Happy Valentine's Day! And tomorrow, Happy Birthday to Me! The problem: I'm just a little busy to get it together enough to make a nice meal for either special occasion. Celebrations will just have to wait until after papers are graded. Lucky for me, I have a very patient husband.

Tonight, I had great plans to have baked beans to highlight the fresh and cheap veggies, corn on the cob and cabbage. What I wasn't planning on, but am learning to pay attention to was the high fiber content. In the beginning, I was only imagining what would go well together and would take advantage of the seasonal items. Then, I decided to do a fiber count. But first, let's see what it cost us.

I'm quite proud of this recipe. I chopped up baking potatoes, diced up a small onion, minced or chopped a few cloves of garlic and cooked the potatoes on medium with just enough olive oil to keep the potatoes from sticking to the skillet. About 7 seven minutes before the potatoes were done, I harvested three large sprigs of rosemary from our herb garden and chopped the leaves into the skillet.