Mary, Mary, quite contrary, how does your garden grow?

Holy dirt.

It’s 6pm on a Saturday and I’m absolutely pooped.

But hey, look at the progress we’ve made in just over 24 hours!


My goal on Friday was to get most of our front garden sorted out.

What I quickly learned is that gardening isn’t exactly thrilling. That is until you blare some DeadMau5, The Prodigy, and a bit of AWOLNATION on your iPod.

I may or may not have been spotted dancing on my driveway.

No shame, no shame.

Purple = salvia | Behind bench = dwarf arctic blue willow | Beside bench = Variegated feather reed grass | Right corner = Ohlendorffi Spruce| In front of bench = Peachleaf Bellflower


We started the day off with a hearty breakfast. I made Kevin an egg + bacon breakfast sandwich and I had a huge bowl of steel cut oats.

I loved the flavor of last weeks Peaches n’ cream Overnight Oats that I just had to make a porridge version.

Peaches n Protein Porridge

Bring to a boil:

  • 1/2 cup steel cut oats
  • 1 1/2 cup reverse osmosis water


  • 1/2 banana
  • 1 peach
  • 1 organic egg
  • 1/4 cup organic soy milk
  • 1 tablespoon chia seed
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon extra virgin coconut oil

Once oats are boiling, add in banana mixture. Cover and cook on low for 15 minutes. Whisk every 2-3 minutes. Serve with 1 tablespoon unpasteurized honey.

Once breakfast was done and the dogs were walked, we started digging the hole for our tree while we waited for our neighbors to help us with the sod.

Kevin looked oddly happy for being up at 6am digging tree holes.

I think it was the breakfast. Just sayin’ ;)

Shortly after the tree was in it’s spot and our neighbors were ready for the action, we started laying sod for our 2 houses.

After pushing at least 20 of these back and forth [they must have weighed over 80lbs], laying over 3500 sq. ft of sod;

and stopping for a nibble,

our houses were finally starting to come together!

Our bellies were screaming for food about 5 hours in, so we stopped for lunch.

Thankfully, I’d froze a batch of Garden Patch Burgers last weekend for this very occasion, so they were ready to be eaten with little preparation.

I whipped up a batch of fries to increase our lunch carbohydrates to make sure we didn’t crash and burn in the afternoon.

Kevin had his burger on white [AH! But you have to have a treat sometimes] buns and I had mine with a rice tortilla. He got more burger, I got more fries.

Sounds fair to me ;)

Garden Patch Burgers and Fresh Oven Fries

You can use any type of meat you like for these burgers [for this batch I used extra lean beef + a couple handfuls of mashed chickpeas]. Check out the original recipe here.


  1. Preheat oven to 425F
  2. Slice 3 potatoes [with the skins on] and place on a baking sheet. Cover with 1 tablespoon extra virgin olive oil and 1/2 teaspoon Herbamare or other salt.
  3. Cook for 30 minutes, rotating once.

The plan tomorrow includes:

… and napping.

I will definitely be writing a post on how I planned the garden, the resources I used, and what I’ve learned, just not tonight.

Bath, salad, bed.



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  1. FYI I made this peaches and protein porridge for breakfast this morning…. YUM!!! I love it SO much!! Thanks for the recipe :)

    • I’m glad you liked it! I’m planning to have the same thing tomorrow morning!

  2. bahahaha well i’m in suspense =) i’m a goober and love hearing about other peoples garden planning! esp since I have a garden and landscaping to plan after our house is sodded!

    I thought i was the only person who made chickpea and beef burgers! paul whines. he says “noooo healthies in my moo!” and tells me i’m crazy. but you don’t think im nuts, right? haha <3

  3. Ahh yay for AWOLNation! I almost went and saw them live with Paper Tongues but ended up missing the tickets – sad day! It’s amazing how productive you can be when there’s a good soundtrack, it definitely makes boring chores a lot more fun!

  4. Hey,

    Just a quick question, why did you use RO water to make your porridge?



    • We only have RO water at home, so that’s what I used. You can use any type you have on hand, I just find I can taste the water when I cook with it!

      • I’m sure you’re aware of this but you know RO water can be dangerous to consume as it removes ion from the water which are vital for ion transfer esp in the brain, it’s also not cheap. Why do you have it?

        • Great question, Kate. We drink RO water at home, and just plain filtered water at work. We also like to drive up to our local spring and grab fresh spring water from time to time (we had Himalayan rock salt to boost mineral content as well). RO water is not the only water we have on a daily basis. In the winter though, when the spring water isn’t available, I add minerals back to our RO water.