I’m a messy person. I like to pretend I’m not, however the facts are all over the floor (facts may allude to clothing items). I’m not dirty – I don’t leave food on the floor or anything, but I find my house to be in a constant state of disarray. I sometimes watch TV shows where there’s a Police Search Warrant or someone dies, and their house is entered. “This house looks like it’s been trashed by thieves…I wonder if they found what they were looking for?” My character would pipe up that the house likely hadn’t been trashed by thieves, rather I am a piglet living in my little sty. My mum’s so clean and tidy, and I have no idea why I can’t seem to do that. My partner and I seem to have a million various books strewn about, or I have a knitting/weaving project going, or I need the whole table to store 50 mandarins needed for a wine recipe I want to make or maybe I’m organising my seeds into little containers, or even working on my garden “scrapbook” file… The funny part is I don’t even own that much stuff but I do have a lot of jars for when I add to the science lab and make more sauerkraut or kimchi or apple cider vinegar. I’ve got a cutely named “ginger bug” on the go presently. Am I alone as a messy adult, though?
Bless this mess! Not my house mess, but this messy salad. It was delicious and messy and wonderful. The chippies were yummy, the seeds crunchy, and those little sprouts so flavourful, fresh and exciting because I picked them straight from my gutter-garden in the greenhouse. Most of my dinners are now eaten in the greenhouse, by the way. With the Boy at work, it’s a bit exciting to sit in the outdoor-but-indoor spot, especially when it’s raining outside. Or in this instance; especially when I want a lot of fresh sprouts!
PS a note on chips – when I bake them, I don’t use oil. When I’ve finished, I pour them into a bowl. I then drizzle with vinegar and sprinkle with spices/seasoning. The vinegar helps the flavour stick in the same way oil would. The flavour of the vinegar tends to be rather mild, so it works well with most spices.
- ½ cup cooked quinoa
- 1 sweet potato, sliced into chips
- 4 medium potatoes, sliced into chips
- 3-4 TB white wine vinegar
- ½ tsp smoked paprika
- ½ tsp curry powder
- 4 TB pumpkin seeds
- 1 TB hemp seeds
- 1 cup sprouts - pea, amaranth and broccoli used
- Line the chippies onto a baking rack. Bake for 25 minutes at 200*C or until they are soft and beginning to brown.
- Once they have finished cooking, add the chips to a bowl. Sprinkle on the vinegar. Toss to coat. Add the spice and toss again. If the spices don't stick, add a tad more vinegar.
- Serve by placing the chips onto two plates. Sprinkle with quinoa, seeds and sprouts. Season with salt and pepper. Simple and delicious.