Saturday night I made a salad out of some yellow grape tomatoes friends gave us, one of our own tomatoes, one of our own anaheim peppers that I roasted on the stovetop, red onion, basil, goat cheese and salt and pepper. It was great–fresh tasting with some heat from the pepper but balanced by the goat cheese.
Sunday night I blanched some of our freshly picked green beans and then cooled them down immediately. To the green beans I added a tomato and some salt and pepper. Right before serving I added a little bit of a vinaigrette I made using an orange muscat vinegar and olive oil. That was a fine green bean salad. We also had corn on the cob from the garden. I melted some butter and added cumin and black pepper to it. The corn was wonderful with the melted butter. Vegetables right from the garden are so much tastier.
Yesterday was a terrible, rotten, no good day and it is representative of why I need to get the heck out of Dodge. The better-half made spaghetti with bacon, chorizo and loads of garlic. It was delicious and just the comfort food I needed.