Yesterday, Rich worked from home, sent his book off to the publisher and then, when I wasn’t paying attention, he said it was okay for ABC news to come over and interview him about the fate of Wrigley Field, which is up for sale along with the Cubs. Okay, he said to the camera guy and the news anchor and two assistants. C’mon over. I had continued to tear apart wool sweaters all week so the only thing missing were some Pakistani children and rows of sewing machines. After that we decided to go to the movies, and as Kimberly suggested, sit in air conditioned comfort.
The Dark Knight was filmed here in Chicago, with all of the chase scenes taking place beneath Rich’s office building on lower Wacker so we chose that. I guess we weren’t paying attention to the press around it because when we got there at 410 pm, the 405 show had 4 seats left and every other showing (all 37) throughout the weekend were sold out in advance. We found the last two seats together, settled in and enjoyed it immensely. It’s long but moves at a good clip and Heath Ledger’s Joker is nothing short of genius. Two thumbs up if you can get a ticket.
This morning it was raining with enthusiasm but off we went to the market with our 20.00. Here are the results:
(Oh, say! That’s Miz Mary’s market bag I finished in the background. Gave it a test run this morning and mailing it Monday…it works well, expands enough to hold a small first grader.)
Tomatoes: 3.00 for a basket of Early Girls and 4.00 for the heirlooms; the former for gazpacho and the latter for slicing. Oh, yum.
Green peppers: 2.00. Going into the gazpacho.
Cucumber: .50. Ditto.
Grand Haven Peaches 3.00. I smell cobbler.
Broccoli: .50. The broccoli has been so crisp and sweet we’ve been eating it barely steamed, barely seasoned.
POTATOES! POTATOES! WE LOVE POTATOES! Heirloom, dug the night before, 5.00. I got Russian Blues, Rose Finns Apple Fingerlings, Russian Fingerlings and the round red Chieftans.
For those of us who worship potatoes, the Rose Finns induce a sort of ecstasy. They’re hard to find but worth the effort. If I had space like Wayne, I would grow them, too. I boil and drain them, splash on a tablespoon or two of cream and one of butter, a bit of fresh ground pepper and mash them with a fork. Oh, yes. Yes.
The other thing they had at the market today was squash blossoms. Now there is a summer delicacy. My favorite farmer just had one small pint and the price is still high but he said they would be more plentiful over the next few weeks- and then done for another year. So, next week I’ll get them and show you a good way to prepare them.
Before I forget, here’s your basic pesto recipe. I’ve had a lot of basil to harvest from the earth boxes so I make a batch every week. We eat it on pasta, tomatoes with fresh mozzarella and spread on fresh baguette slices. But here you see the problem with my sharing recipes. I don’t measure.
Mince up two medium cloves of garlic in the food processor. Add a large bunch of basil. Fine chop. Add about 1/3 cup fresh Parmesan and 1/3 cup pine nuts. I had some leftover roasted pine nuts that I had done earlier in the week so those got tossed into the mix. A pinch or two of salt. Process about a minute while drizzling in about 1/4 cup really good olive oil. That’s it.
Update: Laura is up with her Saturday Stash!