On day 99 we had green beans and fried mac and cheese

Its time to have some cucs and i had no idea what to do with them plus an heirloom that was ready…so they got plated..a little salt on the cucs and a drizzly of sherry vinegar for the lot.

And an excellent go cheese we have missed for months from a local farm. Goat cheese idyllwild from Drakes Family Farm. This cheese is an old world Portuguese recipe.

I, again, made a grapefruit juice/grapefruitcello/grapefruit sparkling water cocktail in my Tom of Finland glasses

I made green beans to simmer several hours ago—-using my own blend low sodium chickenless chicken broth.

Fried up some leftover baled mac and cheese slices

And we had some new brand of gluten free dinner rolls that were absolutely perfect

Day 99 worked out well

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….

Stuffed Red Peppers

I have already misplaced the recipe for the red pepper recipe this week…but i made it! It was an ATK recipe challenge email featuring season produce

I slightly mashed some canned garbanzos 


Added capers, lime juice, olive oil, gluten free bread crumbs, garlic and crumbled goat cheese.


Roasted the pepper


Stuffed it..added some goat cheese on top with and olive oil drizzle.


Baked it


Served it up with a pile of salad

Monday–omelettes

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!