Alas, Poor Blueberries!

They are ripe now, here in the mountains of WNC. Gorgeous fat pearls, nestled in small baskets. So gorgeous, in fact, that I acquired some yesterday.

Dreams of scones, of muffins, of buckle all danced in my silly head.

I rinsed them well and picked through the few bad ones.

Monday, I thought, I will have some leisure time. Time to make something warm, sweet, possibly crusty.

The dreams! The dreams!

Alas, I had a few at breakfast, unable to wait for my usual oatmeal. Throughout the day of writing and catching up with email, I munched. My daughter munched, too. And now there are simply not enough to do anything with.

Except, perhaps....more munching.

Still early enough to get more, but what will be their delicious fate?

Peppers, Peppers Everywhere--But When Will the Maters Be Ripe?

All those delicious varieties of peppers are blooming and the fruits are ready for limited harvesting. No habaneros, yet--the sweet ones are the first this year. While watering the potted tomato plants tonight, I noticed that a couple of romas and one of the preciousssss Cherokee Purples are getting themselves ready. If I can hold myself in patience a couple more days...ah. Fresh tomatoes, warm from the sun.

It's the reason I garden, really. All the rest is the pre-show and the clean-up. Don't get me wrong--I love all that fresh veg. But the maters are the thing. It's the one time in the year that I eat white bread. A thinly-sliced tomato, warm from the sun. Crisp lettuce. Mayo. Two soft slices of criminally white bread.

Mountaineers' caviar.

Middle Eastern Food in the Western NC Mountains

Yes, home is the hunter, home from the hill. This was my first Saturday back on Terra Firma and I had to get in the kitchen and do the do. Firstly, hummus. My favorite brand of hummus is Sabra's and it is smooth and delectable and difficult to find and a little pricey.

So Mommy bought some chickpeas and some tahini and Googled some recipes et voila! It is some good hummus.

Next, tabouli. We love to use big fat kamut for this dish. I simmer it in some water until almost tender and then toss it with olive oil, salt, minced onions and parsley. (If there are ripe maters in the garden I also use one of those. Not yet, not yet.)

When I went out to the weed-laden garden to get onions, I noticed the basil.

Next, pesto. The usual suspects--gorgeous basil, olive oil, a drop or two of water, a bit of salt, a dash of lemon juice.

My house smells like a deli.

Then I sauteed some chicken and onions, placed it on a bed of pesto and served it with tabouli on a bed of lettuce and thin planks of foccacia. Homemade red wine.

Life, as they say, is good.