Sunday, July 19, 2020

Covid Cafe: Summer Favorites

Chris is growing

Here's what they'll look like 
in autumn
Robin's Koginut Squash #2

All good things to you today chefs. Are you hanging in there? Are you making food, eating take-out, or dining al fresco? Keep us updated. Remember this coleslaw? Rob says he's never making it again without adding some kimchi. Click here for his yummy post on how to make kimchi.

Rob writes: I’m having red and green cabbage for lunch each day, with our favorite slaw dressing. Adding kimchi sends it over the top! 

Dustin grew summer squash, which seems to be
heading toward the skillet with garlic


I had not thought of violets late,
The wild, shy kind that spring beneath your feet
In wistful April days, when lovers mate
And wander through the fields in raptures sweet.
The thought of violets meant florists' shops,
And bows and pins, and perfumed papers fine;
And garish lights, and mincing little fops
And cabarets and soaps, and deadening wines.
So far from sweet real things my thoughts had strayed,
I had forgot wide fields; and clear brown streams;
The perfect loveliness that God has made,—
Wild violets shy and Heaven-mounting dreams.
And now—unwittingly, you've made me dream
Of violets, and my soul's forgotten gleam.

Holly sautéed a Row 7 Centercut Squash 
with onion, the very definition of a summer dish

Black Pumas 
(They make some sublime music)

Still more squash
I brought back seeds for this Black Beauty organic zucchini from NZ. This one grew a little larger than my ideal. They love to hide out, sometimes not emerging until they’re the size of baseball bats. 

But it made for a delicious first meal (with ribeye)

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