Today was borscht day. Borscht is, well, weird. I mean, I don’t think so now, but I can see why everyone else in my house does.

Beets remind me of my Grandpa Mac and I love how they taste of earth and freshness and are more vibrant than any artificial crap-food I’ve ever seen. It is that vibrant colour that I hoped would draw in the 2 year-old, but while he enjoyed using the various vegetables as pretty pink stamps to decorate the table, I don’t think much made it into his eatin’ hole.

Manfriend choked down half a bowl. That’ll earn him a little something extra later on…like maybe I’ll nurse the baby in the spare room tonight so as to not wake him up. Oh yeah, that’s hot.

And then there’s the picky one. He switched it up on me and loved it. He is now anxiously awaiting his first curiously coloured pee. And, really, aren’t we all? Good man.

Eat This Borscht—Num

Ingredients

• 1 small onion, chopped
• 4 cloves garlic, minced
• 3 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium potato, diced
• 1/2 small-medium cabbage, chopped fine
• 2-4 beets, peeled and diced
• 4 1/2 cups water or vegetable stock
• 2-4 tbs fresh dill, minced OR 2 tsp dried dill
• 2 bay leaves
• 1 1/2 tsp sea salt
• 2 tbs apple cider vinegar or seasoned rice wine vinegar
• 1-2 tsp coarse ground black pepper
• plain soy yogurt or sour cream and more fresh dill to garnish

Method

1. My baby is screaming right now, so just throw everything but the garnish in your dang slow cooker and let’er go for 6-8 hours on low or 4-5 hours on high. Adjust seasonings and serve with fresh, warm bread or these bitchin’ perogies

Now leave me be!