lanai

Thought I only had one goya this year, but found this one hidden...it was about 6 or 7 inches long.

I made this into a "champuru" with the goya, lup cheong and egg.

This one was really bitter but delicious.

The champuru went nicely with a Bass Pale Ale, an English beer, 5.1% alcohol. A little bitter aftertaste but delicious.

I was reading up on Swiss Chard and Beets and the info mentioned that you could pick the leaves as long as they were 4 to 6 inches long.

So I picked some and wilted them with some spinach that I bought.

We had this with a little dollop of mayo...yum!

The Italian parsley is doing well, I pick some whenever I want to add it to something I'm cooking, especially mushrooms and pasta...mmm!

I noticed this the other day, the mint is half dark green and half light green, I wonder why that is?!

Oh and the bergamot died...had this weird powdery mildew that I read about online...boo!

How is your garden doing?

lanai

At first, I thought they were the pesky weeds that pop up in the soil at about this time of year....I'm glad I didn't pull them out...

because they turned out to be the Italian parsley I planted...woot!

Can't wait for it to get bigger so I can start cooking with it.

from parsley comes...

The weather has been gradually getting cooler. Not humid as much and bearable. The plants apparently appreciate the cooler weather too because my Italian parsley got really bushy.

After the downpour on Friday morning, I decided to seek out lunch and go grocery shopping.

Since I had potatoes, I thought I would use part of the parsley for potato salad.

Cooked 3 small potatoes until tender then peeled them and cut them kind of chunky. Cut a bit of onion and grated it.
Sliced some cucumber thin and added salt and let them sit for 5 minutes then rinsed and squeezed them.
Added 2 slices of crispy bacon, broken up into bits.
Added 1 tablespoon of sweet pickle juice, 2 teaspoons mayo and several tablespoons of Penzey's Green Goddess dressing*
Chopped up a little handful of parsley.
Mixed well and chilled until dinner.

*I got part of the Penzey's Green Goddess dressing mix from my mom when I was home earlier this year. The mix is easy to put together, just some vinegar, water and yogurt or mayo. I used yogurt. We've been enjoying this dressing with cucumber and carrot sticks.

From my rice connection, I also received some eggplants (thank you!), so I decided to use them and some carrots in this recipe. My food processor is really teeny so it took me several batches to blend the soup, and there were some chunks that missed out on the food processing, but it was great, especially with some toasted sesame bread.

For dessert, I melted some dark chocolate to drizzle pour over some haupia...whew! that was a lot of food, but it was all good.

Satoshi is at work today, so it is just another day at home for me, hope you are enjoying your weekend.