Thursday, June 20, 2013

What's Cooking.

At the beginning of May Adam and I took a two week trip to California. You can see all the photos here. One thing that's different about previous trips we've taken is that I didn't bring my DSLR camera, I only brought my iPhone. There's certainly a noticeable difference in quality, but the trade off was that I didn't have to carry a big camera. I'm not ready to give up my camera entirely, but it was nice not to worry about another electronic something or other. Anyway, here are a few of my favorite shots:

Vacation selfie!

Vacation is the best.

Bixby Canyon Bridge


Elephant seeeeeals!


We got back a month ago, but I already can't wait to go back. Since then, we've had a lovely visit from family, including this little heartbreaker, who I only have blurry photos of, because he is in constant motion.

Donuts for breakfast, ice cream for dinner. #auntielife #spoilemrotten

That was the day we had donuts for breakfast and ice cream for dinner in an attempt to show the whole family the best that Somerville has to offer. Yeah, I think he enjoyed himself.

After a bout of kitchen malaise when we got back from California (where are MY 8 for a dollar avocados?!), I've been finding my way back to cooking in the last few weeks. I made these excellent muffins (mmm, molasses and raisins), and there are three jars of rhubarb rosemary jam on my counter waiting to be labeled. Last week I threw together a pistachio chimichurri and we've eaten it on fish, beef, eggs, pizza and grilled veggies: one bunch of parsley, one bunch of cilantro, a couple stalks of spring garlic (or a clove or two of mature garlic) 1/3-1/2 cup of roasted pistachios, salt and enough olive oil to make it as loose as you like it. Chop the pistachios in the food processor, then add the herbs, and pour in the oil while the machine runs. Use it on just about anything (my favorite was on grilled steak).

Farmer's markets have been open for a couple of weeks, and our garden is in bloom, now too. The tomatoes are starting to flower, and I've been able to use the chive blossoms to pretty up salads of local greens and baby tomatoes - even if the avocados are $2 a piece and come from across the country.

Chive blossoms, avocado, maters and greens. #lunch

What have you all been up to? What's cooking with you?

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