, , , , , , , , , , , , , ,

While some may definitely say this was not a lazy Sunday…it’s nice to get the chores done early and just cuddle up and watch a movie while the storms persist throughout the afternoon.  After getting all of our “Sunday Chores” completed, we had one amazing brunch.

Sunday Brunch:

3-egg omelet with red and green peppers, garlic, mushrooms, and mozzarella cheese

Add Salt and Pepper to Taste

Cook omelet in pasture butter

As a side, we had breakfast sausage patties from Paul (our first piggy – pasture, of course!)

After reading the Sunday paper and dominating the crossword puzzle this week we decided to treat ourselves (since it was raining) by getting “The Fighter” and making our own version of a Mojito (since we had fresh mint leaves from Farmer Amos).

The Perfect Primal Mojito 🙂

1 1/2 shots Captain Morgan Spiced Rum

2-3 oz. Sparkling Mineral Water

1/2 lime (quartered and crushed)

6-8 mint leaves (crushed)

1 packet Stevia in the Raw


Put the lime and mint leaves in the glass, crush them with the back of a wooden spoon.  Add ice along with all other ingredients and stir.  Voila, a refreshing, easy drink without a lot of the guilt! 🙂

To end a perfect lazy Sunday, we made our roasted chicken with veggies for dinner (and lunch tomorrow)…


1 whole, roaster chicken

4 sprigs of fresh rosemary

1/2 lemon (quartered)

5-6 cloves garlic (halved)

1/2 cup chicken broth/stock

1 sweet potato (peeled and cubed)

1 rutabaga (peeled and cubed)

1 medium yellow onion (cubed)

2 tbsp olive oil

1/8 tsp cayenne pepper

1/4 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

Salt & Pepper to Taste

Pre-heat oven to 350.  Take Chicken out of the fridge for an hour so that it comes to room temperature.  Salt and Pepper the outside of the chicken.  Stuff the chicken with the quartered lemon and garlic cloves.  Chop one sprig of the rosemary and rub onto the chicken.  Lay the remaining 3 sprigs of rosemary in the bottom of a roasting pan.  Add the 1/2 cup of chicken stock to the pan and place the chicken in the roasting dish.

Peel the sweet potato and rutabaga.  Chop the sweet potato, rutabaga, and onion into 1/2-1 inch cubes.  In a large bowl, coat veggies with olive oil and spices.  Top the chicken with the veggies in the roasting pan.  Put the chicken and veggies in the oven for approximately 90 minutes, stirring periodically.