Sunday, June 30, 2013

A black bean bisque, and our weekly menu

It has been a while since I posted our weekly menu. With the busy last few weeks of visitors and barbecues and weekends away, my meal planning has been much looser. But I'm happy to get back to it, because it has been one of the best things I have adopted since we started consistent family meals where we all eat the same thing, when Pablo was about 12 months. I can't recommend it enough: taking 45 minutes to an hour once a week to sit down and make the week's menu, saves me so much time and the annoying 'So what are we eating tonight?' conversations and debates. It insures a good variety in our meals throughout the week. It makes it easier to think of trying new recipes from cookbooks or food blogs (I use Pinterest a lot for this purpose). It makes the food shopping easier. It helps not spoil food and keep good inventory of what we have (and as such, is a money saver). It removes a lot of stress. 

In short, it's a simple thing, but it makes our lives better.  

Do you plan your weekly meals too? Do you think it would make your life easier? Would you try it for even a couple of times a week?

I wanted to share this very easy soup which can be served hot or cold. Perfect for a busy night. We had some leftover, so we enjoyed it hot the first night, and chilled the next day. Delicious either way. 

Wishing you a summery, flavorful week. Scroll down past the recipe for our week's menu!

Cilantro black bean bisque, with goat cheese toast

Serves 4

Prep time: 20 min
Cook time: 15 min

Age for babies: 8-10 months

1 tbsp coconut oil
1 large shallot
1 clove of garlic
2 tsp dried oregano
1 can of black beans
1/2 tsp cumin
1 1/2 cups vegetable broth
1 tbsp sherry vinegar
5-6 sprigs of fresh cilantro

Optional garnish if served hot:
1 toasted slice of bread

Finely chop the shallot and garlic. Melt the coconut oil in a skillet. Add the shallot, garlic, oregano and cumin and cook over medium heat until the shallot is translucent (don't let it brown), about 8 minutes. 

Rinse the black beans. 

Add the beans to the shallot mixture, and stir to coat the beans. Add the broth and cook for about 15 minutes on medium low.

Pour into your blender, add the vinegar and cilantro (leaves only), and whirl for a good long while, until very smooth. 

Serve HOT:

Pour into 4 bowls. 

Toast 4 slices of bread, spread some creamy goat cheese on top, and gently deposit on top of the soup. 


Let cool completely and chill in the refrigerator for a couple of hours or overnight. Give it another whirl in the blender before serving with some crumbled goat cheese on top.

Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Comté, Port Salut (cow cheese), and a lot of goat cheese these days, thanks to my collaboration with Vermont Creamery and the Kids & Kids campaign. I'm happy to have a continuing "goat cheese series" of recipes, so look for that in the coming weeks! 

DessertsAt lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).


Lunch - OUT at Le Pain Quotidien.

Goûter (4pm snack) – Donut peach or plum

Appetizer / Finger FoodsAuthentic Greek salad
Main course: Chicken basquaise (with all the summer vegetables!)


Appetizer / Finger Foods: Chickpea feta cilantro salad
Main course: Beef patty, butter lettuce with fresh herbs

Goûter - Strawberry rhubarb compote

Appetizer / Finger Foods: Corn soup*
Main course: Cauliflower stuffed peppers from Food Loves Writing


Appetizer / Finger FoodsGrated carrots French-style
Main courseQuails eggs en cocotte with smoked salmon, leek and zucchini from La Tartine Gourmande

Goûter – Apricots

Appetizer / Finger Foods: Lentil shallot salad
Main course: Braised fennel with saffron and tomato from Green Kitchen Stories

THURSDAY - Happy Fourth!

