Nerves got the better of my blog posting this week as I prepared for keyhole heart surgery, which was done on Friday. Fortunately it went smoothly with no complications, much to my relief. I am completely in awe of modern medicine after having the procedure done. I was awake for the entire two hours, as the doctors burned off a bit of misfiring electronics within my heart muscle using wires threaded through my a vein near my hip. I even got to request the music I listened to while it was done. It was a full on experience, and felt pretty much as it sounds. But I am thrilled to bits to have had it done and wait to see that it fixed the problem.
I am couch bound for the coming days, with strict instructions not to do any heavy lifting. So gardening is out for me until the later half of the week, which means Jamie will get the honour of harvesting our first broccoli.
In commemoration of my hearty experience this week, I thought I would talk about the tomato "Oxheart". This tomato is an heirloom variety which also runs under the name "Bullock's Heart" and "Coeur de Boeuf" in other countries. It bears a red/pink heart-shaped fruit that has a shiny, almost polished, appearance.
The perfect tomato for creating rich tomato-based sauces, chopping into thick meaty slices for burgers, or pairing with mozzarella and basil for a light snack.