November 2009
2 posts
Om nom nom
The time is nigh… Now that the basil is coming good I plan on serving these with the aforementioned green herb, a sprinkling of sea salt and a glug of olive oil. I’m also going to eat one plain, so I can get a real sense of the flavour. I cannot wait!
http://www.flickr.com/photos/chelsea_russ/4121782364/
We also have a new addition to the Acreage - the gorgeous hydrangeas that my...
