I’m salivating! 
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Thank you! I am looking forward to repeating it tomorrow!
DH’s night to cook. Oklahoma onion burgers on an outdoor griddle.
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. – NYT Cooking
Onions, lettuce, pickles and cukes from the garden.
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Tonight: Shrimp wontons with chilli oil and pork and shrimp siumai, both from frozen. I ate some fruit earlier and told myself a vegetable could be skipped.
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Last night: Lions head meatball with bok choy and rice from the excursion including the frozen dumplings.
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Celery with peanut butter. And cheese. I’m back working full(ish) time. Sigh.
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I did an actual double take and had to go back through your post to get the name of the cake. It looks awesome!
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Rice pilaf with cauliflower, carrots, chicken breast, onion, curry powder, almonds, cilantro and dill
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Delete to Happy
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I’ve created the new thread for September here:
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I haven’t heard “pumpkin spice” yet, we’re still safe😵
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I made tofu peanut Buddha bowls last night, and doubled the recipe to bring to a good vegetarian friend with sick kids. also dropped off watermelon, brownies, and fixin’s for easy red beans and rice.
Unfortunately her little kids were wary of the unfamiliar food. Mine didn’t eat any, either, despite serving it build-your-own buffet-style.
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Your packaging is 
It’s hard to know what other people
— and their kids — will eat / enjoy. But it’s nice to have new things introduced by other people sometimes!
My nephews wouldn’t have touched a Buddha bowl if we made it, but loved it when a friend brought over all the components during the pandemic. They sampled the individual bits first, and decided it all tasted good so it was a go.
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I feel for you. I didn’t have a blight issue, but our spring was so cold, that the tomato starts didn’t go into the ground until mid-late June. That is crazy late, but they say, don’t do it until nighttime temps are consistently over 50. So I have 16 tomato plants right now, and just harvested the first ripe one yesterday. I don’t expect much more before it gets too cold and all the plants die.
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These have me drooling. They look amazing.
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