tomatoes

Making the most of some pretty tomatoes...

before they're all lost to cool evenings hinting at the arrival of fall.

Quinoa

Quinoa.
We've been reacquainted this summer after a few too many less than memorable encounters.
What was I thinking???
Second chances, people. They are so important.
Quinoa's won me over this summer, stubborn girl that I am.
Rinsed in a damp tea towel over a mesh strainer, the bitterness is lost. Simmered and steamed, in about 20 minutes it's ready for accompaniment. Twice (maybe three times?) I've tossed it, still a tiny bit warm, with the kernels of 2 corncobs, a little minced spring onion and a few slivered leaves of basil and dressed it with a big squeeze from 1/2 a lime, enough olive oil to make me happy and some sea salt. Last night we ate it in bowls, topped with stewed spicy beans, more summer corn with jalapeno and lime, a quick tomato salsa and a grating of cheese.
And, you know what? It's even delicious for breakfast...
Breakfast Quinoa with Almond-Peach Quick Jam

Simmer 3 peeled, pitted and coarsely chopped ripe peaches together with 1/4 cup of sugar and 1/4 teaspoon (or to taste) of almond extract until thickened, crushing and stirring the fruit as you go - about 15 minutes. Remove from heat and let cool slightly.
Drizzle enough soy milk over a small dish of leftover plain quinoa to moisten the grains (more or less, depending on your preference) and reheat until just warm.
Spoon over some of the jam and eat happily.

sights

Some scenes from our recent trip to the west coast where we encountered: pristine (and windy!) beaches,

spots to sit and linger with friends,

fantastic poppies,

tea brewed over open flames,

and large and friendly snails, to name a few...

beans

At least the beans are surviving in this dreadful heatwave...
(unfortunately so are the weeds - thriving, actually - but that's a whole 'nother story)

at the moment...

... pink hydrangea is blooming away,the fennel is taking off,and the last of the radishes are in the fridge.

A Fennel and Radish Salad
Thinly slice one fresh bulb of fennel and one giant purple radish (or a few smaller radishes of your choosing), and toss the slices together in a bowl with a good squeeze of lemon juice and a drizzle of olive oil. Season it all with salt and pepper and a few feathery shavings of parmesan.

Vacation was amazing - going through the photos now...