This little yellowjacket didn’t want to budge from the base of a chimayo pepper, so I let her stay, happy to share sustenance. She won’t eat much, the pepper will ripen and soon join the harvest basket. Just a handful of yellow beans, jalapeños and a few other peppers this morning, but enough new arugula to make another batch of pesto. There are still loads of green tomatoes and unripe peppers to come, but with this cool spell everything has slowed down. I’m grateful for a rainy day predicted tomorrow. I’m through teaching on Thursdays for awhile, and love the prospect of an empty day in front of me to catch up in the kitchen, and hopefully to start a pet project on the computer that I’ve been procrastinating on for years. We’ll know more later!
I’ve read about cabbage steaks and finally decided to try some. I had a couple old pieces of sourdough bread, and plenty of chickpeas on hand, so I made this, and wow! Next time I’ll use less salt, but otherwise this was a delicious and healthy dinner. I burned most of the croutons but that was just as well, who needs the carbs. Chickpeas roasted to perfection, and the mild seasoning with cumin and coriander went well with the lemony mayo dressing. I chopped up the leftover roasted cabbage, grated a carrot into it, and put in the fridge for coleslaw for the week.