My mother loved her Manhattan’s. After she passed i read about Luxardo cherries on this board. Wish I heard about them ahead of time so I could have shipped them up there.
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Beef Tomato Tajine with “Spiced” Rice - beef chuck is braised with diced tomatoes, onions, garlic, ras el hanout, cumin and cinnamon in beef broth. Finished with some apricots and cilantro. Basmati rice is cooked with cardamom pods, cinnamon stick, bay leaf, turmeric and saffron
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@linguafood and @mig As a CSA recipient, I can attest what it’s like getting an abundance of cukes in my share each week. I’ve gone from saying “oh no, not more cucumbers!” to “right on! more cucumbers!”. There are so many things one can do with them. Then when the season is over I go into withdrawl. The grocery store cukes are nowhere as good in comparison to the ones that come fresh straight out of the garden.
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While no supermarket produce is going to provide the flavor and freshness of your own garden… can you get Persian cukes the rest of the year? I find those to be the most flavorful outside of the season.
I find cucumbers to be the most perfect summer food! I’m often happy to cut up a cuke and eat it with just a sprinkle of salt, but you are right: so versatile!
Which is why I also think they deserve their own thread (if there isn’t one yet)!
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Yes we can definitely get Persian cukes the rest of the year. Agreed cucumbers make the perfect summer food and I’m off to contribute to the cucumber thread!
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Yum, yes please.
hmm, i don’t see pink… maybe the lighting? 
Yesterday I made Japanese pork rice bowls (Butadon) for the BF and I. Quite spicy! Called for 10 chilies, i used 5 thai bird chilies because I thought 10 would kill the BF. Thinly shaved pork belly, and the usual Japanese flavor profile (dashi, sake, mirin, sugar, sesame oil, soy). Very good, and we have leftovers for this week.
And at my sister’s Saturday night:
NYT’s recipe for Scampi with Corn and Tomatoes
Really great, would have loved some noodz or bread to soak up the juices but we just slurped out of our bowls instead.
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I didn’t feel like cooking last night, either, but I did feel like arranging. And I was chasing the clam high I got at Randazzo’s. So! Clams. They were not as good as the Randazzo’s clams, but they were quite respectable.
And a ceviche of scallops, shrimp, onion, hot pepper, celery and cucumber. On Little Gem. The meal theme is “sunburst.”
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that galette is drool-worthy!
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gorgeous bowl of food. do you have a recipe you can share or did you just wing it?
Cut 2lb of beef chuck in 1inch pieces and sear in batches in Dutch oven. In empty pot sauté diced onions (2) and diced garlic (3) for two minutes, add ras el hanout (2 ts), ground cumin (1 ts) and ground cinnamon (1 ts) and sauté for an additional minute. Add seared meat, small can of diced tomatoes and 500ml of beef broth and simmer covered for 90 minutes. Add 6oz of cut up fresh apricots and simmer for additional 15 minutes. Finish with cilantro, s&p
Cook 10oz basmati rice (washed under water until it runs clear) in 500ml simmering water with one cinnamon stick, 4 slightly crushed cardamom pods, one bay leaf, turmeric (1 ts), pinch of saffron and some salt for 15 minutes
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Probably a Biscoff.
Stranded in charlotte atm. Plane is “too hot.”
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Bummer!
Salad of farmers market cukes, cherry tomatoes, new potatoes, sweet onion and dill with Greek feta and olives. Love the time when most of my food comes from the farmers market! Too-crisp homemade ciabatta crostini with toum on the side.
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So summery! 
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