13th
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 husband bought for me during my time of convalescence. I really wanted to use these flowers as my wedding bouquet, but a lazy florist sold the bunches I had ordered, so instead I had roses of some sort. They were pretty prosaic but I couldn’t be bothered getting upset at the time. After all, they were just flowers and I wasn’t going to let that affect how I felt on the lead up to my wedding, nor on the day itself. They served their purpose; looked pretty and gave me something to hold onto, aside from Dad’s arm, as I walked up the Sydney Opera House steps. So no harm done. But everytime I look at these flowers I feel like giving them a wink and saying, “You would have been so much prettier than roses.”
