Last week at AFY

Shara's favorite day at camp today. They had workshop for dancers. I picked her up and she looked ready for a recital, bun and everything. She was glowing.

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Finally had yummy corn!

Good dinner this evening - spent the day making jarred peaches, but it went much quicker with the help I had from Shara. She stood by me and we got them peeled in no time. I mashed some up, added chipotle chili powder and topped the roasted salmon. With the weather being a little chilly today, I was able to roast the vegetables - summer squash from the CSA; a pattypan and two eight-balls, mushrooms, garlic, and a few leftover sungold tomatoes, tossed with a bit of oil, crushed cumin & coriander seeds.

Peaches

Shara and I made pickled peaches Sunday. She made fast work of things by sharing in the peach peeling. We both stood at the counter and worked our way through about 35 peaches from CM Smith. We didn't pick them this time but I don't think that made a difference. They were pretty good and if we have a chance to pick or run into more peaches this summer, I wouldn't hesitate to make more.

We got 5 quarts. I figure we'll easily go through a quart in a week.

Rachel Rays Quick Pickles on the Food Network

Quick Pickles on the Food Network

My friend brought these over to a cookout last week and they were so yummy we finished the whole, big bowl. I can't believe how easy these are. I made them in the morning before work and added in fresh carrots. They were just right for dinner (and we finished the whole, big bowl!).

weekly csa share

1 Walla Walla onion - brushed with bacon drippings & grilled
3 pieces specialty zucchini - oven roasted w/ garlic, mushrooms & some sun gold tomatoes from last week
1 pint mixed new potatoes - steamed
2 pickling cucumbers - rachel ray's quick pickles
1 bunch carrots - shredded & mixed w/ lemon juice, craisins, salt & pepper
1/2 pint cherry tomatoes! - eat
1 head garlic - roasted some, a couple for the pickles

Vegan blueberry crisp

Love that we've been getting almond milk and have used it as a substitute for butter and cream. Mixed this with some brown sugar, oats, ginger, vanilla, and cinnamon, poured over lots of fresh blueberries and it's now baking. How bad could it be?

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weekly CSA share

3 pieces of summer squash/zucchini - sauteed 1, will grill the others. Got a beautiful pattypan - green & yellow.
1 bunch carrots - sauteed a few, nice and sweet
1 pint new potatoes - steam and serve w/ salt & butter
1 sweet Walla Walla onion - ??
1 bunch onions - sauteed with carrots & squash
1 bunch chard or kale - sauteed w/ garlic

weekly csa share

1 lb green beans or 3 pieces of summer squash/zucchini - sauteed w/ butter & prosciutto
1 bunch carrots -  butter glazed spiced carrots
1 pint new potatoes - steamed w/ a little salt & butter
1 bunch chard or 1 bunch kale - sauteed w/ garlic & olive oil
1 bunch onions - still have some left from last week! - sauteed/caramelized and served w/ leftovers from last nights dinner at Al Wadi - mostly hummus
1 head garlic

Fourth of July

Getting ready for the First Parish Bridgewater UU Church's food stand today. Also made Berry Cream Whoopie Pies, but I'm not sure how those are going to hold up in the heat. The rest will do well though. Rain or shine, should be a fun day!

Martha Stewart inspired

Some in honor of Gay Pride Month

Pretty drab looking - royal icing decorations

Look how they pop now!

Cupcakes w/ 7-Minute Frosting

Shara's design

Corn Pancakes - French Fridays w/ Dorie

I decided to pretty much take the summer off from Dorie - the part about the deadline for posting and commitment to make the dish by Friday. Too much pressure and summer is hot enough already. So I am keeping up with the schedule and saw that Corn Pancakes were for last Friday. I actually made these on Friday but didn't take the time to post, so here it is now.

 The batter was very easy to make - just throw everything into a blender and mix it up. I don't own a regular blender, but the hand blender worked great. I also thought fresh corn would be good, seeing that it's practically in season, but Dorie called for a can and a can I've had in the cabinet for quite a long time.

I used my handy griddle and made quick work of the job - 2 batches. One I added ground pepper to, the other I kept plain. The pepper ones tasted much better and I also needed to add salt. I thought the canned corn would be salty enough, but it wasn't.

Served with a mish-mash of Italian style chicken sausages, sauteed swiss chard, and leftover penne w/ red peppers and  broccoli in spaghetti sauce.