I just couldn't resist sharing these mini banana chocolate chip muffins I made for my mini Valentine to share with his mini friends!  (Oh, and I saved a few for my "real" Valentine to enjoy!)

Have a lovely Valentine's Day! 

P.S. I'll post the recipe later.  

Lately, our mailbox has been full of colorful gardening and seed catalogs...and for some reason I've been avoiding them.  Well, I actually know the reason:  our house is on the market and I'm a little confused as to what I'm supposed to do with them.  Although our yard is beautiful in spring, the result of nine years of incorporating bulbs, perennials, shrubs, pathways, river rock, etc. etc., I REALLY hope we aren't around to experience it this year.  But we are in the second week of February and reality has given me a little slap in the face (think Airplane when people stand in line to slap that hysterical woman).  We'll most likely be here to see that first hellebore bloom break through it's snowy barrier.  So be it.  

But then there are the catalogs....what am I supposed to do with them?  I know I will not be ordering any perennials, but do I order seeds? When the seeds come, do I plant them?  Should I start them indoors, like I have in years past?  Will prospective buyers see the rows of trays filled with starter mix and minuscule green shoots as I do - full of potential, eventually filling containers and beds with lush greenery and pops of color?  Or will they view my seed starting getup as clutter, dirty and messy?   

I think my solution is to downsize my usual operation. I will order as many seeds as possible that can be sown directly into the soil.  I will just stick to a few trays to start indoors.  OR I can look into purchasing or building a cold frame.  Hmmm....now there's an idea!  

Alright, I'm feeling a little better about my gardening dilemma.  Now it's time to dive into those catalogs - gardener's porn!  

PLEASE, give me your insight.  Any tips on gardening while on the move?  

Maybe it's the severe drop in temperature.  Maybe it's the snow.  Whatever "it" may be my hubby and I have been craving spicy food lately.  Thai, Mexican, we don't discriminate...I guess it reminds us of warmer times, or just warms us up for the time being!  

In addition to eating spicy hot food, we're also trying to keep it healthy.  We made chicken tacos in the crock pot (a must for working parents) and I whipped up this super easy black bean dip (orginally obtained from Eating Well, but tweaked to our liking) to accompany them.  Although it's not a very aesthetically pleasing dip, it is very versatile:  use it as a spread in place of sour cream, or munch with veggies or tortilla chips.  It was sooo good with garden-fresh radishes last summer.  It's low fat and low cal - a completely guilt-free spread.

1 can black beans, rinsed

1-2 cloves garlic

3 tbsp. salsa

2 tbsp. cilantro, chopped

1/2 tsp. cumin

1/2 tsp. salt

pinch of fresh ground pepper

Sriracha to taste

1 dollop low-fat sour cream (optional)

Add garlic cloves to food processor and mince.

Add the remaining ingredients through the ground pepper to the food processor and process until well blended.  Add more salsa if you prefer a smoother texture.  Add Sriracha to taste.  Stir in a dollop of sour cream, if desired.  

Serve immediately or chill in refrigerator for up to two days.  This recipe can be whipped up in a matter of minutes and I'm sure your friends and family will love it as much as mine do.  

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Nutritional Data (including sour cream):

Per tablespoon: 37 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 53 mg sodium; 2 mg potassium.