Space food!

Things have been rough on Green St. Super rough. I suppose I need to lower my expectation that, perhaps, one day all 3 boys will be good to me. It is not going to happen though so far only one day has been fulfilled. Today was forecast for:
Moody teenager throughout the day with a 90% chance of cold shoulder,
Helpful and nice-to-his-younger-brother toddler sunshine as the day goes on,
And a chance of I'm-sick-mama...hold-me from the lil guy
It wasn't too rough, because after a battle with the eldest of the gentlemen last night, I am too exhausted to, honestly, care what the weather says. And, today mama needed a reward for her hard work: I bought a long deserved and coveted Goldfish plant.

It doesn't look like this yet, but in full bloom it looks like this

Yesterday, Post and I made space food for dinner. This is the only title I was able to come up with for this dish: Space Food.

It came out good and if the toddler eats it then it must be satisfactory.

Savory Sweet Beets and Okra over Grits

1 Beets, chopped

2 Nectarines, halved browned *

2 okras, chopped

3 T water

4 T Butter

1/2 t Nutmeg

1/4 t Cumin

1/4 t Coriander

1 t fresh Ginger, grated

Salt and pepper

Grits

Browning Nectarines

1 T butter in a skillet, melt. When butter hot add nectarines face down. Cook for about 2 minutes until caramelized and remove from heat and cover. Remove skins when semi-cooled

1. boil chopped beets in 3 T water covered for 5 minutes or until water is gone.
2. meanwhile, in a small sauce pan melt 4 T butter on medium. Add okra and cook for 5 minutes. Add nutmeg, cumin, and coriander. Reduce heat to low and simmer for 2 minutes. Add ginger and cook for 2 minutes. Add beets and turn off heat.
3. Prepare grits.
4. chop nectarines into bite sized chunks. Add to okra and beets
5. serve atop grits and salt and pepper to liking 

Our grits are stirred in but we agreed it would be better atop grits

This evening we made Asian cuisine. It is a cheats recipe. Super easy

Vegetable Udon and Egg
1 Pack of Wide Udon noodles, prepares
1/4 pack of frozen vegi mix
1/4c water
3 T light Soy Sauce
3 T Teriyaki Sace
2 t Ginger, grated
2 eggs
sesame oil
sesame seeds

1.cook Udon noodles
2. Add Water and Vegi mix to a skillet. On Medium heat cook until defrosted. Add Soy Sauce and Teriyaki sauce and ginger. Cook for about 5 minutes until liquid is evaporated. Transfer to a plate or bowl to keep warm. Turn off skillet and leave on burner.
3. add a tiny bit of oil to skillet and crack eggs into pan. Cover and leave for about 5 or until cooked to liking. Some pans may require you leave the heat on low. I have my handy dandy cast iron skillie so it keeps heat really well.
4. Drain noodles and serve to plate topped with vegis and egg. Garnish with sesame oil and sesame seeds