I’m a hanger on to the restaurant community. I have no ties to the restaurant world anymore, not since I left the employ of L’Etoile in... was it the fall of 2004? But I have lasting good huggable people there – a chef or two, a business manager, a bar tender, a waiter. And there is the partner of another restauranteur in town and of course, always the farmers who were once known to me as restaurant suppliers and now are just in my world of fond memories. Worthy of a special pause on a Saturday morning at the market.
My camera died (why???) and so I had only my phone for picture taking, but no matter, I was less inclined to look for good photos today. I spent a good two or three hours just sitting outside Graze with a friend whom I've known for exactly thirty years, talking to combinations of the above and then a bit of time at the market, picking up everything from kale to tomatoes and oh so much more in between.
So, a photo to commemorate a wonderfully leisurely morning outside Graze...
Then, a photo of a vendor who supplied me with a bunch of green stuff today...
...and another to really put things in the right light. It’s August. Hot and red August. No, not peppers. Tomatoes.
(Later)
(Later)
Man, you have some pick here. This movie is so depressing. And I don’t think there’s any plot.
Ed dozes off for a minute. We watch a bit more.
Okay, I'm with you. Enough.
What’s with us this week?
Hi Nina,
ReplyDeleteI've been meaning to share some recent frozen yogurt successes...
I peeled ripe peaches and mashed them with a potato masher, then put through a strainer and used the juice instead of milk - probably my best batch yet. Also, using 2 heaping tablespoons of Bonne Maman (the one with the red gingham lid) fruit preserves (plum or cherry) added to plain yogurt with a tsp. of vanilla has been outstanding. The preserves are sweet enough that you don't need to add honey.
If Ed doesn't like it, darn! All the more for you! ;-)