we actually got to use some of our peaches this year. granted, at least half of them were wormy but i ate quite a few and i made cobbler out of these 8. we kept the same 4 cups of peaches but halved everything else and even halved again the wet half of the sugar.
a few weeks ago, we shopped at Rainbow Acres and needed lunch. we decided on a jalapeno cilantro hummus wrap that was *delicious*. armed with a new hummus recipe, we made our own. m said that next time, we need to add more water and more salt. but, man, it was so good. ironically, the baba ghanoush that i made was actually hotter than the hummus and i even broiled the jalapenos. we only had 3/4 cup of dried chickpeas in the pantry so that’s what we used.
We have been walking more lately and this flower has totally caught our collective eye:
This photo doesn’t do justice to the yellow-red gradient. We also saw this monarch today in our front yard:
I made SG’s babaghanoush again today. I think this recipe needs a home on this blog:
1 lb broiled japanese eggplant (poke; cover in oil; roast until charred; seeds ok)
Roast jalapeños; not too charred
Roast garlic and shallots at 450
(I just broil everything…)
Let all cool
Scoop eggplant pulp with some charred skin (not too much) into bowl
Chop jalapeños
Mix
Add:
Tahini
Lime juice
Black cardamom (~1/4 tsp); crush seeds not pod
Salt/pepper
Cilantro
Olive oil (adds sweetness)
Garnish: scallions, cilantro, paprika, olive oil, black cardamom (grate outside pod)
If it’s too pasty, there’s too much tahini. Add more eggplant and lime juice.
Don’t use a food processor. It will last 3 days.
Party size: 2lbs eggplant (the 2 of us just ate 2lbs of eggplant so the party size should be closer to 4)
In the style of things organized neatly, here I am trying to arrange everything so the little stuff doesn’t get too charred and the big stuff gets enough in the right places!
This apple is not in our apple book. It’s firm and juicy (big cells; like a Honeycrisp to me). It browns at the cut edges fairly quickly. The skin is snappy. It’s very pretty with its red stripes. We would buy it again.
oh. my. goodness. we were at santa monica seafood today and whitefish is on sale. i had a brilliant idea that we could smoke it in our cameron stovetop smoker. we bought 6 ounces and then seasoned with salt and pepper over a tablespoon of alderwood chips for 10 minutes. both the thick and narrow ends were cooked perfectly. fish with a hint of smoked sausage. easy clean up. no cooking fat. we should do this every week.
…didn’t work in a canning jar with the perforated top and I don’t know why. After 4 days of trying to make them grow nice and white, I dumped them.
In 6 more, I can title the blog post “Love Potion #9.”
It’s that time of year again… This time around it’s 4 bottles of vodka and the zest of 39 lemons. There are so many more lemons on the tree. We didn’t time this very well, apparently. Or we need larger glass jars…
Teamwork: M spotted this one a while back and I knew from which side to grab it!
most recipes mix okra and tomatoes so it wasn’t easy finding an okra recipe sans tomatoes. to further complicate it, our cut okra is frozen (mama bear bought frozen just in case she couldn’t find fresh for our bhindi masala recipe).
i didn’t have any onions so really this is just an okra recipe. i used the full amount of turmeric and cayenne (m said it was a bit spicy, but not prohibitively so) but only half the salt (plus 1/8 of a teaspoon) (thank goodness! to the half salt part…)