Alas, I’ve wound up buying lunch every day this week, and the excessive heat warnings made me a smidgen reluctant to do much cooking. Despite the continuing heat, though, I cooked two kinds of real food tonight:

1. Wax beans from the farmers’ market and locally-made tofu with pecans and a soy-ginger-garlic sauce.
2. Zucchini and yellow and pattypan squash from the farmers’ market with more of the local tofu and a non-local pepper from last week, in vaguely Italian seasoning.

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