August, now that the heat's abated a bit for now, is amazing. The mornings are perfect to be outside, everyone's so happy! and the food's not bad, either. Also my friend did fix the shower faucet in no time flat, once he'd shopped for the right one, doh, I had not realized I was trying to fit a square handle onto a round faucet, so to speak, very slightly wrong, but enough to not work. And he gallantly refused even to be reimbursed for the new faucet and the trip and the work.
Here's today's lunch: farmfresh tomato salad, just doused with fresh ground black pepper, together with salt redskin potatoes, a la Deborah Madison, spritz of olive oil, champagne vinegar. I'd already made inroads on it before remembering to take a pic.
Dessert is totally ripe cantaloupe chunks with baharat (see here ) from my Ottolenghi adventures, sprinkled over. It just gets better in the jar. You open it and the scent is so many layered. Sprinkle it over practically anything! Or just breathe the scent, for instant calming. Better than lavender.
The farmshare this time of year becomes a pressing priority to those of us froogle folk who can't bear to waste food. So the jam, and the tomato sauce, and the veggie quiches, and all that happen. As well as a frenzy of chopping and slicing and prepping for the freezer. I did give away a bunch of eggplant to happy neighbors, too.
Today I made some sort of dish, can you help me name it, blogistas?
anyway, I used a glass lasagna pan, rubbed with butter -- I save butter wrappers in the freezer from the rare times I buy it, use them to butter pans, then toss, works lovely.
And put in a couple of handfuls of zucchini sticks, cut like big french fries, four ears of corn, cut off the cob, four eggs beaten with kosher salt, fresh ground pepper, a big swoosh of Italian seasoning stuff, turmeric, handful of grated cheddar cheese.
Poured this over the vegetables, sprinkle of red pepper on top. Baked at 350 for 30 minutes. This, yet another kitchen experiment, worked fine, as you see my lunch serving. The veggies were still bitey, not too soft, nice flavor, very fresh.
This was my second course,the first being a tomato cubed and salted and that was all it needed for a wonderful first course. Simply nothing better than a tomato fresh from the vine. I never eat them in winter -- that's when I use my spaghetti sauce from the freezer. Anyway, the tomato was gone before I thought of a pic, oh well.
Nonfood things will return to this blog, promise. Oh yes, gardening exploits, hm, yes, been doing those, too. But you don't need to hear about my allergy issues, that's been a feature, too, but too boring.
