Translation: Summer has arrived. And for me that means fresh vegetables, in abundance. I think that this is my favorite time of year to cook! Until autumn arrives and I get to pull out my Le Creuset and make a beef bourguignon again… But for now, this is my favorite time of year to cook! Last night’s dinner consisted of sauteed zucchini and squash, with a little onion and garlic and bell pepper, finished off with with fresh thyme and basil from the garden. Served over quinoa with a generous amount of parmesan, with a salad of cucumbers still warm from my mom’s garden, tomato, and goat cheese with olive oil. I really don’t need anything else (though I’m certain that my Texas family were wondering where the meat was). Heaven.
We followed all that with a fresh blackberry cobbler; I was actually going for a clafoutis-type dessert, but I don’t think I quite achieved it in this gluten free version. I will have to try again- less flour, more egg. But it was delicious nonetheless. I should have taken a picture, but I didn’t have time. It didn’t last that long.
Fresh zucchini and blackberry cobbler? Yes, summer has indeed arrived. I’m ready for my travels to be over for a while so I can get to our local farmers’ market and get into my kitchen! My vagabond soul is actually ready to settle in for a few weeks!
I’ve got some cooking to do.