Appetizer / Finger Foods: Cold zucchini with mint vinaigrette
Main course: Avocado sardine tartine

Goûter - A special treat, this lovely peach gratin soufflé

Appetizer / Finger FoodsWatermelon Gazpacho with crumbled Feta
Main course: Oven-roasted ribs and blue potatoes (to cover the red, white and blue! ;-))



Appetizer / Finger Foods: Roasted apricots & burrata salad
Main course: Ham with cucumber fennel slaw

Goûter - Cherries

Appetizer / Finger FoodsArtichoke bottoms with green parsley sauce
Main course: Soft boiled egg with mouillettes of Vanilla Bean Blog's delightful cardamom flatbread


Appetizer / Finger Foods: Eggplant caviar*
Main course: Leek Feta Quiche

Goûter - Watermelon fig granita from Fig & Fauna

Appetizer / Finger Foods: Endive, blue cheese salad
Main course: Clams in fennel shallot broth from Cannelle & Vanille


Lunch - OUT 

Goûter - Plums

Appetizer / Finger FoodsSorrel & cucumber cold soup
Main course: Tomato polenta pie from Fig & Fauna, mâche salad

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Friday, June 21, 2013

A zucchini mint fritter, & a goat cheese giveaway!

[UPDATE: The giveaway is now closed. Congratulations to AnnaZed, lucky winner of the goat cheese basket!]

Sometimes, parenting feels like being an optimistic, wild, very patient gardener (as all gardeners must be), just walking across a fertile field and throwing seeds out there, trusting something good will grow. Or something useful. We don't know what will grow first, or when, or how.

And so last night, Pablo was being particularly charming by saying 'merci' to us every time we handed him something, and absolutely sensing this little inner satisfaction any parent probably feels when they hear their kid say "thank you" spontaneously. As if it were proof of good parenting. Wish it were that simple!

Feeding off our validation, he happily went on, "Merci, maman. Merci, papa. Merci, mamette." Then he paused and looked down at his plate (which happened to contain a warm plum chards goat cheese salad he really likes). And he said, "Merci, miam miam." Thank you, yummy food.

It took me a couple of seconds past the cuteness factor to realize what Pablo had just expressed: he was grateful, for the food, for dinner.

Gratitude, that's definitely one of those wild seeds to throw in the wind with no clue in what form it might grow in our children. I certainly wasn't expecting it then. Made me feel so warm within.

One of the things I've been trying to do since the very beginning with Pablo, is create good food associations. Food equals pleasure, family connection, laughter, friends, interesting smells, discovery... And beyond that, hopefully, food is generosity, love, harmony with the body, with the world.

And gratitude and appreciation of a wonderful, ordinary moment of the day.

I heard the sprouts of that food association when Pablo said it. Now it's just keep nurturing it and watch it grow more.

Speaking of gratitude, I am most grateful to Vermont Creamery for giving me an opportunity to come up with some recipes, using their wonderful goat cheeses, as part of their Kid & Kid Campaign, like the cherry gazpacho with herbed goat cheese I shared last week.

If you know this blog, you probably know that I don't do kids' foods. Pablo eats what we eat (or we eat what he eats!). Past 12-15 months, nothing's off limits as far as I'm concerned. So these fritters are as close to a kid's food as I'm ever going to get, and our whole family enjoyed them thoroughly.

I posted another fritter recipe last year and was so surprised at the response it got! People really like fritters! These zucchini mint goat cheese fritters are not only good, they're good for you (thank you, coconut oil!), and they're easy... But I shall rest my case now, because I bet I had you at "fritters" ;-)

And with one treat comes another: presenting now my first giveaway! So, for a chance to win a Vermont Butter & Cheese Creamery gift basket, with three different kinds of goat cheese and some vanilla crème fraîche, use the Rafflecopter tool below to enter in a variety of ways. The giveaway ends next Friday night.

And scroll below for the fritter recipe!

a Rafflecopter giveaway

Zucchini mint goat cheese fritters, with smoked salmon, dill crown & red pepper creamy goat cheese garnish

Makes about 10 fritters

Prep time: 20 min
Cook time: 15 min approx

Age for babies: 10-12 months, great finger food.

1 pound of zucchini
1 tsp coarse salt
1 onion
1 egg
1 tbsp chopped mint (= 2-3 sprigs)
3 oz fresh goat cheese
1/2 cup of spelt flour (AP works too)
1/2 tsp baking powder
1/3 cup coconut milk
1/3 cup milk (goat or cow)
Coconut oil for frying

To serve (optional):

10 small slices of smoked salmon
Crown dill (or dill) for garnish 
Roasted red pepper creamy goat cheese

Cut off the ends of the zucchini, wash them, and grate them by hand or in a food processor.
Pour in a bowl, add the coarse salt and let it sit for 10 minutes.

