use real butter

One of my favorite things to eat is leftovers. What could say summer more than a grilled salad? A grilled salad? Yes! Organic baby greens topped with feta, sliced steak, grilled eggplant, grilled mushrooms, grilled zucchini, pine nuts, and yogurt-tahini sauce.

In my second burst of energy, I made enormous headway packing the kitchen. Now we are really down to essentials. We’re basically grilling the rest of our meals and then dining out with friends at our favorite dives until we leave. I managed to polish off a lot of condiments and liquid ingredients too. Chicken teriyaki: minced ginger root, minced green onion, minced garlic, soy sauce, sesame oil, honey, chicken breasts, ziploc. Flank steak marinade: soy sauce, garlic, vinegar, mustard, fresh minced parsley, pepper, worcestershire sauce, oil, flank steak, ziploc.

marinate

chicken teriyaki

I think today was a complete bust for me. I haven’t slept this much in years, but I was pretty dysfunctional otherwise. My legs were weak and my head was spinning all day. Jeremy was home, then he wasn’t, then he was packing, then he was washing dishes… such a great dude. I was awake long enough for the important things – like dinner. Time to grill some eggplant:

and then we toast it with the goodness of the week – focaccia rolls, tomato, pesto, feta, and provolone.

In winter, I love brussels sprouts.

In summer, I love corn on the cob. I like it boiled, steamed, grilled – no butter, no salt, just as is. The way I eat corn has turned a few heads in the past. I learned to eat corn from Kris. Tonight’s corn was fresh and sweet! I wonder if I can grow some corn at our new place?

the proper way to eat corn

The cool thing about eating corn in this manner is that I usually leave the last row for Kaweah.

the kaweah way to eat corn