(the black bean soup I mentioned the other day makes its final appearance) and
one of my favorite discoveries this year: pan-roasted shishito and padrón peppers. With Maldon, of course. I get these from Yuno’s Farm at the Monday Greenmarket. And I try to make a pound or two last for more than a couple days. Which is so far proving next to impossible.
A sneak peek at a recent project in progress: