Normal programming, happily, has mostly resumed. I admit that it's good and especially so as I meet with clients to confirm work - for the next month and potentially longer.
With that, and not that I've missed one, meat free Monday is back and this week, it was a lot of things garden and seasonal. I love this time of year and the range of different flavours one can make with the same ingredients. Last night's dish had one of our homegrown aubergines brinjals at its center along with some of the sweet bell peppers left from the watermelon Gazpacho which was #inthejar for the market last Saturday.
Our tomato crop, alas, has come to an abrupt end, so without any of those or zucchini courgettes, it couldn't be ratatouille. Instead, the melange tended more towards the Greek.
Roasted brinjal and peppers, dressed with a generous squeeze of lemon juice and fresh basil, parsley and mint. All wrapped up with some tzatziki.
I love these Mediterranean combinations.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.