Temperatures in Seattle are set to soar into the low 80’s today… Across the city, people will be unearthing their short pants, pulling out the barbecues for an evening grill, and contemplating making their first warm-weather drinks of the season. May I suggest this banana-ginger granita recipe by Mark Bittman. (Note: You’ll need a frozen banana or two.)
After a beautifully blue-grey and blustery Pacific Northwest day, this simple pasta dish – rich with olives and cooked down tomatoes – is a perfect dinner for a cozy evening at home.
As our exceptionally warm summer winds down, the bumper tomato crop is winding down, too. These rice-stuffed, slightly cheesy tomatoes are a good vegetarian side dish, or a meal on their own. This recipe is from Sunset magazine.
First of all – these sandwiches are messy. The shrimp fall out and scatter around your dish, and the sauce dribbles out in all directions, and frankly, we had a few issues keeping the butter leaf lettuce contained, as well. But second of all? These sandwiches are delicious. Just look at them.
We spent much of the long labor day weekend at our little cabin, in the salty, clear waters of the Puget Sound, floating on cheap floaties or paddling the canoe. Then we picked up ourselves and the dogs and went to Bainbridge Island to spend a lovely evening with some friends who recently moved there. With a house just a quick portage to the water, we of course ended up paddling with them, too. And after an evening of beautiful water time, we learned how to make a Pimm’s Cup. Here’s a tip – it’s super easy. And super refreshing. And now it’ll always remind us of late summer, paddling, our friends, and Puget Sound.
A very lovely dinner guest recently came over for a sunny summer evening, and brought with her a bottle of balsamic vinegar that we’ve been using – judiciously applied – ever since. The lush sweetness of the plump figs is set off against the rich chevre and complemented by the tart sweetness of the balsamic.
This is a simple dessert. Our friend Sara brought these sweet peaches back from the east side of Washington – Naches, outside Yakima. Fresh grilled peaches taste like the smoky essence of a late summer evening barbecue. They’re simplicity to make, and the perfect topping on a bowl of frozen yogurt. They taste lovely eaten indoors too, but are most special eaten beside the embers of a campfire.