Here’s some of what I brought in upon return home – not to mention today’s onions and broccoli. I made a pasta primavera tonight with all my own veggies (save some zucchini and mushrooms from the farmer’s market) and it was fabulous. Now I’m canning all these gorgeous yellows.

So, we’re home from SoCal – and I’ll tell you all about it as soon as I recover. I managed to catch myself a lovely cold the last night of our trip and it’s not wanting to let me go. Damn thing.

All to say, it was a whirlwind trip – lots of family, not nearly enough time. But like I said, I’ll tell you all about it as soon as I stop blowing out green stuff. Trust me, it’ll be better that way.

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0 thoughts on “>bounty

  1. >Thank you for visiting my site! I would have emailed you, but I do not have your email…Chickenbells is something a really good friend used to call me…a long time ago, or at least longer than I care to remember…

  2. >Hi Elle,Try slicing the eggplant lengthwise in somewhat thin slices, brush both sides liberally with olive olive. Add Salt and Pepper and grill till they begin to soften. When they are nearing done, shut off the grill and add fresh mozz and basil to each one. Roll the slices of eggplant with the mozz and basil inside, and voila! You have…I am not sure what to call it=)Chris

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