Meanwhile, finely chop the onion and mint. Lightly beat the egg. Crumble the fresh goat cheese with a fork.

Put the grated zucchini in a thin dishtowel (or cheesecloth), and wring the heck out of it to get rid of the excess water. Quite a bit of green liquid should come out.

In a bowl, mix the flour and baking powder. Add the egg, coconut milk and milk. Add in the zucchini, chopped mint and onion and stir. Gently incorporate the crumbled goat cheese.

Preheat the oven at 200°F.

In a frying pan, melt 1-2 tbsp of coconut oil on medium/medium-high. Drop large spoonfuls of the batter in, pressing on top to flatten a bit. Cook for 3-4 minutes, until the edges are golden. Flip them and cook for another 2-3 minutes.  Cook in 2 or 3 batches depending on the size of your pan.  I had to add about 1 tbsp of coconut oil with every batch.

Set on absorbent paper, then transfer to a baking sheet and place in the oven for about 10 minutes to keep warm and increase crispiness factor.

Serve warm with a slice of smoked salmon on top, and garnish with a bit of roasted red pepper creamy goat cheese and some crown dill.  

Or you can skip the salmon and just spread some of the creamy goat cheese on, Pablo enjoyed that part very much!

(The fritters keep well in the fridge, reheat in the oven at 350° for 5-10 min).

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Wednesday, June 19, 2013

At the goat farm...

The other night, at dinner time with Grandpa and Grandma, Pablo was served some pork chop with mushrooms. He happily grabbed his fork in one hand, and with the other hand, picked a mushroom from his plate. He examined it, and turned to me: “La mer?” Loosely translated as: “Does this thing I’m about to put in my mouth come from the sea?” We then had a conversation about the forest, the place where you can find bunnies, deer, trees, creeks. And mushrooms.

I felt very happy about this exchange, because I realized that Pablo is interested in where his food comes from. He knows it’s not just magically there. Not only does he know a process of shopping, and cooking went into it (which he participates in more and more), but he also knows the food grew, or lived, somewhere. And I have, without giving it much thought, just as part of our conversations at the dinner table during our family meals, pointed out to him where the things he eats do come from. Shrimp, fish, oysters from the sea. Herbs from the garden. Apricots and peaches from our market friend Sam’s trees. Cherries we picked ourselves. Eggs laid by chickens. I am very matter-of-fact about naming the meat we eat as well, whether it’s duck, chicken, lamb, etc.

Way before our children ask us where babies come from, they should ask us where their food comes from. Or at least, let’s hope they do. And let us have a good answer for them (one that does not include an unpronounceable ingredient, as Michael Pollan advises). If we want our children to eat and enjoy real, nutritious, clean foods and give them a lifelong love for them, we must 1/ have, 2/ nurture, an interest in those foods, a curiosity of the what (it is, it tastes like, smells like, feels like, looks like), the how (it was grown, made, prepared, cooked), and the where (it comes from.)

This pursuit of connection with our food, this love and interest for the sources of our food, has been so fulfilling, nourishing, as it were. And it led us a few weeks ago, to Mariposa Creamery Farm Stay, in Altadena, California.

Gloria and Steve, who both have day jobs while running this goat and farming community, welcomed us in their haven for a couple of wonderful days. By wonderful, I mean the type of vacation that makes you wonder whether that should be your full time life. Because then, every morning would be a little bit like this...

We wake up early and step outside within a few minutes of waking. We hear the birds, and the goats in the distance. Haphazardly dressed, Pablo refuses to put shoes on and wants to go explore the vegetable garden. It exudes free growth. It’s not a perfectly trimmed garden with ranks and beds. It’s a freestyle vegetable jungle. Pablo explores, passed the tall fennel, chards, amaranth, squash flowers, around the artichokes and the shiso. 

I try to follow but his small size gives him the advantage, to explore and find treasures. And a treasure he does find. “Tomate”. There, hidden in the depths of this jungle he’s so simply made his own, hangs a small, perfectly vermilion tomato. He extends his little hand and gently picks it. We both take a bite. 

Oh, that bite.

