What’s on the table?
This morning the garden offered up ingredients for a spicy Thai eggplant dish.
I added cashews and served with brown basmati rice.
Of course I ate with chopsticks.
The Thai deliciousness was washed down with a ruby coloured iced tea: a refreshing blend of hibiscus (nearing the end of my precious stash from a little island off the coast of Georgia) and hacienda grown mint and lemongrass.