Downloading from my phone: Tokyo, July 2014.
My sister has a new habit of ferrying smoke meats from Kona. Not complaining! Here, a homemade Portuguese sausage.
Another time, pipikaula from Manago’s, in an impromptu taco. And her baked brie.
Then, from the vine and bough and orchid: the last of the little Blauschokker peas, and pale figs; Madre’s amazing triple dark chocolate.
A Fuschia Dunlop weeknight supper by Dad. (With more smoked meats, these of sister’s own creation).
When life gives you lemons, make Thomas Keller’s preserved lemons. And when it’s radishes, the Food52 winner roasted radishes with black mustard.
And to finish, something sweet: Fenny’s cake for Father’s Day.
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.
Juice de season: apple, fresh ginger, carrot, cinnamon.
My figs are finally fruiting, and they are palest pink.