my wife is sexy. and she loves the fruit from our orchard. the whole family's into the different chapters of summer...cherries in early july followed by august peaches/nectarines/apricots, then apples and pears as we drift off into fall.

a good tortilla is a meal maker. (this blog post is about the kind made w/ flour) the typical off the shelf supermarket tortillas reek of preservatives, a deal breaker. leonas de chimayo is a uniquely delicious tortilla typically found frozen because duh bueno foods makes this product...

just when i thought i was done considering alternative methods to egg cooking my Mom sends this link. i lean towards yolk-ey eggs as my hens trully lay the golden ones. this recipe warrants a try...

so far i have not been able to get the nice browned look that Jose Andres achieves. that dude's mastered and forgotten more brilliant food tricks than i've attempted, so me not worried. and even after over cooking my first egg i realized this technique makes a very tasty egg. and fast....

our island has two supermarkets with good meat dept.'s and butchers who are friendly and always up for custom orders.  but there's a gazilion ways to carve up the beast and some cuts are harder to find than others. and there's the terminology. sometimes very confusing. spencer steak is a good one. that's an awesome cut of meat. but same cut might be called something totally different in hooterville or podunck. so the beef short rib is more straight forward. and the boneless beef short rib is supreme...

it's a bitch growing tomatoes @ these parts. sure it's summer time, the days are long and sunny and warm. but the nights get chilly and routinely dip into the 40's. tomatoes no likey. this brandywine is the first large-ish tomato i've had success with in my greenhouse. it's a heirloom variety. and it's what summer's all about. fresh bread. mayo. salt or seasoned salt...w/msg. delicious!

lots of fresh stuff from the greenhouse, mini-penne, and a pretty good fake sausage that kinda reminds me of gyro meat, the stuff they peel off the huge rotating mass of meat product. i love that shit. the best ever was at a hole-in-the-wall in Graz, Austria. i can only speculate that the reason it was so goddam good there is the proximity of Graz to Greece and Turkey. well ok some might be inclined to comment that they're not even in the same ballpark. but Graz is the closest i've ever been to Turkey so give the homeboy a break. back to the pasta dish...