Spring Has Sprung

By 300 Sandwiches

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DSC_0559The sun is shining and our herb garden is blooming.

We’re growing rosemary, chives, basil, cilantro, mint and lavender at home in our lil’ urban garden. We use the herbs regularly for cooking—particularly the chives, which we use in our eggs every morning. Instead of spending twenty bucks a week on herbs at Foragers, we just trim some from our herb garden.

E is obsessive about the herbs. Our garden lives in E’s office, where he can keep a watchful eye on the plants during the day. He tends to them like they’re his children, watering every day and talking to them to encourage their growth. “Oh, my little bay-bies!” he greets them in that same syrup-y sweet voice he uses to wish me good morning.

If E gives half as much tender loving care to our future children as he does to our herbs, I figure E will make a fantastic father.

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