Dinner tonight - or last night.

yummy pasta salad!

I made pesto yesterday - lordie, even I near faint with pleasure at the aroma, me with the poor sense of smell - the one from the a2k cooks thread involving 3 cups of parsley (curly, sorry), 4 garlic cloves, tsp salt, tsp dried basil, cup of olive oil, cup of chopped walnuts, and parmesan. So, today it goes on pasta. I'm using my non-everyday type pasta, chitarra by the rustichella d'abruzzo people. It's a particularly toothy durum semolina spaghetti.

cold salmon from the night before, chopped some of the leftover cold potato with some onions and sweet peppers and a creamy poppyseed dressing, a tomato cut in 8 wedges

Up to my elbows macaroni with the unmentioned ingredient; dill. Yesterdays.

Fresh dill.

What a dilly the day is.

Had a grape leaf that melted in my mouth. When I inquired who made them, the new owner of the pizza parlor stated her mother.

How neat would a pot luck be with all you folks.

djjd62. Want some smoked trout?

Please encrust my chicken with your pesto ossobuco.

hmmm, how does one go about hosting a virtual pot luck

Good idea. I have a lot of pesto left over, and some roast chicken I put in the freezer.
I'll think of you...

came home yesterday to find my uncle had left about 3 dozen ears of peaches and cream sweet corn at the door, gave a dozen to the neighbours on each side and had a supper of the rest, with a salad on the side

The corn cobs and salad and the fish n chips would have been a good pairing.

It was finally cool enough to cook - maybe it was just less humid. Either way, I decided to make herb and soybean risotto. Unfortunately my risotto rice was funked. So, I poked around and decided to try bulgur wheat (whole grain!). It worked!

I simmered the bulgur and the frozen soybeans while I sauteed onions, garlic with kale and fresh herbs (sage, oregano, thyme, basil and parsley) from my pots. The proportion of bulgur to greens was off (too much bulgur), but it was a pretty great first stab.

For those of you who haven't tried soybeans outside of asian cooking - go for it! The beans keep their firmness and bright green color through most cooking processes.

After watching Alton Browns episode on fried chicken, I eagerly await for the chicken to get cold in my refrigerator. Not a fan of potato salad, so cold macaroni salad ,....a g a i n ,..it will be.
Pairing suggestions welcomed.

Garden tomatoes, fresh mozzarella, basil, Sliced Italian bread

Grilled tomoto and cheese sammiches. yum. yum. yum.

mushy rice and overcooked chicken-following the crock pot recipe. yuck.

Last night I grilled portabello mushrooms and sweet corn.

chicken and spinach cannelloni with green beans.

Spaghetti with mushroom and garlic tomato sauce.

sliced tomatoes and Smithfield bacon on warmed crumpets

Warmed pre cooked fish with lemon, a side of cut grape tomatoes with o.o and basil.

kale blanched in soy, ginger, bonito broth and baked tofu in a similar marinade.

Jungs theory of syncronicity strikes again.

I was just having a convo with mum about her kale. It is being eaten by some vegetable garden predator. (We think it might be bower birds).
she tells me there are several different colours of kale.