They still taste pretty green even after they turn red. But I had to bring them inside.
I practiced, including a Zoom class led by my friend Suzanne Lynch, I asked for help, I expressed appreciation to various friends and colleagues, I went out into the garden at lunchtime, made several more donations, and sat under the… (READ MORE)
Cherry tomatoes and scotch bonnet peppers from the garden; high protein bread (used both pulp from homemade soy-rice milk and sourdough starter). Gardening and cooking are a grounding practice I am grateful to have.