I was mixing up a sauce to go with some shrimp tonight, made with cumin, curry, and lime juice. And I thought, wow, I haven’t had curried vegetables in a while. For a really long time I would only eat roasted vegetables with a curry mix (cumin, cinnamon, paprika). Then it dawned on me why I wasn’t doing that anymore: because when veggies come straight from the garden, when you slice them and there are little beads of moisture that form, who needs any spice at all?Naturally, this translated into my dinner. My sis is so great: she was tending to the garden this morning and arranged the vegetables just so because she knew I’d want to take a picture. I made shrimp and pesto pasta for dinner…excepting the shrimp, the cheese, and the pasta, this was a garden dinner. (None of those other things really grown in gardens anyway…).