'Tis the season!
I'm making a seasonal vegan summer vegetable pancake, with shredded zucchini, fresh corn, eggplant, onions, and tons of fresh herbs all from my garden, served with a little black bean and heirloom tomato salad with tons of fresh basil! My garden is so good to me this time of year. Maybe I'll pull a bottle of homemade Pinot Noir from the basement tonight, too.
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