Oh I just saw your message about the garden project. We finally got those raised beds built last weekend and it was a lot more work than I expected. My back is still feeling it but the end result looks great. We used cedar for the frames and lined the bottom with landscape fabric. Filled them with a mix of compost and topsoil from the local nursery. I planted tomatoes along the back row since they'll need the most support and then peppers in the middle with herbs along the front edge. I started some seeds indoors a few weeks ago and they're finally big enough to transplant. The basil is already getting leggy so I need to get it in the ground soon. My neighbor suggested putting in some marigolds around the border to keep pests away. I also want to try carrots this year even though I've never had much luck with root vegetables. If you want to come by and see them before you build yours just let me know. I can show you where I got the materials and what I'd do differently next time.

I finally tried that recipe you sent me last week and it turned out way better than I expected. The sauce was a little thinner than I normally like so I let it simmer an extra ten minutes and that seemed to help thicken it up. I used fresh basil from the farmers market instead of dried and I think that made a big difference in the overall flavor. My family asked for seconds which is always a good sign. I also added a pinch of red pepper flakes for some warmth and it gave it just the right amount of kick without being too spicy. I served it over that wild rice blend from the bulk section and it was a solid combination. I'm thinking about trying the other recipe you sent with the lemon and capers next week. Let me know if you've tried that one yet and how it went. I might double the garlic based on how this one turned out. Thanks again for sharing it with me I'm always looking for new dinner ideas that don't require too many specialty ingredients.