While I was home in June, I saw the very beginning of my dad’s herb garden. Things were just taking off and I cut the first of the lavender just in time for my Lavender Lemonade from my French Croquet Party. Things took off, and of course, Dad has more than he can use. So imagine my delight when I receive huge a huge box of sage. And thyme. And most of all, lemon verbena. Since it’s hard for me to grow here, and expensive for me to buy, my dad sweetly grows it for me and mails it. Here it is dried and ready for tea, and ice cream, panna cotta and of course my Lemon Verbena Smash.Imagine the simple syrups for cocktails, such as the September Wedding: Pineapple Sage. I can already taste the beginnings of a thyme bases cocktail for October. Apples or pears, people? Best of all, throughout the year, as I cook and use up the wonderful herbs dad sent (and I’m told there’re lemongrass stalks on the way) I get to think about him and all the work that went into his garden this year. And though we’re miles apart, we’re sharing recipes and food that was carefully and lovingly grown. And I get to know that he’s in Wisconsin making my Banged Up Tomato Sauce. As the seasons change and I start preparing for Fall, it’s fun to know I’ll still have plenty of thyme and sage left when I’m ready to embark on my Thanksgiving Menu this year. I’m still debating between a Scandinavian menu and an Italian. Wanna weigh in? I’d love your input on which direction to take. After all, you may be making the very same dishes next year…