summer food, summer reading

I somehow thought I was going to have all of these food photos to post . . . I don't. Why? Because I've been eating beans and rice, sushi, salads, smoothies, cold cereal, and lots of fruit. Why? Because it's been HOT, up until today. I do have a couple of things to show you, though!

Dan's birthday sushi (he bought, and enjoyed, his own fish, while I took care of the rest):


A salad of mixed greens, local tomato, fresh mozzarella, basil chiffonade, salt, pepper, balsamic vinegar, and extra-virgin olive oil:


TODDY COFFEE CONCENTRATE (I made this in my very own kitchen!):

This is my absolute most favorite thing in the whole, wide world of coffee. Why? Many reasons:
1. Cold brew method means more flavor, a little less caffeine, and WAY less acid.
2. You can brew up to a pound of coffee at a time (thus, no more messing about with the coffee grinder.)
3. It only takes 24 hours to brew a pitcher of concentrate, and all you have to do during that time is remember to pull the stopper after 12 hours.
4. The coffee concentrate stays fresh in the fridge for up to two weeks (and it's also freezable.)
5. Coffee's already ready every day -- just reconstitute with water or (soy) milk, and heat if desired.
6. The filters can be reused many times, for up to three months.
7. The whole system is extremely low-tech, and uses no electricity (other than to grind the beans before, and chill the concentrate after.)

If you like coffee, buy a Toddy. (Oh yeah -- and they retail for right around forty bucks.)

Segue . . .

Recent reading (courtesy of the Minneapolis Public Library):

Must. Buy. This. Cookbook. The chapters on muffins and whole-grain breakfast cereals alone make it worth the purchase price! I want to try EVERYTHING!


Julia Child was a hilarious, intelligent, passionate, amazing woman, who lead a hilarious, intelligent, passionate, amazing life. Read this book (if you can stomach the many, many references to cooking meat -- the only part I really had trouble with was her description of how to make "pressed duck.") This was one of those wonderful reads that, when I finished the book, I felt a little sad it was over. (Does that ever happen to you, or am I just a little bit nutty?) P.S. Paul Child's photographs are breathtaking.

Hm. I really have been devouring books lately. I guess it's been too hot to do anything else!

Off to bed -- more training for the new job tomorrow morning!