So, I just finished my first garden meal, which is also one of the easiest meals I know to grow and make. As you can see from the photos, I was not capable of waiting to eat until I went upstairs and got a camera, but allow me to assure you that it looked as good as it tasted. Dish one was pasta with a butter and sage sauce (and lots of garlic). Chop up ingredients and nuke them with butter in a mug for 45 seconds, then pour over pasta. The salad was thinly sliced carrots, mint sliced into thin strips and the first little baby greens that I’m thining out. The dressing was just oil and balsamic vinegar. The mint provides the needed extra flavor.
I also, in my hunt for mint, discovered that I possess three types of mint. I think my friend Stephanie gave me one, but other two were possibly already growing here. Or I brought them from my other garden. Or I bought one of them. What type of mint are they? Heh. No idea.
Are carrots good for one’s memory?