Introducing a new category: Big Green Foot! Chris and I set a goal of growing something that we could actually eat this summer. We moved too late to plant a garden in the Spring like all the normal people so we are having to settle for a summer/fall garden. We built a raised bed “Lasagna Garden” that is 4×4 feet and 10 inches deep. We got it filled up and ready for plants today and so I thought it would be a good time to introduce you guys to our little patch of heaven. OK, so it’s not real lush and pretty just yet, but just you wait!!

More pics here.

1 cup dry Couscous
1 cup Chicken broth or stock
1 can of black beans, drained and rinsed
1 cup frozen sweet corn kernels, thawed
1 medium red pepper, diced
6 green onions, sliced
1/4 cup cilantro, chopped
2 Tbsp plus 1 tsp Olive Oil
2 Tbsp Lime Juice
1 1/2 tsp Red Wine Vinegar
1/2 tsp Cumin
1/4 tsp Salt
1/4 tsp Black Pepper

In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat.  Cover and let stand for 5-10 minutes or until broth is absorbed. Fluff with a fork.

Into the cooked couscous, stir the beans, red pepper, onions and cilantro. In a small bowl, whisk the oil, lime juice, vinegar, cumin, salt and pepper. Drizzle over salad and toss to coat.

Number of Servings: 6

Chris and I have been married more than 10 years now and to celebrate we decided to take a second honeymoon.  We waited for school to let out and then headed to Sandy Tonio (as Noah calls it) for a few days of relaxation.  It was great.  We stayed in a little cabin/duplex thing at a neat little hotel.  We were the only ones there without kids…and we LOVED IT.  We spent some time seeing the Alamo, the Riverwalk, and the Missions of San Antonio.  We did some shopping and ate at a great German restaurant.  Life was good.   We took some pics and posted them here.  I can’t wait to go back and maybe even take the kids.