BeeZee

The ones I had recently looked similar to the bottom photo, bit of blackening toward the stem end, definitely ripe for eating and soft enough to mash.

They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.

Did a bunch of grilled veg (I had salmon fillet brushed with hoisin, DH had a strip steak). Corn salad for tomorrow’s dinner, leftovers of the grilled eggplant/zucchini/red bell pepper/red onion warm salad that I make a lot over the summer.

Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?

There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!

Late summer in NJ and tomatoes are at their peak...

leftover corn salad with some crumbled feta

@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.

I am often gun shy about buying produce at TJ's, but the "donut nectarines" are juicy and flavorful. The plastic clamshell holds each fruit (pkg of 4) to prevent bruising. Not a great value at $3.99 for the package of 4, but fun for a change of pace.

I bought Zahav hummus for the first time, it was on sale (they stock it at a local WF, since it is in the Philadelphia area). I'm sure it's better when you get it fresh at the restaurant, it wasn't "exceptional" as a prepared product, but certainly better than the mass produced brands. I'm able to get some excellent ones that are made in Brooklyn (Sonny & Joe's is one good brand), and homemade (with good ingredients) is best when you can do it!

@liuzhou, with having a hard shell, do these last for a while when kept refrigerated?

I’m with you, especially when having it with fruit. I had mine today with peaches, sliced toasted almonds, and honey.

Whole Foods annual ice cream sale 7/2-7/8, 50% off for Prime members.

Frozen grapes, for sure, but I had frozen some slices of nectarines to use them for…something…and found myself enjoying them still frozen.

Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.

@gfweb, from what I've read, she probably was. I liked how a lot of the "tributes" didn't sugar coat and I got the impression she butted heads with people at times, but her friends always knew where they stood.

Both educational and entertaining, I really enjoyed the overviews

Chopped salad (cuke, cherry tomato, orange bell pepper, pickled red onion) with cottage cheese. Very refreshing!

Chopped salad-radicchio, cuke, tomato, oil packed tuna w/sundried tomatoes, balsamic vinaigrette.

@liuzhou, do the snails have different tastes depending on where they were harvested? Having only had them drowned in garlic butter, I can't say I recall what they tasted like...

Canned fish or jarred tuna is always in my pantry for when I just can't be bothered. MIght put it on a plate, might not. TBH, I do have stretches of disinterest in eating and out of concern for getting "some" protein intake, at least, those cans/jars along with Greek yogurt are pantry staples. Now that it is grilling season, I'll be better at having a supply of grilled veg and chicken on hand to throw together.

That's the strategy, I have a couple of men in my office who will hoover up ANYTHING left in the kitchen area!

Agreed, the flavors have potential as a combination, but more than likely the whole thing will be overly sweet. Don't think I want to risk buying a whole bag/package. But they would probably work repurposed as rum balls...

Fage plain Greek yogurt, drizzle of local honey, black figs, sliced/toasted almonds.

Greetings, for dining on the Cape, you should check out numerous posts from @liamsaunt, she has provided a lot of great intel (with many photos) in the regional threads.