Blarg.

The squash enchiladas were WAY too hot.

In the back there is the enchilada sauce. I followed all the directions, substituting 4 dried anchos for the 10 cascabels. I tasted it and it was fine to me, but Miles doesn’t really enjoy things that burn. He likes flavor instead. So do I, but I don’t mind a little burn.

They looked pretty beautiful, though.

Here’s a winner:

Chicken Fajitas yet again, but this time with a Jalapeno, Blueberry and Peach Salsa that I whipped up.

I love PW.

Yes, the Pioneer Woman, Ree Drummond. I am fascinated with her ranch/4 children/homeschooling/photography/cooking life. I am terribly jealous of her giant kitchen with her professional stoves, her eleventy billion pieces of Le Creuset, and her walk in pantry.

Most of all I love her recipes, though.

I made Blueberry Cobbler the other day. I have PW’s cookbook from the library, and I was flipping through, hoping to do something with 7 quarts of berries other than jam and freeze. The recipe is really for blackberry cobbler, but it works with any berry.

Mine looked like this:

Then it looked like this:

And then it was gone.

PW’s Blackberry Cobbler.

This week’s meals.

I made pickles and blueberry cobbler and blueberry jam last week. I’ll post about those later, though.

Monday: Pasta with Chicken, Garlic Scapes, Tomatoes, and Basil from Andrea Meyers: Cooking, Gardening and Four Hungry Guys

Tuesday: Peach and Mozzerella Paninis (with basil and prosciutto).

Wednesday: Spinach, White Bean, and Bacon Salad with Maple Mustard Vinaigrette

Thursday: Eggplant Parm This will be a super-duper reach for us, because neither of us really likes eggplant. But, we have two that need to be eaten NOW, and I’m hoping the pound and a half of fresh mozzarella will help.

Friday: Baked Southwestern Egg Rolls

Saturday: Miles’ Birthday–dinner at The Grill Room with his parents.

I also have three or four more squash that need to be eaten, four ears of corn that are starting to look sad, and a whole lot of garlic scapes that need to be transformed into pesto.

Week 5.

I blanched the green beans and froze them already. I also blanched this week’s spicy greens mix with last weeks baby kale and froze that too. The cucumbers and some of the squash were turned into pickles. The snap peas are gone–I ate them at work as a snack. The green pepper went into fajitas, and the eggplant will be combined with last week’s eggplant in eggplant parm.

I hope to try a second blueberry jam recipe this week–the first one was WAY too sweet. FIVE and a quarter cups of sugar to three cups of berries. Yikes! The new recipe has three cups of sugar and doesn’t require any pectin.

They made me say OH MY GOD out loud.

I tried making scones the other day. I thought scones were really hard to make and a big huge enormous undertaking.

I was discouraged through the process for so many reasons. I don’t have a flour sifter, things just didn’t look right, and I was using the biggest berries ever known to man and was unable to keep from squishing them while folding them in.

I ended up with a circle of dough like this:

Pretty ugly. Berry guts and bits of flour everywhere.

I cut the round into triangles.

And then I don’t know what happened. There was magic in the oven. Magic, I tell you.

I mixed up the glaze (only half what the recipe calls for, and it was still more than enough), and dabbed it on. Then I ate one. And another.

This recipe is a keeper.

Blueberry Scones with Lemon Glaze from For the Love of Cooking.

This week’s meals.

Sunday: Ate out. Last night of vacation.
Monday: Chicken and Spaghetti with Lemon Cream Sauce
Tuesday: Grilled Chicken Fajitas (again!) from Annie’s Eats.
Wednesday: Meeting all the way up in Belfast. Leftovers.
Thursday: Summer Squash Enchiladas from Homesick Texan.
Friday: Leftovers.
MISC: Blueberry Scones with Lemon Glaze, Blueberry Cobbler, Black Bean and Sausage Soup.

Week 4. Holy hell. It’s squash season.

Lettuce, baby kale, chard, beet greens, basil (YAY!!!), squash, cucumbers, broccoli, eggplant, scapes and turnips.

It is time to make garlic scape pesto. It is also time to start making pickles, both cuke and squash.