Butterhead lettuce with red wine vinaigrette. That was all I needed for dinner after we celebrated Mother’s Day lunch at Outback Steakhouse. It only took walking into that restaurant to put me in the mood for the juices of a hamburger patty mingled with the vegetable sweetness of ketchup. Viet’s mom pulled several cuttings of mint from her garden and gave them to me, and I put the different varieties together in a big pot. I have another container of mint that’s beginning to grow back from last year, and this, along with the spring bulbs and the overwintered thyme, is the first perennial I’ve grown that’s appearing perennially.
(Photo: Garden weeds.)
365 Days of Food 