liamsaunt

I found the recipe in the current issue of Cook's Country magazine. To paraphrase: Trim three zucchini and cut them in half lengthwise. Sear for three minutes a side in some olive oil. Cut into pieces. Make a dressing from a minced shallot, juice of half a lemon, a clove of garlic, 1 tsp. fresh thyme, a good pinch of red pepper flakes, salt to taste, and 1/4 cup olive oil. Pour this over the zucchini and marinate it at room temperature for an hour. Top with shaved parmesan cheese. I have five more weeks booked in Wellfleet this summer (we cancelled all of our flight based vacations for 2020) and promise to eat enough littleneck clams for both of us 🙂 Last night, chicken shawarma

This was the first time I made a sonker. It is a recipe from America's Test Kitchen. It does not bother me to cook multiple things. There are things I won't eat too, plus my sister assists with prep and clean up (she would cook the full dinners but I like to do it and it is my house 🙂 ). My nephew is starting to learn to cook as well. His dorm (assuming they can actually go back) will have a kitchen in the fall, and he wants to be able to make most of his meals. Today he is learning how to make chicken shawarma, and later this week he is learning how to make naan. Marinated zucchini salad Steamed littlenecks that we brought back from the Cape I made key lime bars for the teens for dessert

This restaurant makes its own pasta, and it is very good. That said, it did suffer a bit texture wise from being takeout. I am a little sick of takeout to be honest. We are heading home today for a week or so. I miss my bed and my kitchen 🙂 I cooked last night. Of course, a million different things since no one can agree on what they want to eat 🙄 For my nephew, a sausage and pepper sub For my sister, a cold lobster roll For me, a scallop roll For my husband and his brother, a duo of warm brown butter lobster rolls (Eventide recipe) My niece had takeout sushi. And for dessert, I made a strawberry sonker

Agreed on the hair! I had purple hair in high school. It was fun! Yesterday, an egg sandwich on croissant Today, a BLT

I lost track of time yesterday and forgot to go to the fish market until after it was closed, so we ended up doing takeout. We shared a couple of appetizers. Polenta fritter with slow roasted tomato and burrata Lobster flatbread Nephew and I both had the tomato pasta Husband ordered halibut which came with pea stuffed tortellini Sister had squid pasta, which unfortunately was too salty Husband's brother ordered swordfish pasta Niece did not want anything from the menu so I cooked her an omelet and made a salad (no picture)

Yesterday we did our once per trip fried food takeout. Fish and chips Fried clams Onion rings Fried oysters And, for the person who did not want fried food, a chicken caesar salad

We grilled pizzas last night. Pepperoni Pesto Clam Margharita And did a bakery curbside pickup for desserts for the teens

We started our 4th of July dinner with palomas Grilled a bone in ribeye from Double R Ranch The full plate. Ribeye, tuna, striped bass, tomato salad, macaroni salad, and sweet corn (this is my brother in law's plate, I could never eat that much food haha) Strawberry shortcake for dessert

Fish tacos with local flounder What a difference going to the fish market today versus every other day. Town is full. Parking lots are full. We went to a winery for curbside pickup and there were hundreds of people milling around. In town lots there were many people walking around without masks. My niece has a button on her backpack that says "It's too peopley out there today" and that is how I felt. We masked up, provisioned fish for tomorrow, and will not be leaving our private space again until the 4th holiday weekend is over. Every year we do a "spot the license plates on the Outer Cape" contest. We are up to 36 states plus DC and Diplomat, despite not having been to any public beaches or anywhere in Provincetown. I fear my state's current reputation as the one with the lowest transmission rate in the country is not going to last much longer.

Grilled tuna with teriyaki sauce, sautéed baby bok choy and yu choy from the CSA box I brought out to the Cape, and rice

Scrambled eggs and toasted baguette

Oysters that we got takeout from the fish market at the end of the road (we ordered more than this picture) Then I made scallop rolls and warm lobster rolls for dinner for the grownups. Nephew had pasta with pesto, and niece had brie sandwich with grapes on the side.

