"Welcome Victoria701,
Congratulations and welcome to Top Mommy Blogs! Please take a moment to read over this email."
and then there was a bunch more stuff, but the point is my blog was accepted! Yippee! I have a link on the left where you can click to 'vote' for me if you like this blog and also you can check out many other great blogs by moms!
Now back to Veggies X 3:
This morning I got my daily email from Freebies 4 Mom and she shared that you can get a coupon good for a free can of Red Gold Tomatoes when you go to their facebook page and like them! Here is the link to her post.
I was on Pinterest and thanks to Glenda of Busy-at-home.com I found the most wonderful site for starting a garden. On a scale of 1-10 this website gets an 11 for ease of use. It's called Sprout Robot . You put in your zip code and tell the site if you want to have a container garden, a small garden or a large family sustaining garden. Next you pick what you want to grow in your garden and it sets up a time line detailing when to plant and how to plant based on your zip code. Best part, step by step illustrations!
Finally on my Veggies theme, Last night I made Roasted Brussel Sprouts with a super simple recipe from Ina Garten. Click or read below!
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams
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