Last night’s dinner was special.  It was partly because of the recipe, which tasted just like something from southern Italy.  Scott and I went to Italy for our honeymoon, and we paid careful attention to dinner while we were there (and breakfast and lunch and gelato).  Om nom nom.  We like food.

Scott is great at figuring out what food is representative of a place and ordering that, whereas I’m great at ordering whatever looks good to me on a whim without reading 90% of the menu.  He usually has a much more cultural eating experience than I do, but I’m always happy, too.

So last night’s menu, right.  It was also special because all of the veggies came straight from our 0.10 acre yard.

We don’t own much land (in case you haven’t seen exactly what a tenth of an acre looks like), and most of it is taken up by house and shed.  But there is some grass, and there are a few patches of garden.  This week, the tomatoes are producing prolifically.  The squash and basil and lettuce are enough to make a novice gardener proud.

It’s true that Scott isn’t a novice gardener.  He’s been planting veggie gardens for years, and I technically have as well.  My mom has been gardening ever since I can remember, and Saturdays as a kid often included some element of weeding, watering, or pruning.

This is our first Scott-and-Hannah garden at a place that belongs to both of us, so that makes it different.  I like it.  I like it a lot.  I also like Scott’s ability to class up a dinner of delicious food with a Big Gulp wine chiller.