LD 73 A touch of dill

We are sharing the cooking during lockdown (no great hardship as I have always cooked at home, as my father did and indeed he got me interested in it ) and it makes a difference that we always have fresh herbs in the garden and, at this time of year , lots of fresh salad.   The strawberries are just starting to ripen too and then there will be the rasps.   

Tonight Cathleen made a delicious haddock crepe dish, which not only had lots of  chives from the poly tunnel but also  dill she had grown.    The eggs came from the chickens at Ardachuple next door and the fish was sourced locally too.   

Localism is a key issue now and I hope will continue to be so after the pandemic.