the riches of resources for teaching the next generation who He is and how He loves us. Join our adventure and discover inspiration and resources for refusing rush, creating habits of rest, living intentionally, and making the most of this beautiful life!

I'm Eryn, Master Naturalist, Author, & Bible Teacher

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