Yet another variation

Steak salad. Note: more peaches, the true star here.

As for the weather, which I like to report (when I remember): more rain/storms on the way. My impatiens, water-logged, have given up. Supposedly, there's also some disease going around. Downy mildew, they say. I think all this rain isn't helping.

Grilling is fun

Lamb chops with farro (and dried cherries and pecans) and---very exciting---fiddleheads. Tis the season for those.

And a steak salad (tomatoes, asparagus, onion, mixed greens, feta).

Two things

First: a salad to go with leftover pizza. The pizza, "artisan," wasn't exactly unhealthy... but, nonetheless, salad seemed like a good idea. So, farro with sautéed leeks, mixed greens, dates, pecans. Really delicious.

Second: the first dinner I grilled on my new-to-me gas grill. Very pleasing. Not sure why the pic is blurry, but, in any case, a filet along with charred corn salad (grilled) and asparagus (not grilled).

Variations on a theme

I've had two very nice steak salads lately.

The first photo is actually the salad pre-steak, but you can imagine that part. The rest: mixed greens, asparagus, tomatoes, onions.

The second salad features spinach, sweet potatoes, leeks, dates, feta, pecans... and a filet.

Catching up

Well the semester is over—except for graduation, this Sunday—and I'm now getting around to posting some recent dishes.

First, from last Friday's dinner with my dear friend Rosemary, two salads: chicken tabbouleh and watermelon-tomatoes-red onions-feta, both recommended.

And then from last night, a filet with rosemary butter (though you can't see that) and my favorite Brussels sprouts (with feta and pecans):

Hostess-ing

Is that a word? It should be; I like it. I also like aprons, very much.

Here are two pics from Monday's department reception at my house.

First, beef tenderloin with my now-famous (to me) garlic-parsley-lemon schmear.

Second, the table... with farro (with sautéed asparagus, leeks, and mushrooms; pecans; cranberries; feta) in the foreground, mixed baby greens (with dates, pecans, blue cheese, and my vinaigrette behind that, and then venison meatballs, cheese, bread, etc.

Cheesecake too, but I forgot to photograph that. Alas.