When the weather is this astoundingly gorgeous, how can you not spend more time at the beach?! Low to mid 70s, a healthy mix of sun and clouds, light breeze, and no humidity?! (It's still August, right??) Bring on the beach run part deux! We headed out around mid-morning today with Baby and all our beach gear. I felt crazy light on my feet (not easy with like 12-14 extra lbs on my frame..), but somehow the energy was there. My husband pushed the stroller, so maybe that helped. We picked a different beach than yesterday (though it should be noted that the beaches are like half a mile apart in this area) and created a three miler that would end us there. The run was seamless and we were pulling out our beach blanket and sand toys in no time. Baby knew the drill. She grabbed her bucket and shovel and went about her business. We cooled off in the lake and mostly hung out watching her. It was almost chilly after a while - but not in a bad way. All very refreshing. Baby even wanted a picture with Mama, so I had to indulge her obviously. And she insisted on kneeling in the sand. Cutie pie :)
After the beach, we went to get lobster rolls for lunch, because they are just delicious. And with no line, outdoor seating, and seafood deliciousness on a toasted golden bun with hardly any mayo - what could be better. The perfect end to an energizing morning.
Since there are no chanterelles to be found at the farmers markets (but I'll keep trying!!), I had creminis and oyster mushrooms on hand. These were roasted with thyme and we loosely followed Tom Collichio's recipe for pan roasted mushrooms and scallops (from "Think Like a Chef"). Honestly, this turned out fabulous! I think part of my problem on Friday was hunger; immediately after my first bite, I started to feel better. The night was somewhat salvaged after all.
|scallops and mushrooms|
Since I still had a score to settle with that tart, yesterday afternoon, I picked up where I left off. Dough was made (omg the butter it calls for!) and the filling was finalized. C of Team Stick offered some helpful tips on tart making, which resulted in a phenomenal (though drab looking) dinner. It almost resembles pumpkin pie, but tastes like a light and flaky savory summer meal should. The crust (if I can toot my own horn) was nothing shy of perfection (but like I said about the butter..). And the filling was bursting with flavor. But I don't think I'd make this often - it's an investment with all that butter - though it could be fun to make one for each season, showcasing the best veggies of the moment.
|tomato and eggplant tart|
For the record, I had pomegranate juice with mine - but wine is also a good choice. Enough about the tart - onto this week's eats.
Sunday - tonight we are grilling - wild salmon along with poblano peppers stuffed with feta cheese and leftover carrot slaw (the latter off the tops of our heads - so this could be hit or miss).
Monday - succotash (basically corn and lima beans) and a made up cucumber salad (thinly sliced cucumber, carrots, jalepeno, maybe celery and probably some champagne vinegar and mint - totally off the cuff so we will see).
Tuesday - eggplant patties with onion and tomato topping (this one's actually from a cook book, but the jist is to fry up some breaded eggplant slices and top with the tomato/onion mixture).
Wednesday - Black bean tacos - with leftover cucumber salad (outdoor concert night, so hope these are portable!)
Thursday - Veggie Lasagna (Tom Collichio - "Think Like a Chef" page 94 - this one includes tomato, eggplant and pepper, ricotta and parmesan - basically lasagna with seasonal veggies)
Friday - Chickpea salad sandwiches (saw a version in Sept Runner's World that looked fun - but it's basically like a tuna salad but with chickpeas instead of tuna) and homemade potato salad (I do potatoes, boiled eggs, celery, scallion, parsley, tarragon, easy mayo, and maybe chives).
And that's a wrap.