I just returned from CT, where I spent a week at my parents’ house with the kids: mine, my sister’s, a neighborhood girl … I think that’s it. The children (some of them at least) spent their mornings at Lego camp, afternoons in the pool, and evenings on the porch eating BLTs, Greek salad, and my mother’s homemade vanilla ice cream, which is so, so good — she’s been using Julia Moskin’s recipe: Easiest Vanilla Ice Cream. Two nights in a row, too, we ate this zucchini and corn pasta, a recipe adapted from Chez Panisse Vegetables combined with a technique featured in the RSVP section of the January Bon Appetit, which calls for toasting cooked orecchiette in a hot skillet in a little bit of olive oil. It’s a simple step, but one that provides the dish with a little more texture, color, and flavor. Hope your week is off to a good start! PS: More corn and zucchini recipes here.
My mother’s BLTs: No reviews
