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Tokyo 2014 (Cotes du Rhone)

Downloading from my phone: Tokyo, July 2014.

Radishes

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

Ginger ice cubes.  Green is unfiltered, pink is after Chemex.  
Cubes1b

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.

Fif2

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

Fif1

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.

 

RadishProcess

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

Fenny

Happy Summer!

Blauschokker Peas and Pickled Beet Tzatziki

Easter 2014

Blauschokker Peas and Pickled Beet Tzatziki

Easter Brunch 2014.  Above, Blauschokker peas on pickled-beet tzatziki.  Below, our youngest and youngest Easter feasters, to whom the lamb and even the bunny happily took a back seat.

Easter-Y

 

buffet

Vege

Pot Luck

Pot Luck

This was really an artless crisper dump into the roasting pan, but two of my five readers have pestered for a recipe. Disgorge refrigerator contents (old brussels and older butternut); toss with oil, salt, pepper; burn at 350 degrees; top with cherries, almonds and bacon.