Farmers Market today was rife with new surprises.
First i ran into my favorite white eggplants
The remnants of fig season…guavas
My favorite vendor with a huge array every week
Fresh ginger and even galangal
Kohlrabi
The nearby whole foods had dragonfruit
And my prizes were:
Sunchokes, zuchini blossoms, two kinds of white eggplant, potatoes, kohlrabi, chienese green onions, and baby butternut squash! Like super baby butternuts!
So ive been craving kimchee fried rice…and made that plan..as the rice was chilling after its 10 minute ride theough the multicooker, i changed my mind…and rice bowl we became after axing the idea of bimbimbop and kimchee chigae (spelling?)…and i had this lovely kale, cabbage, beet, carrot mix already prepped so away i went
In the pan went garlic oil and chili oil (cant ise sesame in myhousehold whoch im sure is another reason i have had kimchee on the mind)
It just got a light saute and wilting
Meanwhile, i drained and rinsed some french lentils for the protein..
Using the same pan with some wxtra garlic and vegetable oil, i started to fru the dry jntil the pan was hot and in went the two eggs
Right here..you have to move your spoon or whisk or whatever fast and kinda whip the eggs and rice so its not egg clumped in rice like regular fried rice…its egg coated fluffy rice…and its creamy! I love it
Here is a dressing of toasted garlic, red pepper flakes, ginger, tamari, rice vinegar and a little vegetable oil
Here it is all composed with the dressing over it..i ate mine warm but jims is sitting at room temp until he returns from (surprise!) doll club meeting…i had the oven warmed but that will kill the greens.
I really did enjoy this meal as i often do when solo….it eveolved to such a degree that i have a peeled reed avocado that didnt get used…
I think Jim ate here everyday this trip…what can we say? We love good margaritas and good mexican…and this stuff is pretty darned good!
Make sure tou ask for the spicy salsa in addition to the regular…some nights its so hot we mix the two
Jim loves the strawberry margarita here and i tend to always get the maestro dobel, grande size…and usually drink two especially when the temps are running 110 ish
For a change we started with mini chorizo tacos! Mmm
One of my favorites–camarones Dona Diabla made with their house dona diabla sauce that they make and sell by the bottle…this is not for those who have a fear of spice
And jims standby—the chicharonnes! Which are also great!
Literally he at here for dinner wednesday with me, lunch on thirsday and friday while i was at work, and today for lunch with me…we do like it a lot!
Omelettes…thats what they used as a substitute in the absence of anything gluten free in france.
I had some leftover ratatouille and left over tomato-cannelini sauce so i threw them together for the side.
The leftovers:
The salad’s mise en place
Gonna let it marinate with thyme, olive oil, and vienegar
At serving it just gets tossed onto the lettuce bed
The omelette’s mise ( it was two eggs each omelette with a splash of olive oil and a tablespoon if sour cream) including garlic scapes and fresh basil:
Throw the beany mixture on the side and voila! My power burner is a little too much on the le creuset pans for an omelette..thus the darkness but it still tasted lovely…basil chiffonade and garlic scapes in it and on top
Of course a south of France rose…
Plus some olives to nosh and dinner is made!
Travelling…just got back from italy and france and have that food fun to share.
Tonight i have one of my daily homages to italy and france..:
Zucchini flowers….i picked the ones not on stems but with baby zuchs
Tomato tart
Olives for nosh
And my own piquillo stuffed with chevre cucumber and mint
And an aperol spritz
2 parts aperol
3 parts prosecco
1 part club soda
A greek lunch of all apps
Starting with a greek beer
Sangria for jim
Halloumi with tomato
Housemade greek sausage
Yummy feta and tahini and tomato dip
Chargrilled sea life
The menu…my phone is fighting me about editing pics at the moment so they stay askew
Since my stint on two weeks of antibiotics, my stomach hasnt been the same…and today i found this:
Farmhouse Culture makes krauts and kimchis and clearly they are now bottling the juice
This one has a burn!
Bottoms up:
Been out of town (those posts to come) so trying to eat light and get life back in track.
Grilled cheese and salad
Portabella and brie…needs something! The brie isnt salty so it really needed a touch of salt
Beans, green lettuce, avocado, tomato, brie chunks, a few pepperonxini…some penzeys greek and tuscan blends with olive oil and tarragon white balsamic
Add some gluten free croutons
And here she is!
#pulsepledge
Dinner for one tonight
Some quick fries:
A mozzarella grilled cheese (heels only)
Easy day with gluten free crust and a salad.. 
Its not frozen but i love this anyway
Leftovers from last night…tastes like a feta but texture like a jack
Added some olive oul, sherry vinegar, an acocado, olives (leftover from pizza) and some italian broad beans with penzeys greek seasoning (i love it!)
#pulsepledge 4 days in a row
Brian and Jim Eat 