out to lunch

Whoa, is the weekend over already?! That's what happens when I'm outside all day every day...poof!
My bento: creamy kale; raspberries; roasted almonds; orzo Pasta Caprese (veganized from vice president Biden's family recipe).

Farmer's market food...
Shanghai choy, cucumber, amaranth greens, zucchini & summer squash, bread.

The amaranth greens were
really pretty. There were a
lot of them so I used them
three different ways.

But after blanching some to
serve simply with soy sauce,
I saved the cooking water.

Pink Playdough

1 cup flour
1 1/2 T. cream of tartar
1/2 cup salt
1 T. canola oil
a few drops of a flowery
essential oil (opt.)
1 cup water from
blanching amaranth greens

Combine all ingredients in
a pot. Stir constantly over
medium-high heat. When
it forms a ball, cook for
about 1 more minute until
dough begins to firm.

Allow to cool, kneading
every so often as it cools.
Store in an airtight con-
tainer.






Here is Nate playing
with the new dough,
still warm from the
pan.

And another bento...

Mine: hummus, red onion, lettuce, grated carrot on flax lavash wrap bread; husk cherries; amaranth greens w/garlic & pine nuts.

Here are Nate and Maia at the farmer's market...
They get right into the
loaf of bread while it's
still warm.

The weather is
cooling down now,
but we've gotten
a few sporadic
warmer days left
to enjoy these final
days of summer.