I had a pile of lovely tomatoes I'd been given (my first really good garden tomatoes of the summer) that I left unused for a couple of days. When I realized they wouldn't last much longer I made the best of them into dinner, above, with garlic, basil, olive oil, and asiago cheese. The rest I cooked with pale purple eggplants that, while shriveled, were beautifully white inside. When I cut open even the loveliest standard eggplants, there are usually brown streaks and spots inside, so now I plan to buy these pretty pale purple ones whenever I see them. I added salt, garlic, and herbs from the garden (marjoram, oregano, and basil, I think) for flavor.
No more eggplant posts for a while, I promise. Not that there's anything wrong with eggplant; it just seems over-represented so far.
A couple of my favorite things recently aren't really cooking, just simple combining. Sparkling water over ice mixed with lemon or lime juice and lightly sweetened with ginger syrup is delicious and refreshing. And at our annual school picnic, someone brought what appeared to be just green grapes, feta cheese, and mint; everybody loved it. I wish I knew who made it, because when I list those ingredients, I feel like they wouldn't bind together properly without some moistening, but the version at the picnic didn't seem to have oil or vinegar or juice or anything else. Maybe I'd just try not letting the grapes dry after washing them.
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