The art and heart of homeschooling
As we head into the summer months, my beloved slow cooker switches into high gear. See, I try and avoid using the oven if at all possible, so the slow cooker gets a lot of use. We all know you can save money and feed the many by serving garden vegetables. One way I save is by having veggie night once a week. And sometimes
Sliced, dipped, dredged and fried tomatoes equal a plateful of delights as the showcase of veggie night. It’s an annual treat. I make fried green tomatoes maybe twice a summer. Veggie plate night, of course being a frugal way to feed our hodgepodge. And fried green tomatoes, of course being a way to liven things up a bit. Just three ingredients, of course. Join me
