Fingerling potatoes:
Here in Colorado the second harvest of fingerling potatoes just came out.   (We get them in the spring and again in the fall, a local delicacy not to be missed.)  I threw a bag of them into a roasting pan, cut the bigger ones in half and left the smaller ones whole.  Added
Salt
Pepper
Chamayo chili
Rosemary
2 small onions, coarsely chopt
Whole cloves of garlic
Olive oil (too much—the overuse of olive oil is my culinary ace in the hole)

Brussel sprouts & mushrooms:
About a pound of each in another pan.   Brussel sprouts halved.  Regular old white mushrooms, whole.   Added
Oregano
Pepper
Balsamic vinegar
Olive oil, of course

Stirred em both up, then in the oven at 450º for like, I don’t know, 15, 20 minutes.

The potatoes, best thing ever. The brussel sprouts & mushrooms, also pretty good.  I had blackeyed peas too.

Delicious and hard to fuck up.

A pound of lentils
5 cups of water

Soak 20 minutes.  Boil.  Simmer 20, 30 minutes.

Add:
A bunch of celery (chopt)
A couple onions (chopt)
Pinch of salt
Handfull of whole cumin seeds
Cayenne
Crusht coriander seeds

Simmer 20 minutes more (or so).

Add:
5 big cloves of garlic
Splash of sherry vinegar
Olive oil
Juice of 1 lemon

Simmer a little more.  Finish with red pepper flakes and more cumin seeds.  Have it with some wheat bread.

A cross between French toast and a fritatta sort of.  A messy fritatta with bread on th bottom.

Took 2 small pieces of decent white bread, a little past its prime, put m in th bottom of a cake pan.  Crakd 2 eggs over them, halfheartédly whipped them with a fork—mixing together the two elements (yolks & whites) but not making them one.

It calld fr something green so having nothing fresh and green I dumped on dried leeks, dried basil, dried rosemary.  It seemd like too much.  Olive oil—whoops, too much of that too.  Piece of cheese on top, munster, cz that’s what we had.  Into the oven.

It tasted delicious.  Much better than I expected.  About perfect.  The herbs wrnt too much at all, and th cheese got all melty and drippy like munster is supposd to and mixed with the eggs, which were done; and nothing got burned.  Delicious, delovely.

This particular variation on Mom’s recipe included:

2 big ol green zucchinis
1 of the light-green spherical kind, whatever those are
4 ears of delicious corn (couldve used 3)
One of those skinny green chilis
A few green onion stalks that I had in the refridgerator
Salt, pepper
Riesling
Romano cheese.

This is supposed to be done in a cast-iron skillet.  It wd ve been better that way, but we lost ours in our last move.  So I made it in the same All Clad pan I use for evrything.

Sauteed chunks of zucchini with salt & pepper in high heat.  I let the zucchini go too long; it ended up a little too mushy for me.  In the future, I’l move to the next step more quickly.  Cut th corn off th cob into th pan.  Scraped the back of th knife against th cobs to get the milk out.  Added the chili and green onion.  Cookt it till it wz dry(ish).  Added a little wine.  Cookt it till it wz dry(ish).  Added cheese and more pepper at the end.

It was very very good.  Th chili wuz an excellent addition.  Red onion wd be good in this too.

Basmanti rice
1 bag of brown lentils (1 pound)
Olive oil
2 onions
A mess of garlic
A couple pounds of brown mushrooms (cremini)  <— This is not nearly enuff.
3 big cans of whole peeld tomatoes
20, 30 kalamata olives
Juice of 1 big lemon
salt, pepper, cumin, coriander
Half a can of tomato paste
1 bunch of spinach  <— Coulda used more of this too.

Started some rice and th lentils cookin.
Chopt the onions coarsely, but neatly. Sauteed in olive oil till soft but not too soft.
Dumpt in tomatoes, garlic. Crusht up th tomatoes some with me clean hands. Added spices. Stirrd it up.
Dumpt in mushrooms, olives. Halvd th bigger mushrooms.
Let it cook down.
Meantime, washt & cleand th spinach.
Dumpt in th cookt lentils. Little more cumin & coriander. Let it cook a little more.
Added lemon juice.
Tossd in th spinach, tearing it up a bit. Let it wilt.
Ate with rice. Pretty decent.