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  • Meet Leah!

    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • August 2010
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We Have a Yard!

It finally feels like summer is here in Washington, and it is mid-August.

The thermostat has hit at least 75* for 4 days in a row! And yesterday it was 93*! I don’t know what happened to summer here this year. It has been non-existent.

We took advantage of the sun again by doing yard work around our new home!

Jodus cleaned out gutters and mowed the lawn.

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I worked on weeding our mess or a yard.


We are still waiting to hear back from the owners about them financing us to fix up the yard.  They need new gravel and lava rock to fill in some things. (Lava rock is not our choice. It’s what they had before and there’s still remnants!)


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SOOOO much better!

But… we only got the front done. And it took us 2 1/2 hours before lunch and another hour after lunch. But we called it a day.

We had a snack at noon:


Chobani! Love!

For lunch, we grilled up some turkey burgers.


And I made Farmer’s Market Potato Salad.


  • 1  cup  fresh corn kernels (about 2 ears)
  • 2  pounds  fingerling potatoes, cut into 1-inch pieces
  • 2 1/2  tablespoons  olive oil, divided
  • 2  tablespoons  chopped fresh tarragon basil
  • 2  tablespoons  apple cider vinegar
  • 2  tablespoons  whole-grain hot Dijon mustard
  • 1/2  teaspoon  hot pepper sauce (Cholula)
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • Cooking spray
  • 3/4  cup  vertically sliced red onion (1 whole medium onion, except a couple of slices for the burgers!)
  • 3/4  cup  diced zucchini (1 whole medium-large zucchini)
  • 1  cup  cherry tomatoes, halved


1. Preheat oven to 425°.

2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

The goods:

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I was kind of sad with the lack of variety in my bag of fingerlings! I wanted more color!


I subbed fresh basil for the tarragon. (I don’t like tarragon! It tastes like black licorice! Yuck!)


The Farmer’s Market items: zucchini, red onion, basil. They had potatoes there but I already had some in the cupboard from Costco. The tomatoes were really expensive at the market so I just used Costco grape tomatoes instead. And I opted to use frozen corn because it is less work! 😉

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This salad was sooo good! Please make it for your next BBQ!


I dolled my burger up with tomato, lettuce, onion, mayo, and veggie pepperjack.


This lunch was pretty perfect.

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I didn’t quite finish the turkey on my burger and went for another spoonful of the potato salad – it was that good!


We are exhausted! Time to relax now that it is nearly 4pm!

2 Responses

  1. Wowser, what a difference in the yard! Are you hiring out? How rewarding to see an immediate change!

  2. Yay! Except – you were a good kid and followed the recipe! 😉

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