Wednesday: leftover tortilla for breakfast, drive home
Dinner - Fuchsia Dunlop’s butternut squash with spicy black bean sauce, sesame smacked cucumbers, pork pot stickers, and steamed BBQ pork buns, garlic-ginger kale
A friend gave us some fresh-caught swordfish yesterday which I planned on turning into kabobs. Imagine my surprise when one of the recipes in today’s New York Times was Swordfish with Caramelized Eggplant and Capers. Since eggplant, capers and olives are some of my favorite foods, I did a quick pivot. The eggplant turned out to be one of the best elements. Rather than sautéing to caramelize, the eggplant was broiled. This technique gave the eggplant a great texture with bits of char. I’ll use it for other things. Served with steamed artichokes and salad that used up what is probably the last corn, tomatoes and peppers of the season.
Yours? Well, a very happy birthday to the person for whom the cupcakes were baked. Looks like they enjoyed delicious food and a fun camping adventure, too!
That looks excellent!! However I do believe if your camping trip includes prosciutto & melon the trip has crossed over into “glamping” vs. camping. Just sayin’
