Tonight's dinner will include a salad. I know it won't be appreciated or eaten, but I'm determined to at least make an effort towards using the actual salad vegetables we've grown!
We'll be stir-frying broccoli, spring onions, green beans (first pick of the season) and a lovely bright red capsicum. I went out looking for a ripe tomato (perhaps tomorrow!) and found this tiny bell capsicum had gone red without a hint of warning.
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