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Two Recipes for August Days
My friend Christene and her family joined us here at the farm last week and it was a joy to have them. Christene and I met about a decade ago at a dinner party and not knowing me well at all, she generously said yes to a story on caftans, which was my first paid and published piece of writing. Needless to say, but I was thrilled and unbeknownst to her (and myself in retrospect), she set me on my path to becoming a writer.
We reconnected this past year and it has been a gift. Our time together last week was very special and it allowed me to work through some grief that I have been holding. I’m still holding it, but perhaps my grip isn’t as strong. That’s what friends are for.
She generously offered to put together a nook for me, which is where I’m sitting and writing to you right now. A Tiny Apt. (Christene’s beautiful newsletter) is dedicated this week to sharing how she transformed our collective favorite spot in the house. I love it so very much.
Good morning from my nook and my slippers.
Our next guests are set to arrive any minute, so I’ll leave you with an end of summer recipe that is inspired by succotash, but leans Italian like I do.
I’ve also included a dead simple cocktail recipe that gives me wings - I hope it gives you yours.
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Summer’s End Sauté
Serves 4 to 6
2 tablespoons butter
2 tablespoons olive oil
1 small white onion, finely chopped
1 red bell pepper, finely chopped
3 ears of corn, kernels removed, about 3 cups
2 medium zucchini, cut into ½ inch pieces
Freshly ground black pepper
1 tablespoons good quality white wine vinegar or lemon juice
Grated Pecorino for serving
½ cup torn basil for serving
Flaky salt for serving
In a 12-inch skillet, melt the butter and heat the oil over medium-low heat. Add the pepper and the onion and season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
Add the corn and the zucchini, stir to combine and season with salt and pepper. Cook for about 5 minutes more, until the vegetables are gently cooked, but still have a bit of texture. You don’t want them to brown.
Take the pan off the heat and add a good splash of vinegar or lemon juice and shower with grated Pecorino and top with the torn basil. Taste and adjust with more acid and salt if needed. Finish with flaky salt if you like.
2 ounces mezcal
1 tablespoon lime juice
A good pinch of flaky salt
In a glass of your liking, add a few ice cubes. Pour in the mezcal and stir in the lime juice and the salt. Taste and adjust with more lime juice and salt to your liking. Start talking.
See you soon.