Gibbs Gardens

Gibbs Gardens

The gardens are located in Ball Ground, GA and are extremely beautiful. One could spend all day and not see it all. We visited about 10 years ago when our health was much better and were able to walk everywhere. Even with a walker we couldn't go far this time. It's depressing when one can't do what one used to do with bells on their toes. So we won't be going back unless we can afford an electric scooter. Even with that there are parts not accessible to mobility devices. They are real sticklers in examining your handicap stickers to make sure it is within the date, and those with year passes their ids are checked in detail; no drinks allowed, unless of course you purchase them from their gift shop at an exorbitant price. Even then not sure one can take even water with them. Not sure folks visiting any gardens are going to cheat with fake handicap or id cards.

Roasted Parsnips

Roasted Parsnips

4 parsnips peeled and cut into matchsticks
3 tablespoons olive or avocado oil
1 tablespoon herbs de provence
salt and pepper to taste
2 tablespoon stone ground mustard
2 tablespoons honey

Preheat oven to 360 F. In a 9x7 glass baking dish pour the oil and place baking dish in over to get it hot. Remove baking dish from the oven, place parsnips in dish, and stir to coat the parsnips in the oil, add more oil if necessary. Add herbs and seasoning and toss to coat well. Reserve mustard and honey till the end. Roast for 30 minutes till parsnips are soft. Remove from over and add mustard and honey. Toss well and serve immediately. Toss some fresh chopped parsley if so desired. An unusual and tasty side dish and worth the effort to make it. Try them you might like them and of course, they're good for you.

Roasted Beets

Roasted Beets

Enjoy something sweet and it's a vegetable.
Wash 4 beets thoroughly and cut ends off of each beet.
Cut beets into wedges bite sized, leaving skins on.
Toss in olive oil, 1-1/2 teaspoons fresh or dried thyme,
1/2 cup cranberry juice (non sweetened kind), or blueberry,

1/4 cup sorghum syrup, one tablespoon vinegar,

and salt and pepper to taste.
Roast in olive oil brushed baking dish
at 375 F for 30 to 45 minutes.
Yippee for good for you food.

Sauteed Kale

Sauteed Kale

Take one very large of kale and remove stiff stems and roll up and cut into bite sized pieces. In two tablespoons of olive oil, saute one onion and four minced garlic cloves (add garlic the last minute). Add cut kale and saute till wilted. Next add one tablespoon each of balsamic vinegar, soy sauce, and sorghum syrup. Add a teaspoon each of dried garlic, dried onion powder, dried thyme, paprika, and salt and pepper to taste. Continue cooking till kale is very wilted and ingredients have melded well. Quite tasty and easy to make.