I am quite proud of tonight's supper. I am not a very good cook, but I decided to try a veggie saute on pasta. I used a zucchini from my garden, garlic, onion, tomatoes and eggplant from the farmer's market, olive oil and a bit of oregano. Sauted until tender then served over whole wheat pasta with some grated parmesan cheese.
It was wonderful. Katydid ate some as well and enjoyed it. And there is enough for my lunch tomorrow.
Making it all from scratch gave me quite a sense of accomplishment.
Mortise and Tenon Magazine
13 hours ago