In the kitchen

Using up some end-of-the-carton strawberries in some strawberry lemonade (inspired by this post).



Enjoying the harvest.



Especially the fresh green beans with a little butter - soooo good.

And the salads.



And enjoying some of the neighbor's harvest too. Some sage passed across the backyard fence made its way into a very, very yummy (and easy!) pasta dish.



My version is a mashup of this recipe and one in How to Cook Everything Vegetarian.

Pasta with Brown Butter, Parmesan, and Sage

Ingredients
1 pound pasta
10 tablespoons butter
1 teaspoon salt
1 teaspoon brown sugar
1/2 cup chopped fresh sage
1/4 cup grated parmesan

Directions
Cook pasta.

Meanwhile, heat butter in a frying pan over medium heat, stirring occasionally. Add salt and sugar and stir to combine. Continue cooking and stirring occasionally until butter is a light caramel color, about 10 minutes. Add the sage and wait for the bubbling to subside, then cook another minute or two.

Toss pasta, butter and sage, and parmesan.