Summer, glorious summer, and the bounty of the Goddess. The height of fullness and generosity. At the health food store, they were out of tahini, so I bought sesame seeds, brought them home, and put them in the Cuisinart for a LONG time. A little sesame oil and voila', I had tahini.
Now, I did make hummus with some of the tahini and the rest of it was mixed with local honey and will definitely be a staple in our home. Today I used it for apple dip (we love dipping around here) and then put it on top of panang curry. Speaking of the panang curry, it is just a bunch of vegetables cut up (all local: yellow squash, potatoes, zucchini, onions, eggplant, garlic, and even basil), one can of coconut milk, a dollop of panang curry paste (available at Asian groceries) and simmer away. Serve over brown rice. I served mine over brown rice with the tahini-honey mixture. Mmmmm. It reminded me of the Buddha Bowl I had in Asheville at The Laughing Seed.
I turned 41 on Saturday and had a hankering for ice cream. Instead, I ordered a book on making vegan ice cream from Amazon. I will be making ice cream soon. I'm stretching it out into a birth month since I'm so fashionably slow.
I also want to make crackers and jam.
Alas, no pictures. I have to go buy batteries. We got back from vacation and I cannot, for the life of me, find the battery recharger or its accompanying batteries.