He continues on, feeling the earth on his feet. Steve greets us as he picks some chards for our breakfast. The goats bleat over there, on the other side of the big house where many people of all trades seem to evolve productively.  We walk over there. Pablo stops by the berry bush to pick a blackberry, and we meet the carpenter, whose shop is next to the creamery. He shows us how he spreads the seeds of the wild flowers around every so often. So they keep growing wild throughout the property, and they do. Bright orange and yellow blotches everywhere, which a certain goat might be allowed to exit the enclosure to enjoy, every once in a while...

We wonder into the chicken enclosure, and find Gloria grabbing some fresh eggs for breakfast. Pablo is eager to hold one. Pablo is eager to hold two. One gets broken, so he holds on to the other one carefully. Lesson learned. 

Now for another lesson, a goat milking lesson. The suggestion that I may milk the goat straight into my coffee enchants me. I follow suit.

Pablo is familiar with the milking movement, as it is also the sign for milk in sign language, which we used when he was an infant. This was always his favorite sign ;-) But he is a little intimidated by Brin, the goat we are getting our milking lesson with. 

He decides it is wiser to feed her treats while we learn. He watches baby goat Spike get some milk from Brin.

The fresh milk tastes exactly that. Fresh. It is not gamy as I expected, though I like gamy. It tastes very mild and delicious. Oh the wonderful things that can be made with that milk. And Gloria and Steve do make so many of those wonderful things here. They teach a cheese making course I am hoping to take some day. And yogurt.

We hang with the goats for a while, the 5 months old one are just about Pablo’s height. They are terribly photogenic. Dare I say hams even?

Petting, nudging, observing, climbing, jumping ensues. Kids.

We get this sense of family. The goats, Biscuit, Apple, Ice Cream, Rhubarb among others, are raised with love and warmth. It radiates.

It’s breakfast time. What a feast Gloria has made for us. One of our most memorable breakfasts ever. Fresh squeezed orange juice from that tree, right behind us. Homemade bread, with fresh chèvre. Homemade jam, homemade ketchup. Roasted potatoes, fresh herbs. Artisan sausage from a friend of theirs. Pablo discovers a love for sausage. And eggs of course. Sauteed chards with homemade goat feta. Goat milk yogurt. Brand new apricots deposited by a neighbor in the mailbox last night, packed in an egg crate. Juicy as can be.

This is how people lived hundreds of years ago. This is how some people live today, right here in a suburb of Los Angeles. And how wonderful, brave and beautiful.

After breakfast, Pablo wanders on the path in the back of the house, among the wild poppies, fruit trees and artichoke plants, holding a piece of cheese in his hand, mumbling to himself “squeeze, squeeze”, the goat milk the cheese came from.

I love that he can experience this freedom here. This rich environment.

Certainly our morning is a very romanticized version of farm life, which is tremendous hard work and commitment. But what a worthwhile venture.

It sometimes feels like the kind of life that I want, for myself, for Pablo. At the same time, I have no idea how we could get there, or how it would fit with the other stuff our life is currently made of. Sometimes we must make choices. As long as we don’t live by default. Food for thought, for now.

Inspired by our memorable breakfast at Mariposa and Gloria’s homemade cheese, and until I can take her cheese making class and talk to you about making homemade Camembert (!), I thought I’d try my hand at simple goat cheese ricotta for this tartine. I found numerous recipes online, but I found some details to be critical for success (after a couple of failed attempts), so sharing how I went about it here.

I heard of the happy marriage of eggplant and sumac powder, a Mediterranean spice that's lemony and slightly on the sour side, on The Splendid Table recently, I wanted to give it a try. It is confirmed, Lynne Rossetto Kasper is never wrong when it comes to good food. 

Before moving on to the recipes, if you want more info about Mariposa Creamery, check out their website, awesome airstream farmstay, and their Facebook page, for a daily goat cuteness fix.

Tartines of eggplant, ricotta & soft egg

Prep time: 10 mn (ricotta aside)
Cook time: 10 mn + 5 mn

Age for babies: 8-10 months for the ricotta and sauteed eggplant (break up the tartine in small pieces for a great finger food). 6-8 months for the egg yolk, 10-12 mo for the white.