Sushi

Littleneck clams in a garlic scape white wine butter broth. There was also a kale caesar salad.

We usually have the same menu every year. Grilled steak, striped bass, and tuna for the mains. Tomato salad, pasta salad and corn for the sides. Something strawberry for dessert. The striped bass has not come in to the fish market yet, nor has the local tuna, so unless that changes the menu will be a little different this year. I brought the steaks from home, as well as the stuff for the pasta salad, and the strawberries, so we will see.

Pastries from the local bakery. Blueberry danishes Croissants

Yes, enoki mushrooms, and I agree that they are very mild. Last night we grilled some swordfish from the local fish market, and made a big salad and some grilled bread with green garlic-parmesan butter

My family have decamped back to the beach for the next two weeks. Here is the view And here is the kitchen I get to cook in Last night we did takeout as we were all tired after the drive and unpacking. Pizza it was. Cheese Pepperoni Olives, basil, and peppers Margharita Mushroom and extra cheese Mushroom pepper and onion Desserts from the local bakery

Unfortunately, I did not make it. The dressing came in a food share box that I was getting (I just stopped it this week because availability has gotten a lot better at my groceries) that has a mix of veggies and meats plus some prepared foods from local restaurants. The mint dressing came from a Middle Eastern restaurant in town. My brother likes to give me food related gifts. Sometimes they are serious gifts, like good knives and high quality pots, but he also likes to give me weird cookbooks. Things like "I Love Bacon" or "Will it Waffle?" or celebrity cookbooks. So, last night I decided to cook from some of his silly books. From Snoop Dog's "From Crook to Cook" We have corn muffins A little sweeter than I would prefer, but otherwise tasty. And also from that book, "OG Fried Chicken" The chicken was really tasty. It gets brined and has a lot of flavor. In the cookbook, the chicken is served on waffles, but that did not sound appealing to me. Instead, I used another of my brother's celebrity cookbook gifts and made Chrissy Teigen's mac and cheese with garlicky breadcrumbs I think this was the richest mac and cheese I have ever tasted! It was good, but you could not eat more than a few bites. There was also cole slaw on the table. I will be eating grilled fish and salad for the next couple of weeks to atone for this meal 🤣

Thai flavored grilled chicken skewers with chili-lime sauce, and summer rolls. I have not made summer rolls for years, and am out of practice with wrapping them.

The farm sells both things they grow and things they bring in from other sources. It also has a deli, bakery, smoothie stand etc. Of what I bought today, the only thing grown on the farm are the strawberries. As you know, it will be August before we will get much locally grown produce other than lettuce, leafy greens, and herbs 🙂

Spicy sweet potato and black bean grilled quesadillas with the last of the romaine in the last of the balsamic vinaigrette

Today’s curbside pickup from a local farm stand. We are heading back to Cape Cod on Saturday for two weeks, staying in a private hone on a private beach so we can continue our quarantine. We are bringing all of our food with us, except the fish that we can get via contactless pickup from the fish market. Today I am making the strawberries into jam, and the tomatoes into roasted cherry tomato sauce. I am also making and freezing garlic scape butter, which, along with the ramp butter and green garlic butter that are already made in the freezer, will be sauce for the fish. Cherries, grapes and cucumbers will be snacks. The limes are for cocktails 🙂 We also scored on the wipes front. My husband found them in stock online at Vitacost, and seven containers were delivered yesterday. I have been able to get as much disinfectant spray and toilet bowl cleaner from instacart as I need, but the wipes have been elusive until now.

Yes. I do not generally make raw fish at home, though I like to eat it very much. Other than the occasional tuna poke when/if I can find sushi grade tuna, I save raw fish for restaurants.

Salmon larb, rice noodle salad, and minty cucumbers