Perfect tasty little lunch and drippy good too.

 

All you need is some flat bread make your own or buy them.

 

Then you need to use this savory garlic cooking cream. It’s really good! The fiesta flavor is too. Don’t read the ingredients, I’m sure there’s some bad stuff in there.

 

Spread a layer of that cooking cream on, just like that.

 

slice up a bunch of vegetables on hand.

 

Put a few cooked pinto beans on

 

some corn,

 

Some red bell pepper,

 

Shredded lettuce,

 

cheese, any cheese.

 

salsa and cucumber pieces.

 

Now comes the tricky part, rolling it up. Good luck.

 

serve immediately.

 

It’s a drippy good mess!

 

Corn and Bean Wrap

ingredients

• Flat bread
• cooking cream garlic flavored
• cooked corn
• cooked pinto beans
• red bell pepper
• shredded lettuce
• grated cheese, mozzarella, cheddar whatever
• salsa
• sliced cucumbers

 

I started with TwoPeasAndTheirPod’s recipe and then shamelessly disobeyed it.

It started out by having Sweet potatoes and no pumpkins but that’s ok, sweet potatoes are supposed to be good for you. I forget why but they are. I do know when you add honey, maple syrup, and spices to them they taste like pumpkin pie filling.

 

I pureed 2 cups of sweet potato with 1/2 cup of milk and a combination of 1/2 cup maple syrup and raw honey. I’m making enough for two batches of granola bars here so don’t worry about my quantities.

 

This is probably the one time I actually put the dry ingredients in the bowl first.

 

But then I just can’t bring myself to dirty TWO bowls so the apple sauce, vanilla and sweet potato puree went in just like that.

 

I mixed pretty well and then decided I wanted to add some puffed rice to add a little contrast to the seriously sturdy, almost “too healthy” get-your-daily-fiber-and-then-some oats.

 

So I did.

 

I tossed in what was left in the chocolate chip bag. I’ll call it a cup.

 

Quick turn on the oven and grease the baking pan.

 

Pour into pan

 

press into pan. Bake at 350 for 30 –35 minutes.

 

I will not do this to get it out of the pan. …because the warm chocolate chips on the top got all smeared when I turned them right side up.

 

Cut into bars.

 

Serve or store in freezer.

 

Sweet potato chocolate chip granola bars

• 2 1/4 cups organic old fashioned oats
• 1 cup whole wheat organic pastry flour
• 1 cup puffed rice
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup sweetened sweet potato puree
• ¼ cup applesauce
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

     Sweet potato puree

1 cup sweet potato

1/4 cup maple syrup and honey

1/4 cup milk

blend until smooth

Preheat oven to 350 degrees F. grease an 8 by 13 baking pan with butter or oil and set aside.
In a large bowl, whisk oats, spices, sugar, and salt together. Then mix in  sweet potato puree, applesauce, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown.  Remove from oven and cool on a wire rack.
  Cut into bars.

 

I went to Big Frog Mountain and did actually see some little bears!


There were a few nice views


The fall colors of brown-ish are already here in places.
I think We’re looking back at Big Frog here. It appears the sun is on my back here so we must be looking north-ish. I’m not sure what the mountain ridge in the background is. Sorry, I wish I could be more help.


We were hiking along at a steady pace. Well, we passed this guy anyway.


About the time I’d pretty well figured I just wasn’t going to see any bears today somebody let out a part of a sentence that started and ended with BEAR!
I didn’t have time to rethink how badly I really wanted to see a bear. Or Shall I say How close and personal I wanted to see a bear.
 I started shooting 
-there was no time to change any settings on the camera, it was just hope for the best.
First Mama Bear boogied out of her tree and crashed through the under brush.


Then baby bear came down.


That’s when we noticed TWO more in another tree!
Excuse me, I’ve got to get a better angle… if I get eaten by bears just try to get the card out of the camera.


If the mother bear is over there am I sorta too close to the baby bears? Just a thought.


Maybe next time I’ll be able to hold the camera still.
                                         Have a bear-y good day.
                                                                             PN

Does anyone know what this flower is called? I saw it, thought it was pretty but don’t know what it is.

 

While we’re at it, is this Greenbriar, Dog Hobble or Cat Briar?

Well whatever it is officially called, supposedly it’s young shoots are reported to be excellent when cooked like asparagus. I don’t know I haven’t tried it.

I’m presently annoyed with the marks the thorns left on my shins.

Roasted brussel sprouts are sooo good! I’m dead serous about this!

These are so good you want to convince other people that they still actually do hate brussel sprouts just so you can eat them your self.

Last year I had roasted brussel sprouts at my cousin’s house and I’ve wanted to make some just like hers ever since! So I called her and she cheerfully gave me her recipe while in the middle of doing three other things including keeping up her side of a conversation with her super smaht little boy!

 

I did my best to follow her straight forward recipe and the disobeyed it a little ‘cause that’s the kind of girl I am.

 

I chopped, no pealed six cloves of garlic

 

Then sliced them.

 

I wanted more flavor in the Brussels so I cut in half any large ones.

 

A tablespoon or so of olive oil.

 

1/4 cup water because I didn’t want the scorched look.

 

seasoned with salt and pepper to taste.

 

Baked at 425 for 40 or 50 minutes.

 

I baked in two dishes one layer deep and combined after baking.

 

Eat for snacks before dinner with fingers.

Or if there are any left serve with dinner.

Yum.

Did I mention I really like Brussel sprouts cooked like this?

 

Roasted Brussel Sprouts with Garlic

• 1 lb. Brussel sprouts
• 6 cloves garlic sliced
• 1/4 cup water
• 1-2 tablespoons olive oil
• salt and pepper to taste

Bale at 425 for 40 – 50 minutes stirring at 25 minutes through.