97 degrees, 80% humidity. If I had cleavage, you’d be able to poach an egg in it.
I thought about buying some Weck jars today — Winnie was excited about purchasing hers, and as I am totally unoriginal, I thought I would follow suit. But why is it that all the good stuff worth preserving is only around when the weather is oppressive? I’m getting heat stroke just thinking about turning the stove on.
This week’s Greenmarket purchases:
from left to right: 1 1/3 lbs. of ground pork from Flying Pigs, French breakfast radishes, baby scallions, spinach, black Tuscan kale, cranberry pecan sourdough bread, biscotti, shiitake mushrooms, vanilla yogurt, ricotta cheese, drinkable blueberry yogurt, one pint strawberries, 5/6 lb. sugar snap peas.
Still leftover from last week’s Greenmarket run:
2 red onions, 1 cucumber, one ripe, ripe greenhouse tomato, half a dozen Flying Pigs eggs, 1/4 block of Colby cheese, some strawberries, about 1/3 of a loaf of bread, a bunch of dill, a bunch of cilantro, a bunch of chives.
I did clear out some stuff with today’s breakfast of French toast with strawberries. It’s nice to actually save “pain perdu”. I’m using the cucumber, dill, onion and half the tomato for my lunch salad tomorrow. All in all, I would say that only the cilantro and chives will turn before I have time to use them up. I’m pretty pleased with how I’ve done so far.
I also used some leftover tomato and some of the onion and cilantro above to make guac for a party:
My friend Nancy had given me four ripe avocados last Sunday. I knew I wasn’t going to be able to eat them, so I stuck them in the fridge as soon as I got home. Refrigeration works quite well if you want to halt the avo ripening process. A little chopped cilantro, onion, garlic, tomato, and a repurposed cupcake clamshell for transporting the avocados and I had the perfect hors d’oeuvre. All I had to do was pick up some chips; the hosts of the party already had jalapenos, salt, and limes on hand for my friend Shannon’s knockout kiwi-chili margaritas (cribbed from the Modern):
Don’t you feel refreshed just looking at that? Muddled kiwis and seeded jalapenos, Herradura silver, triple sec, lime juice, shaken with lots of ice…I think that’s it. Viva el verano!
That Lysol in the background of my food pictures is incriminating, isn’t it? It’s actually sitting on the window ledge behind the butcher block, far enough away from the food that I’m not going to give myself a health code violation. Don’t judge me!
Related: my friend Julie reminded me today that when I first moved to New York with no job and no money, I used to go hang out in the downstairs dining room at the Wendy’s on Broadway and Bleecker. It smelled like ammonia and cheap frying grease down there, and the company was usually less than savory, but their air conditioning was deliciously Frosty.