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Sunday Sloth and SKLEP!
Jun. 8th, 2008 05:27 pmDamn you, POLSKA.
Had a fruitful trip to the farmers market yesterday, scoring garlic scapes, fresh strawberries (holy fuck, tasty!), snap peas, fresh onions, various pork products from the pigmonger, fresh non-homogenized milk, a fresh spring chicken, fresh herbs, and some incredible greens (mustard, pea shoots, arugula, etc for salad, vitamin greens for braising).
It's been too hot to do much in the way of chores, so we spend our afternoons being lazy SOBs, drinking cocktails, shelling the peas, and wondering when the next footie match is on (for the record, it's 19h30, USA v. Argentina friendly). Drinking Five-Pound Notes -- drambuie and bitter lemon soda -- and eating cured pork products like sopressata and shoulder bacon.
Oh yeah, to round out the weekend, we had both a strawberry rhubarb tart (procured from local bakeries, not homemade) and a small financier cake. Both were fabulous. I think financier may be a new favorite because I love almonds.
ETA: Oh damn. We just made a ghetto variation on a Peruvian Green Aji sauce with the scapes. Chop the scapes, dump in blender with the juice of one lime, a heaping spoon of mayonnaise, some olive oil, salt, chopped heaping handful of cilantro, and one chopped deseeded habanero chile. Add water to maintain medium-thin consistency (you don't want it runny, but you need enough water to really liquefy your ingredients). It's garlipocalypse, f'sho, but tasty nonetheless.
Had a fruitful trip to the farmers market yesterday, scoring garlic scapes, fresh strawberries (holy fuck, tasty!), snap peas, fresh onions, various pork products from the pigmonger, fresh non-homogenized milk, a fresh spring chicken, fresh herbs, and some incredible greens (mustard, pea shoots, arugula, etc for salad, vitamin greens for braising).
It's been too hot to do much in the way of chores, so we spend our afternoons being lazy SOBs, drinking cocktails, shelling the peas, and wondering when the next footie match is on (for the record, it's 19h30, USA v. Argentina friendly). Drinking Five-Pound Notes -- drambuie and bitter lemon soda -- and eating cured pork products like sopressata and shoulder bacon.
Oh yeah, to round out the weekend, we had both a strawberry rhubarb tart (procured from local bakeries, not homemade) and a small financier cake. Both were fabulous. I think financier may be a new favorite because I love almonds.
ETA: Oh damn. We just made a ghetto variation on a Peruvian Green Aji sauce with the scapes. Chop the scapes, dump in blender with the juice of one lime, a heaping spoon of mayonnaise, some olive oil, salt, chopped heaping handful of cilantro, and one chopped deseeded habanero chile. Add water to maintain medium-thin consistency (you don't want it runny, but you need enough water to really liquefy your ingredients). It's garlipocalypse, f'sho, but tasty nonetheless.