Makes 2 tartines

1/4 cup homemade goat ricotta (see recipe below)
2 slices of bread, homemade if possible (this one is awesome)
1 egg (room temperature, if fridge cold, plunge them in hot tap water for a minute or so)
2 tbsp coconut oil
1 tbsp olive oil
1 small eggplant
A few pinches of sumac
Salt & pepper

For the ricotta (this yields about 1/3 cup)

2 cups of raw or pasteurized goat milk (not ultra-pasteurized, it won't work)
1/4 tsp salt
2 tbsp apple cider vinegar

Pour the milk in a non reactive pan (glass, non-stick, or stainless steel) and stir in the salt. Heat on low, stirring every once in a while so the  bottom doesn't burn, until the milk just begins to boil (or reaches 180-190° on instant read thermometer, better to have it a little hotter than a little cooler, I found).

While the milk heats, line a colander with cheesecloth (4 layers worked for me), and place the colander over a large bowl.

When the milk has come to a light boil, remove from heat, and add the vinegar. Stir gently a couple of times, and let it sit undisturbed for about 5 minutes. The curds should form fairly quickly.

Check with a spoon that you have curds, and gently pour into the cheesecloth-lined colander to drain.

After 20 mn, you will have a creamier/wetter ricotta, great for spreading. After 1 hr or more, you'll have a firmer, more crumbly ricotta.

Can keep in the fridge, wrapped, for 5-7 days.

For the soft egg

I used this exact method found on Cannelle & Vanille, and it is foolproof.

Fill a small pan with enough water to cover the egg, bring to a boil over high heat. When the water starts boiling, swirl a spoon in it. Gently drop in the room temperature egg with a spoon, and swirl it around in the water for a few seconds, so the yolk stays in the center.

Cook for five minutes. Prepare a bowl with ice water.

Remove the egg from the boiling water and transfer to the ice bowl for a minute or two.

Then carefully peel the egg, and gently slice in two. The white should be cooked, but the yolk soft.

Putting the tartine together

Peel and slice the eggplant. Drizzle or spray the slices with a little olive oil.  In a frying pan, melt the coconut oil, and sauté the eggplant on medium high for a few minutes. When the slices start to get brown on one side, flip them, add salt & pepper, lower to medium and cover. Let cook for about 10 minutes, until the eggplant is very soft.

Toast your bread slices to taste.

Spread a generous amount of ricotta. Add a few slices of eggplant. Sprinkle with sumac, and add half an egg on top.

Enjoy with a side salad, for example.

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Tuesday, June 11, 2013

A cherry soup, and a love affair with goat cheese

Sit down for a good dinner with a few French people, and by the time the cheese course comes around, the conversation will often get either cerebral or gastronomical. A little bit like this blog, which lately has really felt like an ongoing and lovely cyber-meal with friends from all parts (you guys). And I have been kind of cerebral in my posts lately, so I’m feeling the need to switch gears to talk about something that has always brought much rejoicing in our lives, namely: goat cheese.

I’ve had a long love affair with goat cheese. When I was a child in Normandy in the 80s, some of the most memorable foods I can remember eating and loving were oysters at Christmas time, my mother’s green (watercress) soup, and the small round goat cheese in the blue box named Chevrita, which I could easily have eaten in one sitting if left to my own devices.

Fast forward 30 years later. Pregnant with Pablo, I had very few cravings... but I did have one in particular. You guessed it, goat cheese again. In every form!

So, unsurprisingly, since he has been feasting on it his entire existence via amniotic fluid (isn’t it amazing fetuses can taste flavors at 21 weeks? The education of taste starts early! Interesting article on this here), then via breastmilk, and shortly thereafter, whenever he could put his own little hands on it, Pablo adores goat cheese. Not just mixed in other things, but straight. And not just the milder chèvre (fresh goat cheese), but the hardcore, aged, gamy-tasting ones too.  The fact that goat cheese is really healthy and easier to digest than cow dairy, is almost irrelevant, really. Goat and sheep’s milk cheeses are the first I gave him when I introduced cheese around 8 months old.

Since I moved to the US some 16 years ago, the cheese has improved a lot here. In variety and quality (thank you, Trader Joe’s and Whole Foods). Of course, it's not quite the myriad of artisan cheesemakers found all over France... and we often treat ourselves with imported French cheeses. But there’s nothing like local artisan cheese. Last year, I came across these gorgeous, irresistible goat cheeses made by Vermont Creamery and it was love at first taste. (I had mentioned them for those baked apples with goat cheese).

