I had a cooking day on Sunday - I busted out the food processor and tested out some of the attachments I've never used: I made falafel, hummus, tzatziki (w/out the food processor but I coulda used it to shred the cucumber), and zucchini bread. Then I found the foccacia bread at Trader Joe's so we ended up having turkey burgers on toasted focaccia with roasted peppers for dinner. It worked out well. And I am so stocked up in the leftover dept. this week!

It's way too hot, but tonight I'm making the French-style Pot Roast from the most recent Cook's Illustrated. Should be really yummy, but maybe I'll turn the AC back on...

Oh, and later this week, we'll be receiving some leftover pork from two friends who had a pig roast at their wedding Saturday. I'm thinking about skipping the barbeque sauce and frying them up carnitas-style.

I watched the NY Times video of Alice Waters shopping at the greenmarket:

http://video.on.nytimes.com/?fr_story=fbcfb8ef87795f4e44b061f5adfffeed47bf0bc5

I'm pretty sure I saw artichokes at one of the farmer's stands. I had no idea that you might get artichokes this far north. Were my eyes deceiving me? Where do they grow them on the east coast?

Hi ace!
Yep, you saw artichokes.
I just happened to bop into that stand not too long after Ms. Waters had left and they were positively THRUMMING with excitement. The stand is at the Union Square greenmarket on Fridays on the north end of the park. I'm pretty sure Chris or someone else on the AT:K team did a profile of them not too long ago. The 'chokes are really good and they're across from Yunos Farms' stand which also sells all sorts of delightful things like pimientos de Padron an funny little Turkish eggplants.

I just returned from a Fort Bragg for a funeral (bad) with some abalone (very good). I've always made this pounded, breaded and fried, "abalone style," as they call it in Fort Bragg. I am planning on serving with a salad and some fresh bread tonight.

I also managed to stop by the Navarro winery on my way home to pick up a few bottles.

Let's just say that I'm very excited for dinner tonight!