Recent Eats

(Edit: Cherry tart recipe now linked below!)


Summer is my favorite time of the year to cook.

Exhibit A:
Grilled tenderloin with tomato "relish", green beans with balsamic and basil glaze, roasted dill potatoes.

Everything but the meat and the spuds came straight from the garden.

Exhibit B:

Beef carnitas, courtesy of Seeking Sardines. All of the Family Circle-ish magazines feature recipes where you save the left-over meat and do something else with it later in the week, but I don't think I've ever worked that bug out, until now. These tacos were unbelievably good. I used a higher quality cut of meat than the recipe calls for, but only because I happened to have it on hand. The flavor was amazing and they were easy to throw together. Thumbs up, all around.

Oh, and that salsa on top was salivicious. I diced an avocado with some diced tomato, one diced jalepeno and a little bit of diced onion. Then I doused it all with the juice of half a lime and sprinkled it with salt and pepper. Stupendous on the tacos and as a regular salsa, eaten with chips. (Have I given you my chips and salsa lecture yet? I'll make a mental note...)

Exhibit C:

This is one of my favorite desserts to make. I try to make it at least once, every time cherry season rolls around. It's super easy to make and people seem to be impressed by the fresh cherries. They're out of the norm, I guess.


I took the cherry tart to a family reunion. What you can't see from this picture is that I'm wearing The Skirt. It makes me happy, especially paired with this semi-raggedy grey t-shirt. (The t says "Vintage" across the front. How lucky, huh?)

All of this leads me to my final thought for the night: Whatever will I do when I can no longer find dinner in the garden, make a tart with fresh cherries, and/or wear The Skirt?

That's a thought I just can't bear to consider at this hour.