There always seems to be a bit of debate regarding the origins of this quote but it still remains one of my favorites & is such a simple but important message: “We don’t inherit the Earth from our ancestors…we borrow it from our children.”
Hope you all have a fantastic weekend & are able to do something great for this third rock from the sun that we call home. We’ll be doing some gardening this weekend. 🙂
Every day is Earth Day!
Continuing our salad week, we’re hitting the sweet side with today’s recipe.
We’ve tried many versions of Taffy Apple Salad over the years as we searched for one with a great punch of caramel flavor, a nice mix of sweet & salty, one that travels well and is people-pleaser.
After tweaking things a bit, the ratios in this recipe gave us what we’re looking for & this delightful Taffy Apple Salad is the one we’ve stuck with for a few years now.
We love using Spanish peanuts — they’re pretty & we prefer the larger pieces of peanutty goodness — but if you prefer smaller bits, using salted, chopped peanuts would work, too.
Regarding the apples, we like adding tart & sweet in the mix to keep things balanced. It’s fun to change-up the varieties to see what you prefer the most.
Enjoy!
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It’s been a spring salad week at our house — that always seems to happen this time of year — the fresh, crisp ingredients come out and we start moving away from soups & stews and eating a bit on the lighter side.
This simple slaw-style salad is quite the dazzler — vibrant red cabbage paired with green apples & julienned orange zest and it definitely has the wow factor on your plate. Super tasty, too!
Enjoy!
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Sometimes simple, quick breakfasts are necessary, but that doesn’t mean they have to be boring. We often make breakfast burritos using various leftovers — toss in some scrambled eggs and shredded cheese and goodness awaits!
We had tacos a couple of nights ago — basic taco-seasoned ground pork — and we also had some leftover rice pilaf. Warmed both of those in the microwave while scrambling the eggs. We filled low-carb tortillas with our meat & rice, added the scrambled eggs, sliced black olives, a little diced onion & red bell pepper, a dollop of sour cream and some shredded Chihuahua cheese and our simple, tasty, taco-inspired breakfast burritos were all set.
Though this weekend’s filling was pretty basic compared with some others we’ve made, truly anything goes! What are some of your favorite breakfast burrito fillings?