This is how dinner goes these days. I walk out back to the garden and pick an ear of corn, a tomato, a green pepper, a small crookneck squash, a couple of leaves of basil, and a sprig of parsley. Back in the kitchen a handfull of stew meat goes in the skillet to brown while I cut the corn from the cob and slice the squash, pepper, and tomato. Salt and pepper the meat, add corn, garlic, basil, parsley, and a bit of water and let simmer a few minutes. Add peppers and squash, simmer a minute more, add tomatoes, stir, and cover with good Diamond aged chedder. When the cheese melts, turn off the flame and let it cool a bit. Serve to self with a glass of wine and a tumbler of water. Yum, yum.
Everything the cookbooks say about fresh veggies is true. There is absolutely no comparison with store bought, especially for tomatoes and crisp peppers and sweet peas. But you have to grow your own to get them.
Grace and Gratitude
30 minutes ago