Wednesday, July 03, 2013

Breakfast Salads

We've got an abundance of wonderful lettuce right now.  We're having it at every meal, including breakfast.  Everyone just gobbles it up! 
The herbs are starting to take off as well.  We've had tarragon and chives for awhile now and they've gone into all sorts of dishes.  I add them to eggs in the morning and our salad dressings and sprinkle them all over chicken, or whatever else it sounds good on.  Now I am adding cilantro to the guacamole, or "yuckamole" as Dumpling christened it.  That's fine as it means more for Sweetheart and I. 
I am excited that I'll have fresh savory ready to go by the end of the week.  Basil keeps germinating and dying and I keep reseeding.  Maybe now that it's warmed up, it'll be okay.  I've got parsley and thyme, but I keep forgetting to use them because they are in the old garden areas.  I tried transplanting several times, but to no avail.  I'll give it one more go soon.
The mints are doing well.  We enjoy sprigs in our water bottles and I've even been adding sprigs of lavender to mine as well.  It's so refreshing on these sweltering days.
So, from breakfast through dinnertime, our garden is adding fresh flavors and extra goodness to our meals.  What a blessing.
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