All posts by foodisforever

Radishes

Fruits of June (or, Black Mustard and Summer Catchup)

Ginger ice cubes.  Green is unfiltered, pink is after Chemex.  
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My sister has a new habit of ferrying smoke meats from Kona.   Not complaining! Here, a homemade Portuguese sausage.

Sausage

Another time, pipikaula from Manago’s, in an impromptu taco.  And her baked brie.

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Then, from the vine and bough and orchid: the last of the little Blauschokker peas, and pale figs; Madre’s amazing triple dark chocolate.

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A Fuschia Dunlop weeknight supper by Dad.  (With more smoked meats, these of sister’s own creation).

Fuschia

When life gives you lemons, make Thomas Keller’s preserved lemons. LemonsAnd when it’s radishes, the Food52 winner roasted radishes with black mustard.

 

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And to finish, something sweet: Fenny’s cake for Father’s Day.

Fenny

Happy Summer!

4th

4th of July

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A dove is nesting our avocado tree, inches from the dinner table on the deck.  To judge from our conversation, it may as well be Kate Middleton.

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And as the eggs prepared to hatch, casual fare (mixed grill) and neon claws for the 237th birthday.

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I tried a hack of the excellent chocolate dessert at Greens and Vines, by combining equal parts coconut butter and cacao powder with a little sugar (they use agave) and chilling in a springform pan.  Fudgelike, featherlight and delicious– and such an antimatter-dense concentration of calories and dollars that NASA rang while we were finishing dessert.

Cake

Happy Birthday, USA.Image