Weekending: We’re Back

4thStop

Can you believe it is already past the 4th of July? No? Well, neither can I. Time flies especially at times like today, when I bid a somewhat sad goodbye to my parents, after a long weekend that seemed too short. I wish time stood still or I had just a little more of it with them. On the other hand, I wish time would fly by and I could finally bid diapers and bottles a cheery adieu. I can’t have it all, so I’ll settle for whatever time I am afforded with those whom I love most and a great celebration—whatever the reason.

We’ve been loved on by our families with attention and delectable edibles so much that we’ve both missed being in the kitchen. My parents provided us just that when they visited and took the girls off our hands. I can’t really get used to saying it … the girlS. Admittedly, as I am still the sole food supply for Eliza, Evan did more cooking but I contributed in selecting the recipes and making some sides and desserts. July, as you should know, is the national ice cream month and so we have home-made vanilla ice cream and a lovely berry crostata.

4thCrostata

I also continued to slowly make headway into Yotam Ottolenghi’s Jerusalem cookbook and made this amazing Chermoula Eggplant.

4thEggplant

It was simply spectacular and very easy to make. While I focused on all things sweet and vegetarian, Evan made rockfish simmered in dashi finished with a Chinese hot oil/herb dressing.

4thFish

He also made korean BBQ from a Cooks Illustrated recipe I discovered while perusing their magazines that we have from when we used to subscribe. It was delicious and I’ll post a slightly updated recipe shortly.

4thBBQ1

4thMom

4thDad

Be First to Comment

Leave a Reply

Your email address will not be published.

Solve This Before Posting Your Comment *