While the rest of the country is having a snowy Christmas, out here we are having a sunny one. Here are a few pictures from my mom’s garden from Christmas Eve Day:
Cherry tomatoes on the vine. We used some of these to make Israeli salad for lunch (see below).
A spiky succulent plant.
Giant lavender plant.
Narcissus (also called paperwhites, if I am not mistaken)…like tiny white daffodils.
So much sunlight!
We turned some of the garden into lunch:
The cherry tomatoes are from the garden, the rest is from the store.
So pretty, so delicious.
1/4 Red onion*
Olive oil, to taste
Balsamic vinegar, to taste
Salt and pepper, to taste
*These are the amounts I used for two people, and we had some left over. Feel free to adjust the amounts to suit your tastes and the number of people!
Chop tomatoes, cucumber, and onion and toss in a bowl with olive oil, salt, pepper, and balsamic vinegar. Eat by itself, or with hummus and pita. Enjoy!
What I’m reading: Lighthousekeeping, Jeanette Winterson
What I’m listening to: Another Year on the Streets, Vol. 2 (various artists from Vagrant Records); Vienna Teng, Warm Strangers; Dave Matthews, Busted Stuff; Bob Dylan, Christmas in the Heart; The Weepies, Say I Am You; Helene Grimaud, Chopin and Rachmaninov, Piano Sonatas; Snow Patrol, Final Straw