Even though this isn't a cooking blog (part two).

I expected adventures when I moved to Atlanta. I just didn't know they would look like this. I didn't anticipate wrestling spinach to shreds, wielding my wooden spoon in an onslaught of popping oil, beating down billowing clouds of flour. But here I am, breathing in the garlicky breadcrumbs and the roasting chickpeas, saying "grace, this is grace, all is grace." And then we're sitting around a table together and we're laughing and the tears come too and we're saying "grace," all together now. We're believing that this love we're experiencing, leaning into, working our tails off for, is grace.

"The grace of God means something like: 'Here is your life. You might never have been, but you are, because the party wouldn't have been complete without you. Here is the world. Beautiful and terrible things will happen. Don't be afraid. I am with you. Nothing can ever separate us. It's for you I created the universe. I love you.'" -Frederick Buechner

This was dinner Tuesday night. Further proof that eating on $2.41 a day can be healthy(ish) and taste so. dang. good! Thank you Pinterest for the beautiful photography (and recipes, of course).

Spinach Burgers
1 1/2 c. cooked spinach (fresh* or thawed+drained)
2 eggs
1/4 c. diced onion
1/2 c. shredded cheddar
1/2 c. breadcrumbs
1 tsp red pepper flakes
1/2 tsp garlic powder
oil (for frying)

Mix all ingredients but oil. Heat oil in skillet over medium. Using 1/4 c. measuring cup, scoop mixture into skillet and cook burgers 4-6 minutes on each side, or until nicely browned. Serve on quartered pita bread. Sweet chili sauce was a popular topping. Makes 4-6 burgers.
*If spinach is fresh, saute it (cooking spray works well for this) in batches until you have 1 1/2 cups cooked. It usually ends up taking about 2/3 lb. uncooked.

Cucumber Salad
1 1/4 c. water
1 tsp salt
1 c. bulgar
1/4 plain yogurt
3 Tbs olive oil
3 Tbs lemon juice
1 tsp pepper
4 c. halved+sliced cucumber (approximately 2 cucumbers)
1 15.5 oz. can chickpeas rinsed+drained (optional: roast them in olive oil and oregano for 20ish minutes at 425 degrees)
1 Tbs dried oregano

Boil water and salt. Turn off heat. Stir in bulgur. Let stand, covered, 20-30 minutes, or until water is absorbed. Uncover and let cool. (Hint: spreading it out on a cookie sheet makes it cool much faster.) Whisk yogurt, oil, lemon juice, and pepper. Toss everything and refrigerate for at least 1 hour. Makes 8 side servings.

Applesauce Oatmeal Cake
1 1/2 c. brown sugar
3 eggs
2/3 c. butter, melted+cooled
2 tsp vanilla
1/4 c. honey
2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
1 tsp apple pie spice (or pumpkin pie spice, or cinnamon)
1 c. applesauce
2 c. oatmeal (I like 1-minute oats)

Preheat oven to 350. Whisk sugar and eggs. Whisk in butter and vanilla. Mix flour, baking powder, salt, and spice. Alternate mixing in flour mixture and applesauce, beginning and ending with flour. Stir in oatmeal. Bake in greased bundt pan for 55-60 minutes. (I used two loaf pans and reduced the cooking time.) Serve with whipped cream, powdered sugar, or applesauce (applesauce tasted perfect... yet another great excuse to eat cake for breakfast!).

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The cake recipe happens to be perfect for when those itty-bitty black ants invade your white sugar. For some reason they don't touch brown sugar or powdered sugar. Anyone else had an issue with those recently? Are they just part of Georgia's summers?