Let's Catch-Up - The Garden | Knitting, and Recipes. - Visual Diary

✨ Thank you so much for joining me here. - I hope you enjoy this little catch-up video, and a few clips from our late spring & early summer. I have also included a couple of my favourite recipes as well. I hope this video finds you well.
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Each month, you’ll receive a beautifully designed card in the mail. Yes, actual snail mail! 🐌💌 each card will contain either a delicious recipe, a cozy knitting or crochet pattern, household tips and tricks, or a charming craft project – all tailored to the changing season.🌷🌞🍂❄️

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Mentioned in the video - My dear friend, Tania's YouTube Channel -
   / @forestply  


Chickpea Salad.
Ingredients:
1 can of chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
-1-2 cloves of garlic finely chopped
1/4 cup celery, finely chopped
1/4 cup dill pickles, finely chopped (optional)
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
The juice and zest of 1 lemon
1- 2 Tablespoons of capers (I used pickled nasturtium seeds)
1-2 tsp of either or all of these depending on what you have available- fresh Parsley, fresh Chives, and fresh Dill, chopped.
-A squirt or two of hot sauce.
Salt and pepper, to taste

Instructions:
Mix Ingredients: Add the red onion, celery, dill pickles, mayonnaise (or Greek yogurt), lemon juice, capers (if using), and fresh herbs to the
chickpeas. Mix until well combined.

Season to Taste the mixture and add salt and pepper to your liking.
Chill before serving. (Optional)
Serve on a slice of toasted sourdough bread, or scoop with your favourite crackers. It’s even delicious in a wrap, or on a bed of greens. Enjoy!
Feel free to adjust the ingredients to suit your taste. This salad is perfect for a quick lunch or a light supper!

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