Self sufficiency defined in a dinner, last night.
Pasta tossed in Rosie's butter and just picked and steamed asparagus tips, broad beans and slivers of spinach. Sharp salty matured crumbly gouda - who ever heard of that, mature gouda? And my feta crushed through the pasta.
Bitter salad on the side, radishes in rings, oak lettuce, butter lettuce, mint, coriander, mange tout peas, celery.
Completed with a handful of warm juicy strawberries each and a teensy dollop of tiramisu ice-cream, Rosie's cream of course, my mascarpone.
Now, He gets the credit.
I am thankful for the beginning of the harvest.