This is the real deal. I swear, a bite of their Bonne Bouche transports me right back to France. 

So you imagine my delight when Vermont Creamery contacted me recently to 1/ let me know they read and like my blog (so cool), 2/ ask me if I wanted to participate in their Kids & Kids campaign by creating some kid-friendly recipes with goat cheese (even cooler), 3/ kindly offered me some samples for inspiration (full disclosure!) ;-).

This challenge has certainly gotten my culinary juices going, so I’ll be happily sharing some goat cheese recipes of all kinds in the coming weeks, and I’ll be hosting my first giveaway, so stay tuned for a chance to win some delicious cheeses! 

We went cherry picking last weekend in the Leona Valley and came back with pounds of cherries, in dire need of another purpose than to just be devoured on the spot. Thus this successful experiment of a gazpacho. 

Outside of the fact that Pablo loves to say the word "gazpacho" (and who doesn't?), he now loves to help make it (a toddler friendly recipe). And he loves to drink it. It's easy to make, nutritious and vitamin-packed, delicious and fun. Need I continue or are you sold?

The sweet and tangy flavors of this cold soup and the incredibly creamy and delicate herbed chèvre Vermont Creamery makes, were truly a match made in heaven. Ever so flavorful spoonfuls of summer.

For more information on Vermont Creamery and the Kids & Kids campaign (with another cool giveaway!), check out their website, Facebook page and Pinterest board. And try their cheeses, in this soup, or just straight. Cuz they’re that good.

Cherry gazpacho with herbed goat cheese

Serves 4-6

Prep time: 30 mn (pitting cherries isn't for the impatient.)
No cook time

Age for babies: 10-12 months.

10 oz cherries (I used a mix of rainier and bing)
2 very ripe heirloom tomatoes
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cucumber
1/4 red onion
6 leaves of basil
2-3 sprigs of dill, stems removed.
2 tbsp hazelnut meal (or almond meal)
1 tbsp red wine vinegar
1 tbsp olive oil
3/4 tsp salt
Freshly ground pepper to taste
About 4 oz herbed goat cheese (plain works too)

Prep the first 8 ingredients: starting with washing and pitting the cherries; wash, seed and cut up the peppers;  peel and dice the cucumber; wash, core and cut up the tomatoes; dice the red onion, wash and grossly mince the herbs.

Place it all in the blender and add the hazelnut meal, vinegar, olive oil, salt and pepper. Blend on high until very smooth (longer than you think you have to, otherwise you'll feel the cherry skins.)

Place the blender pitcher in the fridge for a couple of hours to chill.

Before serving, give it one last whirl, and pour in bowls. Add crumbled goat cheese on top, and some dill or basil for garnish.

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Monday, June 10, 2013

Sharing ten moments of our day

I discovered the Ten on Ten project on a bit of sunshine blog by Rebekah Gough thanks to Food Loves Writing. What a beautiful idea, to find "life and beauty in the ordinary things of our day", with 10 images representing 10 hours of the day, on the 10th of each month. I decided to give it a try today. And today wasn't the most pleasant or exciting of days, I had a big work deadline and was cooped up at my desk for a big part of it. Yet, remembering every hour or so to look around at the beauty around me was a wonderful exercise in gratitude.  

Here it goes...

7 am. What I find in our bed as I return from my workout.

8 am. Breakfast yogurt.

9-10 am. In my office, the week's menu, gazing outside, then work. 

11 am. Working. A visitor.

12pm. Lunch: my mother's chicken liver salad. 
Big plate, small plate. Hearts of palm, radishes, salami too.

1-3pm - Quiet in Pablo's room. Naptime. Still working.

4pm. Pablo looks over the mail before going swimming.

5 pm. Finally done with work. Making a cold soup for dinner.
Pitting cherries we picked this weekend with my nifty antique cherry-pitter.

6 pm - Pablo helps make the lamb meatballs we're having for dinner.

7pm. I love eating dinner outside. Escaping the walls.

Stay tuned tomorrow for a new recipe... :-)

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