Unoriginal thought of the day: Can you believe August is almost over?
Why does summer fly by so fast while winter feels like it goes on for years? Probably because I live too close to the Wall. Anyways, let’s enjoy it while it lasts. I’m falling behind on the consumption of vegetables. There is just so much too eat. And here’s what came in this week:
What are my plans, you ask? Well…
- Tomatoes in the summer are for gazpacho. I made this Mexican version last week. This week, I’m thinking Asian (sesame oil, scallions, soy sauce, and sesame seeds?).
- Baby red potatoes are for breakfast. Or potato salad. Or Jason will just eat them when I’m not looking.
- Beautiful bell peppers will be combined with last week’s batch of miniature bell peppers that haven’t been eaten yet. I’m planning on roasting them with some halloumi cheese, capers, and olives a la Deborah Madison.
- I think I’ll go ahead and dump these carrots into the aforementioned meal.
- Second chance with the kohlrabi. This time, I’m going for a tofu curry with corn a la Madhur Jaffrey.
- {Back to the left} We’ve got beets. Let’s just make this beet, cucumber, feta, and basil salad all over again.
- Green beans that are actually purple. Open to new ideas.
- We’ve got way too much arugula. Who wants to come over for salad?
- Oh and last but not least, this watermelon. So sweet and juicy. Let’s just have it drip down our chins.
[…] dish so represents what I want this blog to be about. It’s as seasonal as can be but gives you something you might not eat every day: halloumi cheese. Halloumi is a popular Greek […]
writes Fried Halloumi with Bell Peppers, Carrots, Capers and So Much Other Good Stuff | Things I Made TodayThe colors in these photos are amazing. I love summer.
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