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Ah,  I love it when the garden begins producing. We enjoy regular and generous harvests of Swiss Chard already. The Mange-tout peas will be ready  in two weeks,  radishes in a few days, and herbs are available in abundance.

All just 3 steps out of my garden door,  how cool is that?

Yesterday’s supper is today’s lunch: fresh garden vegetables soup with slow cooked crisp pork belly and spicy chorizo.
Love it.