June homemaking #3 - just a jumble of stuff

Good morning 🌞

First, here is my new to do list 

I’ve been busy already and have walked and weeded and have a red, sweaty face to show for it 

My husband picked a few edibles this morning 

And he picked up our weekly Walmart

It’s not much but we had plenty of other stuff on hand.  Not shown- 3 boxes of Great Value ice cream sandwiches already in the freezer 

I’ve talked about zinnias many times. I’m so happy this batch of  volunteer zinnias in a front flower bed are starting to bloom. 

I didn’t plant this batch this year,  they grew from seeds spread from last year’s zinnias. 

He’s a little late but one solitary Easter lily is also blooming in that front bed 

Here’s a quick meal a put together in about 10 minutes.  Our oldest and 2 grandsons were here one day helping with a backyard irrigation pump (in the end it didn’t work though and the pump is going back to Amazon)

The veggie tray was already made and the onions cut up.  

I took 2 packs of franks and 1 pack of buns from the freezer- cooked the franks in water on the stovetop and toasted the buns in the broiler.  

We ate on the patio and there were no leftovers except chips.  

We have enjoyed so many meals on the patio this spring but summer heat is here now and we probably won’t be eating out there much at all.  

I hope you all are fine. 

I must confess I have had some “down” days,  just feeling so bad about so many things.  

But staying busy helps much more that just sitting so that’s my plan.  

❤️ Rhonda 

June Homemaking #2 - vegetables

Hello everyone,  

Today I prepared vegetables to eat today and to have for meals during the week.  

I made more pico de Gallo as there were some tomatoes in the fridge that needed to be used and we have cilantro growing in the backyard.  

My husband ate some with chips for an afternoon snack. 

I used all the chopped onions I showed last week so I chopped more today. 

I also fixed a simple crudités platter for lunches and snacks. 

A very simple dip to eat with those vegetables- about a cup of nonfat Greek yogurt and 2 teaspoons of dry Ranch mix.  

All these veggies made me want veggie soup so I made a half pot full of  basic veggie soup with ingredients on hand

It was carrots, onions, celery, cabbage, a few new potatoes, frozen green peas and corn —the wet ingredients were a 8 ounce can tomato sauce,  a 16 ounce can diced tomatoes and enough water to make it all soupy.  The seasoning was 2 tablespoons of dry onion soup mix, salt and pepper.  

We enjoyed it very much even if it was 88 degrees outside.  

What did you all cook today? 

❤️ Rhonda