…or late breakfast.
Pan fried bread, egg, grated tumeric and ginger root, oranges sections.
Not shown, coffee, drip, Bali.
Not resturant elegant, but different elements of taste to an egg and toast. Salt and ground pepper.
The mid summer doldrums are with us, hot, balmy and humid weather. The nights are cool. The hydroponic tomatoes and soil grown tomatoes continue. The hydro tomatoes have ceased to grow, some of the foliage browning and dry, the formed fruit continued to ripen. Some fruit harvested. Most likely a root temperature issue, too hot ! Planning either year round indoor growing or different vegetable next year for hydroponic system.
The soil based tomato plant has thrived still providing new fruit, the first formed fruit ripened and picked. Backed off the the nutrients and since the last rains some watering just from the rain barrel some times twice a day.
Two different varieties, Roni and Sakura, the Roni should be the larger of the two. Seeds sourced from High Mowing Organic.
July 16
July 16
Soil based plant. July 23 2018
Hydroponic Deep water culture, outdoor July 23
Uses so far. Salsa. Not shown, tomato sauce for gnocchi, salsa || with chicken and corn chips.
Pizza, hot weather , so baked in the convention oven. Maybe grille outdoor later in the season.
We usually hardly ever buy tomatos from the store , too many disappointments , once you taste them from the vine fresh. The taste of ours are excellent tomato taste, it seems they are at peak sweetness 24 hours after picking. Still good after that robust tomato flavor, no mealy texture, would like to dry some for storage but I think most will be eaten. A delicacy.
A while back we had the opportunity to be served a meal of corn dogs. I have never had them before. Served with a salad they are certainly a different way to have hot dogs. Frying in oil is usually not used too much as a method of cooking. Even a better meal when made by sister in law and her daughter.
If you make these, having the batter in a tall glass makes coating the hot dog easy as was demonstrated.
recipe from photo:
flour for rolling
crisco for frying
A simple blend of what I have on hand:
A Pesto need not be a strict list of certain ingredients. Blend to your specific taste. Try different additions for tasting ingredients.
photos from June 26th.
This makes a good substitute for butter on toast or bread. Cheese can also be grated on top. Thinned with oil and vinegar a dressing for greens, tomatoes etc. A dipping sauce, a pasta sauce, I enjoy this when the fresh ingredients are available. Blended in a food processor or an unplugged version could be made in a mortar and pestle. I usually drizzle the oil in at the end after the fresh ingredients have been blended.
This was modified from a soba noodle recipe. (Nigella Lawson) it turned out very well as a cold dish considering you don’t stir fry it. I made 1/2 the recipe, it served 2 as a light meal in hot weather. You probably could serve it as a hot dish.
Toast the sesame seeds in a pan over high heat till golden brown. If you use toasted sesame seeds often they can be toasted in advance, during cooler weather to reduce the heat in the kitchen. Store them stove side in a airtight jar.
Prepare the noodle with salted water as directed by the type, the rice noodle is soaked in cold water, then bring to a boil. Like pasta, watch over it and avoid mushy texture. Brake the cooking with drain and rinse with (ice) cold water.
Mix the other liquid ingredients like a dressing, and toss with the cooled noodle along with the thinly sliced green (spring) onion. Toss and add the toasted sesame seed.
If possible, let the dish marinade for some time. I put the dish in the fridge and served later for supper, a cool noodle, suprisingly savory for a no stir fry dish.
I did taste the sauce and added more honey as I use double black soy sauce and dark sesame seed oil. I could see adding more components to the dish like pea pods or green peas. We like mushrooms so some sauteed shitake and brown beech mushrooms were added as an ingredient. Broiled beef strips would also be a good addition.
Marinade the shrimp :
Blend or process the above, about 1/2 lb shrimp (heads on preferred), added and let stand 30 minutes at the most. Grille skewered shrimp preferred, or broil just till pink with slight char. Serve.
Tasty shrimp, the shells give a pleasant crunch and the combo of the marinade gives the shrimp a sweet almost tomato taste, not hot spicy but sweet spice flavor. I have used the same marinade with thin cut chicken breast with good results as it’s different than the usual BBQ rub and sauce.
the above is the basic ingredients , some were (substituted) and the measured amounts can vary.
Basically all ingredients minced by the food processor into a paste.
Stored in a mason jar for use, marinade and seasonings.
Most nonperishable items are now purchased online and delivered, shipping usually free. Items purchased online are not available for the “savings catcher” program even though the packing list /reciept has a TC bar code.
The fresh food available at the asian market offers a wide selection of fruit, vegetables and other culinary items. Seafood is 1/2 lb shrimp w/head. Meat is chicken breast @ 1.79/lb.
Boil some rice like pasta in water, when cooked, drain and rinse with cold water. Saute mushrooms, here shitake and brown beech mushrooms, then saute thiny sliced brocolli . Return the rice to the pan, splash with soy sauce, then sesame oil. , season with salt and pepper, serve. You could also steam the brocolli for softer bite.
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