
What a yummy dinner. Squash and green peppers from the Candland's garden, zucchini from our bishop's garden, tomato from our garden, and red onion (from the store, I know boring, ours aren't quite ready yet) cooked in extra-virgin olive oil, sprinkled with salt, pepper, and thyme and served over whatever kind of pasta you have in your pantry.
I love summer food!
And I love gardens!
1 comment:
Hey, remember me, we went to the track with Katie? Krista Woodstock, ring a bell? Anyway, love your blog! I'm so happy for you that your hubby is home! Good luck, I'm sure I'll be seeing you around in the coming school year!
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