Happy Juneteenth, chica! It was hot as hades here today as well, with the heat index over 100. Your dinner sounds amazing, as does the blackberry jam cake- blackberries are BOGO up at the Publix this week. I thought of you this week when I made Summer Squash and Shrimp Fricasse- so good!I have made this cake.
Happy Juneteenth, from the fish shack, I'm exhausted. It's 85 F here and I won't be turning on the oven again until October.
Lots of nice cold fruit with Tajín.
A biiiiig black bean and corn salsa salad. With avocado and chipotle honey lime dressing. And blue corn chips. Hopefully will get us through August.
This quick-cooking Summer Squash and Shrimp Fricassee from chef Vishwesh Bhatt, starring summer squash, shrimp, fresh corn, and tomatoes cooked in white wine with fresh herbs, comes together in just 20 minutes.
Mr. T Rex wanted pizza for dinner, so I made a white one with mushrooms and truffles, two margheritas with basil from the garden (the second one was an experiment using a few spoons of Calabrian chiles in the sauce- mind blown! So good!), and one with salame picante and onions. It made using the oven worth it- on the positive, the dough proofed like a champ on the lanai, and the wet towel covering the bowl didn't even dry out due to the humidity! (I am this much closer to getting my outdoor kitchen... I actually envy Fanny for having a bread/pizza oven- even though hers is inoperative due to a dirty chimney. If I had one, I'd climb in it myself to clean it!)
My next experiment this week will be this beauty- Pina Colada Pie. And it has rum in it!