Marigolds, to be exact. Big fluffy ones. Two terracotta pots full of them on the back stoop.The weekend has been a relatively quiet one - yard work, cleaning, laundry, reading magazines (still working on my March issues!), and a work event last night. I've got the sprinkler on the borage and strawberry patch right now. It rained for all of one minute today. What a tease.
On the menu for tonight is a simple dinner - it's way too hot to cook something complicated. I think just some roasted asparagus with whole wheat spaghetti. It has been my standby meal for much of the past month or so. I'm fully embracing asparagus season since I know it is near its end. But I rarely do anything other than roast it. Just tastes way too good to change my habits.
3 comments:
i've been stockpiling my asparagus ends for stock to make cream of asparagus soup. Only hitch is, I've never had it (or made it) before so I don't even know if I'd like it. It also seems like much more of a winter soup... so i haven't pulled the trigger on making it yet.
I'm right there with you. I have pretty much all asparagus ends in my freezer stock box. Guess I'll need to do something like that soon.
So pretty!
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