Ironically my garden excels at growing bitter greens. So, what do you do when life gives you bitter greens? Send them back!?! HELL no. Make a soup? Indeed, the irony of bitter greens mastery pales in comparison to all the lovely possibilities of awkward food selfies. So, here we go. Bitter greens are ready for their closeup.
Add some roast Kabocha squash,
some English peas,
vegetable stock, water…DAMN! I’m hungry! Let’s eat soup!!!
And don’t forget a nice sourdough…for dipping.
Just realized my garden has a knack for parsley, sage, rosemary and thyme. #folkmusic #gardening
When you’re ready to clear some room in your backyard garden and last years Swiss Chard is not ready to go.
Flowers are blooming and seeds are…seeding. Every prior intention to clear out this verdant member of the Swiss Chard family was quickly forgotten while imaging trunk and flowers. Live and let live.
Roots Run Deep winery (Educated Guess) has been so kind as to produce a wonderful Cabernet Sauvignon for a remarkably affordable price of around $20. Yes, you can enjoy wine without busting your budget! Paired with these succulent sirloins to create a taste and memory that will not fade. These steaks fed my oldest son and his good buddy, home from school for Spring Break. Full and happy, ready to take on the coming spring time ritual of a break from studies and a head of new beginnings the young men take their leave. All this and I forgot to photograph desert! Next time, in an awkward way.
Top Sirloin (Guerra’s) cuts marinating in chopped garlic, rosemary, a touch of basalmic and olive oil patiently await their meeting with the first grill of the season. Hit hot and fast, seared in an aromatic joining of fire and flavor.
make a move on grilling season out here on the west coast. Looking for a selfie op this homegrown rosemary (all about organic backyard victory!), organic garlic (a word about organics), olive oil , salt and pepper make a delicious marinade for these Top Sirloin steaks acquired today from Guerra’s Meats. (best little butcher shop in the west) Guerra’s has been providing meats, seafood and sundries for over 50 years in SF and shopping there is a real slice of life, as it were. Up next, divine abstract of the foodie sort…
homegrown rosemary, organic garlic and extra virgin olive oil
Top Sirloin steaks from Guerra’s Market in San Francisco