Lois, I am so happy to hear Coco will be okay!😊
Yesterday was lovely!☀️ Sunny & Warm
Today begins a string of rainy days. I’m okay with that, we do need it, just miss the sunshine. Hope you’re getting some too.
Haven’t planted my porch flowers yet, so not seeing the bees, but when I walk about the yard, there they are, on violets, dandelion, woods flowers! Does my heart good to see and hear them.
Your banana bread sounds good! I’m planning to try a new bread recipe, blender rice bread. Still haven’t found a decent GFree bread I like. Hopefully this will be it😉

DRESSING
1/2 cup (75g) raw cashews (or sunflower seeds for nut-free)
1/2 cup (120g) water
2 tablespoons (30g) white vinegar
2 teaspoons lemon juice
2 teaspoons dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
SALAD
One 15 ounce can great northern beans, drained and rinsed
1 cup (50g) shredded/matchstick carrots
1 large red bell pepper, diced
2 sticks celery, sliced
2 fresh large jalapenos, finely diced
2/3 cup fresh dill pickles, finely diced (not the juice)
Small handful fresh parsley, roughly chopped
salt and pepper for seasoning
Instructions

Add all of the ingredients listed under "dressing" to a high-powered blender like a vitamix. Otherwise you will need to soak the cashews for several hours or boil them to soften them first. Drain them and proceed. You will need to blend the ingredients until the dressing is completely smooth and no bits of nuts remain. You will have to scrape down the sides a couple of times during this process. Set aside to thicken while proceeding with the next steps.
Add the drained white beans to a large bowl and roughly mash them so they are no longer whole but not hummus.
Add the carrots, bell pepper, celery, jalapenos, and pickles.
Pour the dressing over the ingredients and stir for several minutes until well mixed and thick. Season with salt and pepper, as the veggies of course have no seasoning so I found that the salad needed some salt and pepper after mixing. Season to taste.
Place in the fridge for about an hour to marinade and absorb the flavors. Overnight works too if you want to make this ahead!
Garnish with fresh parsley right before serving. I loved to serve this with quinoa rice cakes for a lower calorie meal, but you could also spread this on sandwiches, toast or protein bagels.

Hi Lois!  Hope you had a good weekend!  We had the little one Saturday.  Mowed some yesterday and trying to finish up today before the rain!  Hugs!

Good morning Lois, dabbling in a few butterflies while I wait for a couple fairy friends to do some yellow/orange trails to catch up to me. Have a great day

How’s your cat doing?

Mushroom Pasta Recipe
Ingredients
8 oz (225g)fettuccine pasta (or your preferred pasta)
2 tbsp unsalted butter
1 medium yellow onion, thinly sliced
8 oz (225g) cremini or white mushrooms, sliced
2 cloves garlic, minced
1 tsp oregano
1 tsp. smoked paprika
Salt and black pepper to taste
2 tbsp tomato paste
1 cup  vegan Culinare cream
1 cup vegetable broth
fresh parsley, finely chopped
2 cups fresh spinach leaves
Handfull Grated vegan cheese
Instructions :
Cook the Pasta
Boil pasta in salted water according to package instructions. Drain and set aside.
Heat butter in a large skillet over medium heat.
Add onion and sauté for 3–4 minutes until soft and translucent.
Stir in mushrooms and cook for 5–6 minutes until browned and tender.
Add minced garlic here and cook for 30 seconds until fragrant.
Add spices over the mushrooms. Stir to coat.
Add tomato paste and cook for 1–2 minutes, stirring constantly to deepen the flavor.
Pour in broth and  cream, stirring to combine. Bring to a gentle simmer.
Let the sauce reduce slightly for 3–4 minutes (it should thicken enough to coat the back of

Aw I really hoped it'd be a nice surprise! Very happy, please enjoy xx

Ah Lou's, that is the Best news!!! So happy for you all 🥳🥳☺️☺️☺️ xxxx what a relief xx

Hi Lois, you're welcome ☺️ how's Coco? Xx

🤗

Aw, Lois. I will be keeping you and Coco close in my heart.💗
Keep enjoying outdoors to help ease your mind. I love it crack weeding…Haha!😊
We have frost warnings the next couple of nights, so I covered hostas, peonies and clematis that are in bud. Leaving them covered too! 😅
Big Hugs!