Tonight we threw some Atlantic salmon on the q, with all of the fresh oregano from Taproot, and some lemon slices. Our side dishes were carrots and potatoes. Taproot's potatoes barbecued with all of the green onions from Taproot and some of last fall's dried sage from our herb garden. We boiled Taproot's massive carrots (chopped) on the range top with a bit of red wine and last fall's dried fennel seeds from our herb garden.
Faaaaaantastic. To have Spring is to live again!