Thursday, September 3, 2009

Cooking Taters

I cooked up a beautiful batch of little potatoes--you know the drill: olive oil to coat, a little salt, a low temperature. Then I tossed them in chopped parsley and cranked ona little black pepper.
Yes, they were good.
I spent a brief but happy time earlier today picked lettuces out of the Italian garden. Here they are, ready to slide into a baggy and into the fridge. I love the tenderness of garden fresh greens, don't you?
We're having a very good eggplant year, too.
My next goal is grape jelly sometime this week. It's leftover grapes from the wine, which is happily perculating in the kitchen.
Did I mention all those peppers? Pickling time, perhaps.

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