I’ve never seen a cucumber flower that wasn’t yellow. I wonder what variety that is.
Borage / borretsch.
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Wow…Reedsville. That is the middle of nowhere Pa. I am happy to hear a nice restaurant is there in the region.
It’s on par with any city food (PGH, Philly, NYC, Boston, NOLA, SF) I’ve had.
And much more affordable at $100 plus gratuity.
Back to really cutting back on meat, and smaller portions, at least when I’m eating at home, since i can’t seem to stop being a glutton when i go out to eat. 
I made a spiced oil with evoo, urfa biber, smoked paprika, granulated garlic, salt, and cayenne, and asked the BF to roast cauli steaks with the oil. Topped with a little Calabrian chili paste, and served on a bed of my hummus. He also made me a teeny side salad with a hard-boiled egg.
That particular slice of cauli was a little underdone but still good. The rest were perfect and I had some for lunch today. The cauli/hummus combo was a winner.
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Banquet burger and onion rings from my local burger joint(Burger Shack) washed down with a Canada Dry ginger ale,
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Mom is at an event tonight. so I took myself out for one of the very few restaurant meals I will eat around here; it’s at a Mexican grocery store with a weekend restaurant in the back.
Green enchiladas, tamarind agua fresca, and elotes. 
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I made grain bowls with a mixture of wild rice and quinoa-brown rice blend topped with crispy tofu, roasted ras el hanout eggplant, mixed greens, tomatoes, leftover sesame cucumbers, leftover red cabbage and Asian pear slaw, and crispy pink-eyed beans. Drizzled lemon tahini sauce and a dollop of shatta over. Worked!
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Treated myself today, sour cream and onion ruffles. Ordered the tin a little bit ago. Today was time to crack it. I’ll heat up the rest of the leftovers from last night when my guy gets home from Friday happy hour with the work guys. And I left him enough for two little bites cause I have morals.
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Is a complete sentence
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h/t to @PedroPero
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Perfect summer meal 
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Super simple tonight: 2 Gorton’s beer-battered fish filets baked in the convection oven, on a small very lightly toasted roll, with a remoulade of mayo, ketchup, seafood sauce, Wickles pickle relish, and horseradish; topped with several slices of vine tomatoes and some of my deck Buttercrunch lettuce.
Wine.
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We found scooter helmets today — and at a good price, too! Hoorah and huzzah with highly polished brass knobs on! 
We were supposed to pick up the Vespa tomorrow, which required renting a van, purchasing a ramp, a thingamajig to secure the front wheel & straps for transport, but they couldn’t guarantee to have the van ready when we need it, so we had to postpone to Monday. Wah!! Things weren’t nearly as involved when I got my girl in Berlin back in ’06, where I could just drive it home from the store.
I swung by the FM downtown to finally get my first local heirloom tomato fix, which made an appearance in tonight’s simple tomato salad,
local zukes I turned into planks and grilled after brushing them with olive oil with Greek seasoning, then showered them with Greek feta, fresh parsley & sumac. My boo suggested adding chopped pistachios next time, which I agree is a brilliant idea.
The ’main event’ was boneless halal chicken thighs that took me almost half an hour to de-fat 
, marinated in an herb & yogurt-heavy marinade from the NYT. The 10 minutes given for that prep was also a joke — took me far longer to chop up all the herbs, peel the garlic, etc.
That said, the marinade worked nicely, so I guess I’ll be adding that recipe to my favorites folder.
Our first meal fitting this thread’s title. Nice and seasonal, and we have chicken, zuke & tomato salad leftover 
My PIC made frozen banana dessert for later. We’ll see if I can get him to whip up some coconut whipped cream, too. A cocktail seems more likely to happen than that…
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Rosemary-paprika chicken with fries. This is a NYT recipe sheet-pan recipe (gift link here), but I prefer to use two cast-iron skillets. I sub yogurt for the mayo in the marinade.
Here served with new-crop Kennebec potatoes, roasted carrots, and marinated mushrooms with scallions and chives.
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Grilled pork chop stuffed with spinach, roasted red pepper, garlic, lemon and feta. Kale Caesar salad on the side.
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Asked the BF to make us Woks of Life’s Poached Chicken with Scallion Ginger Sauce. The sauce was divine and the poached & shredded chicken turned out incredibly tender. It’s now one of my favorite recipes on that site. Think I’m going to make it at my seester’s tomorrow night. Maybe could have used a splish more tamari, but otherwise it was perfect, and we wolfed it down. With short-grain sticky rice to soak up all that goodness. Definitely going into the rotation.
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Perfect grill marks! yum yum yum…
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