With aloha from Rhode Island. In addition feeding me stuffed peppers, fresh scallops, and all manner of homemade desserts, I got to eat this at a BBQ.
Jane's Stuffed Zucchini is awesomely vegetarian and she used gluten-free bread crumbs to boot.
There is nothing that is remotely "Japanese" or "Buddhist" about this, but Strawberry Shortcake is an Obon essential.
It's a BIG piece of fluffy white cake, piled with strawberries that are personally couriered up from Watsonville, fresh whipped cream and a bit of strawberry glaze. And it's made to order. I usually skip the glaze and double the whipped cream. Once a year, splurge and have this.
Featuring From-Scratch Pork Loin and Fresh Corn Salsa
My child kindly de-cobbed our leftover fresh corn, which was converted into Fresh Corn Salsa. The other half of the red onion was used to make a batch of guacamole.
Corn tortillas and slices of Tuesday's From-Scratch Pork Loin made
short work for a recycled meal.
I found that I am less grouchy and ravenously hungry at lunch when I go carb-less at breakfast. This make everyone happy, especially my children and my boss. Who are not the same people.
My current go-to is Yoplait coconut Greek yogurt, fresh berries and a mixture of lightly salted pistachios, almonds and cashews that I found from Safeway.
It was a good week for enjoying summer and letting meals evolve. I think we are having leftovers again for dinner today.
Eat Well. Be Well.