Return to the Santa Monica Farmers Market

Finally back to the market after nearly 4 months…we tried two weeks ago but protests had it closed down (the same neighborhood had had looters)…there are still lots of boarded up windows:

But the market was busy even though its way spread out for distancing:

On of the prizes and purposes for the trip was mara des bois…from Harrys Berries

Pricey but he loves them.

I went for tomatoes and they finally are debuting:

Also found were lemon cucumbers and german butterballs.

And our first goat cheese in a long while.

This is the closest to normal i have felt in a while even with masks and spacing. I needed a brief moment to be happy….

Day 90 is margarita friday…

Before covid life we had mexican every friday…our eating in ritual has continued that. I just make the margs myself!

Tonight was potato tacos

With mashed potato and cumin

Some chipotle black beans

Pico de gallo

Cotija

spicy sauerkraut

finished beans

Tacos

fixins

margs

my plate 😉

On the 87 day of safer at home dinners i planned…

…to make eggs. Then i said, breakfast for dinner. Then i said sauerkraut and eggs. I googled that and actually found recipes but it led me to kimchi and eggs…..which ended up as kimchi pancake. Am i the only one that falls down that recipe rabbit hole?

So we had kimchi pancake

It was my first try so by no means perfect but this tasted YUM!

I googled korean squash and found something resembling this

I wanted something fresh so i grabbed an heirloom tomato and made a quick dressing of lime ponzu and mayo…it worked

Day 86. Monday. Scallops, Poached.

I have never ever made poached scallops before. I never thought of it until yesterday when I said, what can I do with the scallops? So I googled poached scallops and discovered that I wasn’t as innovative as I presumed.

The scallops we poached in a chardonnay, butter, olive oil and water liquid for like 2 minute. Removed from heat for 10. Then scallops were removed and the liquid was reduced to make a sauce and thicken with a little gluten free baking mix.

I had some squash so I made my lifelong goto squash cooked in onions, tomato and italian seasoning.

And a little bit of store bought rice with veggies

It worked.

On to day 83

We have cooked at home for 83 days straight since Los Angeles started the safer at home order and cancelled my birthday plans thanks to Covid 19. We have had a lot of lunch time delivery at work, but dinner has been all me–we have nowhere else to go!

Fridays are supposed to be margarita night and in a pre covid world it was always mexican and ive tried to somewhat maintain that at home. This week i had a cauliflower sitting here so I rubbed it with cumin, chili powder, and olive oil and served it with a home made crema.

I had half a cabbage that needed used so we have a slaw with salsa, cumin, vinegar and oil.

And i needed one more thing so i have a corn and chipotle salad

Topped off with a margarita!

And that was day 83.