My mom’s potato salad with mayo, salt, black pepper, sundried tomatoes, fresh basil, toasted pignoles, and fresh minced garlic.
Last week I dropped my old PC and new laptop off to the kids* at the Microsoft store to do a data transfer. I wasn’t worried about system withdrawal. So I’d be without a proper keyboard for a few days—so what. So substantial agita ensued, that’s what.
That’s the bad news. The good news, which came as a total shockeroo, was that suddenly I was wild with energy and ideas. I needed to be creating something, producing SOMEthing, all the time. So I hit the kitchen. When I was 90% finished with one recipe, I’d start thinking about what I was going to make next. I’m not saying it wasn’t manic, but I sure ate well.
I note, with some dismay, that I didn’t take pictures of too much of what I made. I don’t remember what happened all that clearly, but best guess, I was too busy eating it all. My reputation precedes me.
Here then, a list. Made all of this within 2.5 days.
-Watermelon-lime smoothie
-Carrot cake with a blop of yogurt cheese on top that I stirred some cinnamon sugar into
-Panzanella with local, organic vegetables: basil, onion, cucumbers, and tiny heirloom tomatoes
-Bourbon-spiked jalapeno ketchup (which has already graced many a turkey burger, and I have lots more)
-White-peach vanilla jam
-Fried zucchini blossoms (going back for more because I have a delirious crush on them, not least of which because I didn’t torch them this year, and am obsessing even as I type)
-Potato salad
I have my units back now. But I have more peach jam to make, as well as a quart of beach plums to pit and jam up as well.
The beat goes on.
Carrot cake. I bought the carrots from the teenager at Silverton Farms who had just pulled them out of the ground and washed them–she handed them right to me.
Local organic heirloom tomatoes, Red Bank Farmers’ Market.
That red stuff between the onions and the cheddar? That’s my ketchup!
*The unvarnished truth.
eve's apple 