Pinchos Morunos, spice crusted pork tenderloin, sauteed fresh corn with piquillo peppers and onions. Broccoli, carrot, red cabbage slaw, sherry vinegar & oo dressing.
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That was my question as well. The one time I sautéed radishes, they kind of lost their bite, but not the crunch.
I prefer them raw. With creamy cheese 
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Beautiful plating! What are the hot sauces?
Thanks! Hot sauce is a bottle of Crystal.
I figured! Almost a must with rice & beans.
Rice Noodle and Vegetables Bowl with Pork - slightly warm rice noodles are topped with diced pork cutlets (marinated in a mixture of soy sauce, honey and toasted sesame oil and quickly pan-fried), carrots and celeriac (quickly marinated with rice vinegar, salt and sugar), shredded iceberg lettuce, scallions and mint. Finished with a vinaigrette made from fish sauce, lime juice and zest, chili crunch and ginger
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OK, that’s weird. I didn’t taste yesterday’s stock, but the color was definitely the right hue. And these were from 1yo cobs that had been in my chest freezer!
You’re just using the cobs and an onion, yes?
I had to omit the onion this time, as the stock pot was full. I’ll have another taste later. It reduced so much I won’t have any issues freezing it, thankfully. I haven’t measured, but I was able to fit it all into a large pitcher in the fridge.
And I am forbidden to make any more corn stock “bc the whole house smells like corn.”
AND? I don’t see the issue here 
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Exactly! Within 20 minutes of my stock starting to simmer, all I smelled was sweet corn. Loved it!
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Grilled steak with Polar Vortex blue cheese. Butter braised FM baby kale with lots of lemon juice. First of the season pinto gold potatoes to which TPSTOB was applied. All delicious but the veggies stole the show, as is so often the case at this time of year.
Gratuitous pics of the dahlia farm I visited this morning.
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Had plans to make a last-of-the-summer meal, but I pushed it off until tomorrow.
After picking up another dozen ears of corn at my local farm stand to freeze the kernels (and cobs for later corn stock), I used some of the corn stock I made yesterday to make Chicken Corn Chowder with Roasted Red Peppers. Used 2 cups of chicken stock and 4 cups of corn stock for extra corny flavor. One can of Trader Joe’s yellow sweet corn, and 2 cups of frozen corn kernels from last season.
Crusty buttered roll alongside. Didn’t feel like making a salad.
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That steak is perfection!
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Dinner tonight was a toasted sesame bagel with cream cheese and cucumber and a tomato green bean salad on the side.
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I roasted the two bags of hatch chile peppers so we could use some of them for our dinner tonight. I had a whole one after peeling & it was delicious. My gal pal in Argentina wanted to catch up this afternoon, but the timing wasn’t right. I still want to hear about the rest of her stay in Berlin & Athens. Hope we get to reconnect soon.
Dinner was smoked chicken tacos on griddled flour tortillas with avocado, orange pepper, red onion, hatch chilies, cilantro. Herdez avocado hot sauce and the last dredges of the aji verde from >mumble mumble< 
A small bowl each of the shrimp & corn chowder as our appetizer — the gift that keeps on giving 
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The color of your soup is amazing. It looks so luscious.
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It’s chowdah weathah! Yours looks so comforting and enticing 
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Not much to show. Bought a Smithfield pork loin topped with bacon. Roasted until done. Sautéed green beans my way.
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BLT
Local corn
Homegrown salad
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