Growing up I was never forced to eat vegetables, in fact, for the most part they were never cooked. My mama on occasion would cook herself green beans, cauliflower and cabbage. Always when my papa was not around, either on a business trip or at work. I wouldn’t try it, papa said they were nasty and the smell was nasty too. It turns out that my papa’s mama would force him to sit at the table and eat a pile of vegetables he hated which with his stubbornness usually ended in a stand off that lasted hours. The only vegetables he would eat was succotash, green peas, corn, potatoes and green salad. It wasn’t until I was around 30 did I try broccoli, cauliflower and asparagus. Cooked the right way, I loved them all.
Asparagus, by far, is my favorite vegetable. I love when spring hits and the grocery stores are full of fresh asparagus, the small pencil like size. Although I have bought the larger ones and surprisingly, some turned out tender as the narrower ones. When in season, asparagus is really cheap, grocery stores and farmer’s markets run some really good deals on them. Continue reading “Lemon & Thyme Roasted Asparagus”
Banana bread is great for breakfast, brunch, dessert or just as a snack. It is a very versatile recipe that you can add other ingredients to. I add walnuts to make banana nut bread but you could add any nut of your choosing. You can add other ingredients such as oats, raisins, peanut butter, chocolate, etc., the possibilities are endless.