SEASONAL BITE

This day was a bit of a whirlwind. And by the looks of it, so is the rest of this week. Xerxes made me an egg and toast with coffee & milk pretty much as soon as I woke up. I attempted to squeeze a bit of research in and hung with the kiddos. By mid-morning, the smell of the peaches was overwhelming me and so I made Peaches with yogurt and a dollop of creme fraiche. Normally, plain yogurt is not my favorite, but these peaches were so insanely sweet that the plain yogurt just swirled around the fruit making everything into creamy happiness. Writing this with the intoxicating smell of the peaches makes me think I may just make a bowl of this for a pre-bed snack.

I had an appointment that I ran out the door for with Zed in tow. I pick up Xerxes to hang with the babe. They ended up being very late picking me up from my appointment so I headed to a tiny shop that serves Papusas. Imagine a tamale that has been flattened and seared- so, so good. Better than that description even. We actually make them at home and I keep considering putting my recipe on Lilly’s Table, but don’t want to overwhelm anyone since it is hardly the quick & easy meals I usually put up there. Anyways, I bought a green chili papusa and a couple of pork tamales, each came with appropriate sides black beans, salsas, etc. I ate inhaled nearly half of it before Xerxes arrived. He took the rest to work.

The next part of my day involved tearing my car apart in hot pursuit of a missing item and putting Zed to sleep only to have him wake up soon after. That seems to be most of his day. Oh well. He is finally blissfully asleep now.

Xerxes had to work late, so we decided to bring him dinner and dine with him there. I cooked some soaked black beans, whipped up a dressing, and shaved the kernels off the corn on the cob. I grabbed a big old yellow crookneck summer squash from our garden and diced it into pieces. Roasted a couple of hatch chiles and diced them. Finally I diced a lemon cucumber, four peaches, two plums, and a sweet onion. The mess was tossed together, just in time for Zed to beg for my attention. Lulu took over cooking and grilled a few chicken thighs. She made the skin perfectly crispy and fabulous.

I fizzed up some sparkling water and loaded a bag with plates, silverware, small mason jars, cloth napkins, chips and salsas. As soon as the chicken we packed it up, stuffed ourselves and the food in the car to head to Xerxes’ work. We met him at a round picnic table outside and dined under the sunset. It was a fun way to hang with him in the midst of his hectic day.Since we were in Golden, Lulu and I decided we should grab some ice cream from the Golden Sweet Shop. I had Palisade Peaches n’ Cream and Salted Caramel. Juliette had Strawberry. Lulu also had Salted Caramel, but with Chocolate Raspberry. Unfortunately, it was quite dark and the photo I took of our ice cream was terrible.

Stone Fruit, Summer Squash, Black Bean & Corn Salad

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2 tablespoons lime juice
1 tablespoon vinegar, such as sherry, white wine
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 corn, cooked or grilled
2 hatch chiles, roasted and diced
5 cups summer squash, diced
2 peaches, diced
2 plums, diced
1 lemon cucumber or a small cucumber, peeled if necessary and diced
1 small sweet onion, finely minced
1 1/2 cups or 1 can drained black beans

Whisk together the dijon, lime juice, vinegar and slowly drizzle in the olive oil while whisking rapidly. Add the salt and pepper to taste. Cut the corn kernels off the cobs, just stand the cob up right on a cutting board and slice down along it. Dice the remaining veggies and fruit. Toss everything together. Taste. Season with more salt and pepper, if necessary.