shrimp, squash, stone fruit, and some tepary beans
I took a quick and simple spin of this month's earlier honey walnut shrimp and just did a quick sauté, toasted the walnuts, then dished it up with some mashed butternut squash, seasoned with ginger. Don't be alarmed--the shrimp were cooked to pink, but the camera doesn't show it. And yeah, I was practicing my quenelles on my mashed squash. I thought about adding some honey, but it's so sweet on its own, and I wanted to make sure the ginger came through. Mmmmm, it did.
I had some Public Market peaches that I wanted to use up, so I baked them up in syrup flavored with more ginger and some vanilla bean. Mmmm. It's a nice dish, but I thought it was missing something.
Woohoo--Bert's brand figgy gelato! This is love. See them smile? Oh wait, maybe that's just me. The hot-and-cold combo, the slight tartness with the syrup's sweetness and the gelato's richness, and the vanilla bean's aroma tinging it all ... one never knows what one wants until it rests on one's tongue, that's all.
Before bedtime, I tucked in my pet river rocks under a blanket of water. Just kidding--they're tepary beans from the Public Market. If I get up early enough, I'll even be able to get them ready for the crock pot so I can eat them for dinner!
Due to my feeling oogie and the length of the prep time, chicken molé is being postponed to Sunday. Mmmmm, molé!