Dog days of summer.

Whew, it’s been hot.  Makes things run like molasses, where each step feels like it’s stuck in concrete.  Times like these become more about filling up animal’s water and finding them shade, then large leaps towards new projects.  The guard dogs got a haircut to keep cool, and our dog Todd’s begun lying on the cool tile of the bathroom floor.  The heat does help our peaches, which are flying at us right now.  This year we’ve gotten the first taste of the varieties we spent so many hours selecting.  And so far, so good.  Thus far, we’ve tasted four varieties peaches, and I’d say three are knock-it-out-of-the-park delicious.  And, the fourth is pretty good, too.  We’ve been jamming, practicing for our future product lines.  This process makes my brain fire on all cylinders.  I love it.

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Like a big ‘old bear hug.

I’d like to share a dish with you…

One of my favorite ways to begin a homemade dinner with friends is to offer up a vibrant dish of super chunky salsa. In the photo above, I am serving a version of this salsa on a large chip that our Apricot Lane Farms landscaper, Fernando, brought back to us from Mexico; however, I typically serve this dish in a pretty bowl with a side of organic blue corn tortillas or homemade seed crackers.  I use the term “salsa” loosely, as this type of dish could technically be considered a side or even a salad. But the vibe is simply too generous and abundant to be buried within a meal, instead serving to welcome friends front-and-center with a laid-back, yet plugged-in gesture – like a big ‘ole bear hug. 

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I loved them. I kissed them.

Let the Farm to Table recipe testing begin! No, the show has not sold (yet!) Yes, there is swirling interest (yea!) So in preparation, I’ve decided to incorporate a few Farm to Table recipes into my weekly cookbook testing. It’s time. I’m ready. I can’t wait to do this show.

As you may or may not know, each episode of Farm to Table will revolve around one seasonal item. All three recipes in the cooking segment will feature, say Blueberries, in order to mimic the cyclical nature of a farm. Ask any farmer about Zucchini season, and they’ll tell you that “the only time you have to lock your doors in rural America is Zucchini season because a farming neighbor will kindly fill your car with them.” They’re abundant little critters. The cooking segment will feel rather “Iron Chef America“, think “nature’s secret ingredient.” We will have just gotten back from the farm, arms filled with a seasonal crop, say the freshest, juiciest Cantaloupe ever. And, we’re not gonna let that beautiful life go to waste. I want my farmers to watch this show and think, “well done, Molly.” I gotta make ’em proud.

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It rolls like marbles.

Truffle honey and basil butter. Truffle honey and basil butter. Isn’t that a fantastic combination of words? I want to say them or weirdly, own them. They sound classy and creative. Come to think of it, they offer the same feel to a dinner party.

Last week, John and I entertained twice. We’re usually twice a month-ers. If that. But, John’s been traveling, which caused us to cram. The first one had the gall to fall on the premiere of Top Chef Season 6. My neighbor Danette and I get together for each highly anticipated episode: screaming our disgust or delight at the screen, picking our favorites and not-so favorites, celebrating each culinary masterpiece and absorbing the pain when our chefs are asked to “pack their knives and go.” I was miffed I was missing it. With a slight chip on my shoulder, I opened the door to Mike, John’s new work friend. But, Mike switched it up on me a bit. Because Mike… came with a gift. A real gift. Not the nearly obligatory, although always appreciated, bottle of wine, but a little black bag with white tissue sticking out like troll’s hair. I not only love me some gifts, but Mike brought us a shiny bottle of something I had never heard of… Truffle Honey. Truffle Honey. It rolls like marbles.

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