This weekend Henry and I were in charge of the Farm while Taylor was away.
We thought we had everything under control. After a productive day we kicked back with a little Tim McGraw and a few cold brews.
As luck would have it, our first night in charge a huge wind and hail storm ripped through the valley. Before I knew it, it was 2 o’clock in the morning and Henry and I were moving all of our seedlings from the propagation house (which had just lost its plastic cover in the storm) into our house.
Every counter space in our kitchen, bathroom, bedroom, and living room was being occupied by seed trays. It was the middle of the night and we were wet, cranky, and had to be up early for another project. I have never missed my husband more than at that moment!
After only a few short hours of sleep we were back at it. The storm had passed and we were able to fix the propagation house and put the seed trays back where they belong.
Thank god the greenhouse up at the farm is almost done! Our set up here is not very reliable.
The good news is the weather forecast is looking up, Taylor is on his way home, (thank god!) and I have these pear, blue cheese, and red onion toasts to thank for my sanity.
Wherever you are, I hope you had a more restful weekend than us. But if things got a little crazy for you I highly recommend winding down with this tasty little number. Cheers to a brighter week!
Pear, Blue Cheese, and Red Onion Toast (serves 1)
1 thick slice of french bread
1/2 of a pear, sliced into 1/4 inch slices
a few tablespoons of diced red onion
a few tablespoons of blue cheese crumbles
Preheat the oven to 425.
Drizzle bread with a little olive oil. Layer on the pears, red onion and blue cheese crumbles. Drizzle everything with a little balsamic vinegar. Place in the oven for about 4-6 minutes or until cheese is melted and bread is toasted.
Pair with a side of arugula salad and you have yourself a simple and tasty dinner! Enjoy.