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smeared with proper butter (the sort where you get sprayed with with water as you run your knife across it - mmm!) and sandwiched between them, slices of Wiltshire ham from the farm up the road edged with mustard (the ham, not the farm), some crumbled Cheshire cheese, a spoonful of Branston's pickle and an assortment of green and red curly-edged lettuce leaves freshly picked from the greenhouse border. Oh, and three strong cups of tea.
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Mon 22 May 2006, 13:01,
archived)
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unlike us plebs who buy food from Sainsbury's etc. Lucky him gets to handpick everything fresh.
*envies*
![](https://groups.msn.com/_Secure/0TgCFAvwYef1taJF4EZJATgkH9LgFKC3LqyPVNxlZVlIUlRhiE7ncJ2*PcW7vvCnywo9yRqKYs2Da7vEDUEMLXH3SAyf5!H5Q4ZCrXhQZ*eRnwLdNPLbPJQ/Flowerpothat0.gif)
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Mon 22 May 2006, 13:15,
archived)
*envies*
![](https://groups.msn.com/_Secure/0TgCFAvwYef1taJF4EZJATgkH9LgFKC3LqyPVNxlZVlIUlRhiE7ncJ2*PcW7vvCnywo9yRqKYs2Da7vEDUEMLXH3SAyf5!H5Q4ZCrXhQZ*eRnwLdNPLbPJQ/Flowerpothat0.gif)
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There's drawbacks to growing your own vegematables though; for instance, my tomatoes are nowhere near ripe yet, the new potatoes are still only the size of peas, the carrots are still too small to grate and though I have a glut of asparagus right now I'm not a great fan of eating it cold. Quincequonly sandwich fillings are somewhat limited in scope.
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Mon 22 May 2006, 13:23,
archived)
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You really need to eat it all the day it's made though.
(No great problem - it's braw !)
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Mon 22 May 2006, 13:11,
archived)
(No great problem - it's braw !)