With an egg on it. When we returned from our long road trip across Oregon our vegetable garden was overgrown. There were zucchini the size of firewood, patty pan squash the size of dinner plates and probably upwards of 300 ripe tomatoes. We spent the better part of an afternoon cutting it back and harvesting, giving it away to anyone who happened to stop by, prepping and freezing yet more and making it our job to eat some with every meal. There must be something in the soil because they just keep coming, especially the tomatoes. Our favorites are the Sun Gold cherry tomatoes, which basically taste like sunshine and rainbows. 

When we first looked at this house, a little over a year ago I squinted my eyes, cocked my head to one side and tried to picture what it could be like if we just knocked all the walls down and made it one big room. Adding up to about 640 sqft, the living room, dining room, and kitchen make up all the common space in the house, and taking out the walls would give us access to all of it, and the natural light from the large windows that look out into yard and a beautiful view of the valley.