Pitas and hummus; piperade; fresh cherry tomatoes – 17 June 2015

main150617OK, concrete pour today! But I was unnecessary in this process, so planned to cook what I didn’t get to last night. Right before dinner, the last baby hummer was discovered on the ground next door, looking extremely itty bitty and vulnerable,

lagniappe150617but after maybe 20 minutes, with four people standing 15 or 20 feet away to drive off feral cats if necessary, the bird flew up to the magnolia, out of danger for the moment. It didn’t hit the nest, but stayed on that branch till nightfall, where the mama found it and fed it a few times. Morning, now, and the bird is nowhere to be seen. Might be in the rose tree, b/c mama is going there a lot, which she hasn’t made a practice of in the past. But not doing the click-click-click thing for searching, so we don’t know. Maybe the baby flew in there and is safely tucked away for the moment.

So, dinner! I defrosted the last two of the pita dough balls I froze awhile back, which I think are half or 1/3 whole wheat, and I cooked them up as pitas this time (3 mins, 500 degrees, on stones). I bought hummus at The Cheese Board on Saturday, and with one pita each, we almost finished that. Weren’t terribly impressed, either of us – we thought a more emphatic flavor would be better, perhaps with a higher admixture of tahini. Or garlic? Good, just not as great as most of their stuff is. I made piperade from the recipe in Pintxos by Gerard Hirigoyen.

setting150617I was not as excited about it as in the past, interestingly. I had made it with canned, diced tomatoes b/c it was winter, and simply loved it, but this time, with fresh, though not exciting, Romas (it’s only June, after all) I didn’t find it an exciting taste at all. It’s also possible the Pimenton d’Espelette has a limited shelf life? So, last time I added 1/4 tsp salt to the recipe (no amount specified) and this time I worked out that the can of tomatoes I used had about 500 mg sodium, so I added 1/4 tsp more salt (590 mg) but ended up adding more of that, too, up to 3/4 tsp total. Then also I had added 1 tsp pimenton, and upped that to 1 1/2 tsp. D thought it was really good, but I had the previous version in mind and so was not satisfied. We have more of it – the recipe makes 3 cups – and I want to use it to cook some fresh cranberry beans I got at the Bowl. There is a recipe in Pintxos for white beans of some sort cooked for an hour in piperade, then topped with an egg that poaches in the serving bowl with help from the broiler, but I’m not sure I’ll go to that length. We’ll see. veggie150617-firstcherrytomatoesProbably Friday dinner b/c Thursday we have a neighborhood meeting to attend and have planned to finish the Anchalee leftovers.

Finally, the very first two of our Sweet 100 cherry tomatoes announced their readiness to be picked (by coming off without effort) so we each got one of those, and they were excellent!

We had the two leftover 1/3 bottles of Nero d’Avola. The Masseria del Fauno (Anuta 2010) survived just fine, and we thought the Tenuta Rapitala, Campo Reale 2013 might even have been happier with the airing it received.


breakfast150617-yogurtpecansblueberrieswhiteAsianpeachI bought some Greek style yogurt – thick, whole milk, no added weirdness – from a place in California called Wallaby. Greek Aussie California yogurt? Alagniappe150617-bluberriesatthBowlnyway, it is quite good, though of course high in saturated fat. I measured 1/2 cup to see what that would look like – a perfect serving, as it turns out – and tossed on some blueberries I got at the Bowl, scooped from a huge mound of them, and half of a white Asian (flattened) peach that we got at the farmers’ market on Saturday, and something short of a quarter cup of pecans. Luxury breakfast!

This entry was posted in Meatless, Small plates, Uncategorizable, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

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