Julie and Julia - what an inspiration! Thus far, I've not boned a duck. But, Connie is requesting a turducken so that may be in the cards this year. Guess I'd be boning a turkey, a duck AND a chicken for that adventure.

This weekend has been another adventure in good eating. Saturday morning we picked our cooler up from the CSA at the Binford Farmers Market. It was loaded with lettuce, eggplant, beans, cucumbers, melon, herbs and corn on the cob. I got some additional corn on the cob and some blueberries while we were there. Connie was a bit disappointed that Terry Knudsen of Viking Lamb (the BEST lamb!) didn't bring the son he normally brings. That little fellow usually hits him up to buy some lamb jerky by saying, "Hey Mister, ya got a dog?" Connie's always ready with his five spot. And, Annie's certainly ready for her treats!

Late afternoon we took a bag and went shopping in our garden. Lots of tomatoes. We stood there and ate a perfect Black Brandywine. Juice was dripping down our chins. Now, Connie understands why I wanted that plant so badly. Two Asian eggplants. A handful of red-veined sorrel. Most of our green beans were pretty healthy sized so they're much more suited to longer cooking. But, there were some that were very thin - tasted almost like candy. I took four at a time and wrapped a small piece of salami around them. Then, while the corn on the cob and the eggplant toasties were grilling away, I grilled the beans. The salami got all crunchy and the beans about melted in our mouths. The eggplant toasties were slices of eggplant brushed with olive oil and grilled, then layered with chutney and slices of fresh mozzarella on whole grain bread. The outsides of the sandwiches were schmeared wtih butter before grilling. Then, when the cheese was all melty and gooey and the bread was toasty with gorgeous grill marks, I took the toasties off the grill and added tomato slices and a salad made with basil, arugula, olive oil, lemon juice and a scoosh of crushed garlic.

Sunday brunch was smoked trout and potato hash topped with poached eggs. The only thing that could have improved that dish was some hollandaise sauce. Alongside, tomatoes with a cheese topping. A bit of mozzarella, parmesan, oregano, salt and pepper mixed into Hellmans mayo then schmeared on 1/2" thick tomato slices and broiled until the tops were all brown and bubbly.