Saturday: I bought three bundles of asparagus at the farmer’s market, and two cinnamon basil plants. Mike and I worked all day in the yard- cleaning up, spreading pine bark mulch, and re-potting ornamentals. Mike finished the board fence on the north side of the yard, which 1. makes the yard feel larger for some reason, 2. makes the yard much more private, and 3. stops the dogs from barking at everything that moves in the alley or the yard next door.
Sunday: We spent most of Sunday cleaning the house and cooking. Our party went very well, and the food was fabulous. Instead of grilled corn I made the corn casserole that Tuan and Kate like so much (I added chopped green chilis to it this time).
1 can creamed corn
1 can whole kernel corn
1 box Jiffy Corn Bread mix
1/2 C vegetable oil
1 C sour cream
Cook 45 minutes in a 350 degree oven.
I also made a trio of veggie dips, all featuring garlic scape pesto:
- White bean hummus (northern beans, scape pesto, lemon juice, cumin, tahini)
- Tapenade (black and green olives, roasted red pepper, scape pesto, fresh parsley, balsamic vinegar). This is not the “traditional” recipe, which calls for anchovies, and I think is too salty.
- Edamame spread (shelled, boiled edamame, scape pesto, wasabi, rice vinegar)