Still Life With Colander
The garden has begun to produce. The first fruits came in drips and drabs; a cherry tomato here, a cucumber or bunch of spinach there, but today was the first substantial haul. Still no large tomatoes yet, but that should be remedied by the end of the weekend.
Much of the above eventually became this;
Summer squash and zucchini with cherry tomatoes and jalapeno, sauteed in butter, olive oil and balsamic vinegar wih fresh oregano, sage, basil and thyme from the herb garden, over re-warmed left-over rice-a-roni. Topped with pre-grated parmesan from the ubiquitous green shaker since someone doesn’t think we can afford real aged parmesan “everytime I get a bee in my bonnet.”
Admittedly, that would end up as quite a lot cheese, over time.
Served with a Bira Moretti La Rossa. I think I would add chunks of grilled salmon to this next time, were I allowed to go to the grocery store.
Postscript: In case one is wondering how I had time for this, given the relatively stirred-up nature of the household.
A.) it only took about 10 minutes to prepare and
B.) Ngnat and Scotty are off to the grandparents for a week.
Beautiful photo of lovely veggies. Congratulations on your gardening technique.